Matcha Vegan Panna Cotta ヴィーガン抹茶パンナコッタ

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  • Try this DELICIOUS and CREAMY Matcha Panna Cotta that’s VEGAN! It’s made with soy milk, kanten powder, sugar and matcha. Served on beautiful glass ramekins, they will look smashing on your holiday table. 

    Matcha Vegan Panna Cotta served in a glass bowl, topped with gold flakes!

    Hello matcha lovers! I know how excited you are to see a matcha recipe and I’m happy that you clicked through to see this post. Panna cotta is Mr. JOC’s all-time favorite dessert. Okay, let me say he does have a lot of “all-time favorite” desserts, but in all seriousness, I know it will be your favorite too.

    To make a healthy and lighter version of the dessert, I decided to make Matcha Vegan Panna Cotta (ヴィーガン抹茶パンナコッタ). Don’t let the fancy name fools you though. It’s actually very easy to pull off, so make this dessert today!

    Watch How to Make Matcha Vegan Panna Cotta

    Try this DELICIOUS and CREAMY Matcha Panna Cotta that’s VEGAN! It’s made with soy milk, kanten powder, sugar and matcha. Served on beautiful glass ramekins, they will look smashing on your holiday table. 

    Matcha Vegan Panna Cotta served in a glass bowl, topped with mochi, red bean paste, and candied chestnut.

    Make Vegan-Friendly Matcha Panna Cotta

    First of all, panna cotta is a chilled cream pudding made of cream, sugar, and gelatin.  As you see, there is milk (and heavy cream) and gelatin made by prolonged boiling of skin, cartilage, and bones from animals.

    To make panna cotta vegan-friendly, I used Kikkoman® Pearl Organic Soymilk (unsweetened) and Japanese kanten powder.

    1. Kikkoman® Pearl Organic Soymilk

    For this recipe, I’m partnering up with Kikkoman® by using their Pearl Organic Soymilk, which is vegan, cholesterol-free, preservative-free, lactose-free and lower in fat and calories than regular milk.  The soymilk comes in rich, creamy 6 flavors!

    Kikkoman Organic Soymilk

    My kids like the “Chocolate” flavor, but I almost always buy the “Unsweetened” version so I can use it to make savory dishes like Vegetarian Ramen and Soy Milk Hot Pot.

    2. Powdered Kanten (agar agar)

    Usually, panna cotta uses gelatin to get that silky, creamy, wobbly texture. To make this dessert vegan-friendly, we use Japanese kanten (agar agar).

    Kanten (寒天), or sometimes called agar agar or agar, is a white and semi-translucent gelatinous substance obtained from algae.  It is a great alternative to animal or chemical-based gelatin. Once it’s chilled the texture is on the firmer side, so we use less kanten and more liquid to re-create that gelatin-like creamy, wobbly texture.

    To learn more about Kanten, I have a pantry page dedicated for Kanten (agar agar) where you can read more about.

    Matcha Vegan Panna Cotta served in a glass bowl, topped with mochi, red bean paste, and candied chestnut.

    Topping Choices for Matcha Vegan Panna Cotta

    You can serve this dessert as it is, because the green matcha color is so beautiful already.  However, I’m sharing 3 version so you can dress up the dessert a little.

    Matcha Vegan Panna Cotta served in a glass bowl, topped with gold flakes!

    1: With Elegant Gold Leaf

    Have you used gold flake (gold leaf) for your food?

    Edible Gold Leaf Flakes

    Gold leaf is gold that has been hammered into thin sheets by gold beating and is often used for gilding. This edible genuine gold leaf flakes by Barnabas Blattgold (150 mg, made in the USA) can be purchased for $35 on Amazon.

    Besides placing it on top of Matcha Vegan Panna Cotta, you can use it to decorate cupcakes, cocktails, entrees, chocolate, sweets, candies, confectionery, desserts, pastries, wedding cakes and more!  There are lots of flakes in it and if you enjoy hosting parties or making desserts often, I think it’s fun to keep it around in the kitchen.

