Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

4.4 28 ratings

Prep. 20min

Total 3 h 20min

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

Nutrition per 1 portion

Calories 333 kcal / 1399 kJ

Protein 7.2 g

Fat 19.6 g

Carbohydrates 31.7 g

Fibre 3.9 g

Saturated Fat 3.1 g

Sodium 11.3 mg

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Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

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