Vanilla panna cotta

Vanilla panna cotta is a classic Italian dessert that translates to 'cooked cream,' traditionally made by simmering cream, sugar, and gelatin until it sets into a silky, wobbling custard. This non-dairy version swaps the traditional dairy for alternatives like coconut cream, almond milk, or cashew cream, while using agar-agar or plant-based gelatin to achieve the signature texture. The dish is typically infused with real vanilla bean or extract and often served with a fruit coulis or berry compote.

🍳 View the full Vanilla panna cotta recipe →

🍽️ Nutrition at a glance

A non-dairy vanilla panna cotta is generally high in fat and moderate in carbohydrates, depending on the sweetener and base used, with minimal protein. A single serving typically ranges from 250 to 350 calories, providing healthy fats from the plant-based cream and a small amount of iron or magnesium if made with nuts.

Nutrition breakdown

Calories	320 kcal
Protein	4 g
Carbs	38 g
Fat	18 g
Fiber	0 g
Sugar	32 g
Sodium	90 mg
Calcium	120 mg
Potassium	280 mg
Magnesium	25 mg
Phosphorus	100 mg
Vitamin D	2.5 mcg
Vitamin B12	0.6 mcg
Vitamin A	150 mcg RAE
Iron	1.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

This dessert is a fascinating example of culinary adaptation, transforming a classic dairy-heavy Italian staple into a plant-based treat that often retains the same luxurious mouthfeel. Nutritionally, it offers a way to enjoy a rich, indulgent dessert while potentially avoiding lactose and cholesterol, making it a popular choice for those with dietary restrictions or preferences.