    Matcha Vegan Panna Cotta served in a glass bowl, topped with mochi, red bean paste, and candied chestnut.

    2: Make It More Japanese-y

    For an extra Japanese touch, top your Matcha Vegan Panna Cotta with Shiratama Dango, Anko (red bean paste) and chestnut (in syrup). It’s quick to put together once you prepare the toppings ahead of time.

    3: Fresh fruits and Chocolate Shavings

    No time to buy gold leaf flakes or make it fancy with Japanese ingredients? Adorn it with fresh fruits and chocolate. Over here, I topped the panna cotta with an assortment of strawberry slices and blackberries. If you like, I think some chocolate curls or shavings will be nice too.

    Matcha Vegan Panna Cotta served in a glass bowl, topped with gold flakes!

    I hope you enjoy this creamy and delicious Matcha Vegan Panna Cotta recipe. For more matcha treats, you want to check out these Must-Try Matcha Recipes at home.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    5 from 2 votes
    Matcha Vegan Panna Cotta served in a glass bowl, topped with mochi, red bean paste, and candied chestnut.
    Matcha Vegan Panna Cotta
    Prep Time
    15 mins
    Cook Time
    15 mins
    Chilling
    2 hrs
    Total Time
    30 mins
     

    Try this DELICIOUS and CREAMY Matcha Panna Cotta that's VEGAN! It's made with soy milk, kanten powder, sugar and matcha. Served on beautiful glass ramekins, they will look smashing on your holiday table. 

    Course: Dessert
    Cuisine: Japanese
    Keyword: green tea, matcha, panna cotta, soy milk, vegan
    Servings: 6 small ramekins
    Author: Nami
    Ingredients
    Toppings Choices
    Instructions
    1. Gather all the ingredients.
      Matcha Vegan Panna Cotta Ingredients
    2. In a small saucepan, heat soy milk over medium heat until warm to the touch. Keep a close eye on the pot and DO NOT BOIL. Turn off the heat.

      Matcha Vegan Panna Cotta 1
    3. In a bowl with matcha green tea powder, add a little bit of soy milk. Now using a whisk or chasen (bamboo whisk), combine the soy milk and matcha together. Tip 1: Matcha dissolves easier when liquid is warm. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily turn into lumps and it will be harder to combine.
      Matcha Vegan Panna Cotta 2
    4. Add more soy milk as you needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.
      Matcha Vegan Panna Cotta 3
    5. Add the matcha paste back into the soy milk in the pot. Whisk it well to combine. 

      Matcha Vegan Panna Cotta 4
    6. In a new pot, add water and powdered kanten (agar agar).
      Matcha Vegan Panna Cotta 5
    7. Whisk together and bring it to a boil on medium-high heat. Once boiling, reduce the heat to low and cook for 2 minutes until the powder is completely dissolved.
      Matcha Vegan Panna Cotta 6
    8. Add the sugar and whisk to combine with the mixture.
      Matcha Vegan Panna Cotta 7
    9. Then add the matcha soymilk into the pot. Give it another whisk until well combined, and turn off the heat.

      Matcha Vegan Panna Cotta 8
    10. Prepare the glass ramekins or containers on a tray. Place the strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.
      Matcha Vegan Panna Cotta 9
    11. Using a spoon, collect the small bubbles into one corner of the ramekins and scoop it all up. Chill in the fridge for at least 2 hours to set.
      Matcha Vegan Panna Cotta 10
    12. To Serve, sprinkle extra matcha on top using a fine mesh strainer. For these ramekins, I placed gold flakes on top (You can buy these gold flakes on Amazon).
      Matcha Vegan Panna Cotta 11
    13. For this ramekin, I sprinkled matcha and decorated with the berries.

      Matcha Vegan Panna Cotta 12
    14. For the last ramekin, I placed anko (red bean paste), mochi (Shiratama Dango), and chestnut.
      Matcha Vegan Panna Cotta 13
    Recipe Notes

    Read more about agar/kanten powder and measurement here.

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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