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Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce
4.4 30 ratings
Prep. 20 min
Total 3 h 20 min
6 portions
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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

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Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

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