Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

4.4 31 ratings

Prep. 20 min

Total 3 h 20 min

6 portions

Ingredients

Cashew panna cotta

raw sugar
100 g
vanilla bean cut into pieces (2 cm)
½
raw cashews
200 g
agar agar
2 ½ tsp
sunflower oil
1 tbsp
water
500 g

Raspberry sauce

raw sugar
30 g
frozen raspberries thawed, juice reserved
200 g
lemon juice (optional)
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 11.3 mg

Protein 7.2 g

Calories 1399 kJ / 333 kcal

Fat 19.6 g

Fibre 3.9 g

Saturated Fat 3.1 g

Carbohydrates 31.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

You might also like...

Show all

Raspberry and vanilla marshmallows

2 h 15 min

Vegan fruity dream (TM6)

5 min

"Viennetta" Vanilla ice cream

8 h 50 min

Pears in orange syrup

45 min

Orange, raspberry and coconut jellies

2 h 30 min

Frozen pineapple cream

10 min

Rocky road with vanilla bean marshmallow

2 h 45 min

Jelebi

25 h

Chocolate ice cream

24 h 20 min

Mocha ice cream cake with Champagne snaps

9 h 40 min

Raw lamington slice (Skinnymixers)

1 h

Banoffee arctic roll

28 h 40 min

Show all