Try my delicious and creamy Matcha Vegan Panna Cotta made with soy milk and kanten (agar) powder. This chilled green tea pudding is a beautiful dessert that‘s easy to pull off with just 5 ingredients!
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!
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!
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. Kanten Powder
Usually, panna cotta uses gelatin to get that silky, creamy, wobbly texture. To make this dessert vegan-friendly, we use Japanese kanten.
Kanten (寒天) 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 to Kanten where you can read more about it.
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 versions so you can dress up the dessert a little.
1: With Elegant Gold Leaf
Have you used gold flake (gold leaf) for your food?
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 at 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.
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.
- Shiratama Dango recipe
- Anko (red bean paste) recipe
- Buy a jar of chestnut in syrup from Japanese grocery stores or Amazon (Turkey or French brands).
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.
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.
Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
Matcha Vegan Panna Cotta
Video
Ingredients
- 1¼ cups unsweetened soy milk (I used Kikkoman® Pearl Organic Soymilk – Unsweetened)
- 1 Tbsp matcha (green tea powder) (plus 1 Tbsp more to sprinkle on top when serving)
- 1⅔ cups water
- 1 tsp kanten (agar) powder (see Notes; read more about this vegan gelling agent in my kanten powder post)
- 7 Tbsp sugar (⅓ cup + 4 tsp)
- toppings of your choice (optional; I recommend matcha powder, edible gold leaf flakes, anko (sweet red bean paste), shiratama dango (mochi balls), kuri kanroni (chestnuts in syrup), and/or assorted berries)
Instructions
- Gather all the ingredients.
- In a small saucepan, heat 1¼ cups unsweetened 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.
- Place 1 Tbsp matcha (green tea powder) in a bowl. Add a little bit of the heated soy milk. Using a whisk or chasen (bamboo whisk), mix the soy milk and matcha together. Tip 1: Matcha dissolves easier in warm liquid. Tip 2: Gradually add in the soy milk. DO NOT pour too much soy milk at once. Superfine matcha powder can easily become lumpy and harder to combine.
- Add more soy milk as needed, until the mixture becomes a smooth paste and there are no more lumps of matcha.
- Add the matcha paste back into the soy milk in the pot. Whisk it well to combine.
- In a new pot, add 1⅔ cups water and 1 tsp kanten (agar) powder.
- 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.
- Add 7 Tbsp sugar to the kanten mixture and whisk to combine.
- Then, add the matcha soy milk to the kanten mixture. Give it another whisk until well combined, and turn off the heat.
- Prepare glass ramekins or containers on a tray. Place a fine-mesh strainer over the ramekin and strain the matcha soy milk mixture. Divide the mixture evenly.
- Using a spoon, collect the small bubbles into one corner of the ramekins and scoop them up. Chill in the refrigerator for at least 2 hours to set.
To Serve
- Sprinkle extra matcha on top using a fine-mesh strainer. Then, add the optional toppings of your choice. For these ramekins, I placed gold flakes on top (you can buy them on Amazon).
- For this ramekin, I sprinkled matcha and decorated with strawberries and blackberries.
- For the last ramekin, I placed anko (red bean paste), mochi balls (shiratama dango), and chestnuts in heavy syrup.
Notes
- Kanten powder = 1 tsp (2 g)
- Kanten stick = ½ stick (4 g)
- Kanten thread = 12 threads (4 g)
Hi Nami! If I use gelatin powder instead of kanten, can I follow Step 7 in the recipe exactly or what adjustments will I need to make to that step? Thanks!
Hi, Ming! Thank you for trying Nami’s recipe.
If you’re using gelatin powder, avoid reaching the boiling point. Please refer to steps 4 and 5 of this jelly recipe for instructions on how to dissolve the gelatin powder.
https://www.justonecookbook.com/orange-jelly/
We hope this helps!
Is there any special technique for eliminating bubbles on the surface while the panna cotta is settting up? Or is this not a problem with this recipe?
Hi Yosh! You may use a long-stemmed utility lighter (candle lighter) to burn off the bubbles on the surface of the custard by quickly touching them with the flame. You could also pop them with a toothpick or scoop them off with a spoon.
We hope this helps!
Hi! I am a bit confused: in the recipe it says that Kanten and Agar are the same, but in the notes it says 1 tsp kanten = 2tsp agar… can you please help? Thanks! 🙂
Hi, Alessandra! Thank you very much for trying Nami’s recipe!
We apologize for the confusion. The Japanese word “Kanten” means agar, and it appears in the description.
If you are replacing Kanten with powder agar, please follow the instructions and use 2 tsp to produce a similar texture to 1 tsp Kanten.
We hope this helped!
This was so easy and a real treat with this heat!
Hi Loo! We are glad to hear you enjoyed Matcha Vegan Panna Cotta!
Thank you very much for trying Nami’s recipe and for your kind feedback!
Hi Nami! I love using your recipes! Can I substitute 1 gelatin sheet for the 1tsp of the kanten while keeping the rest of the recipe the same?
Thank you!!!
Hi Steve, Thank you very much for trying Nami’s recipe!
1 teaspoon gelatin = 1 teaspoon agar powder/Kanten
So, 1 gelatin sheet should be equal to 1 tsp of the Kanten.
https://www.justonecookbook.com/agar-agar-kanten/
We hope this helps!