Vegan Cheese Cake Panna Cotta With Strawberry Roses

Silky smooth, creamy panna cotta can be achieved without the dairy! Here’s proof:


1 pkg. Mori Nu Extra Firm Silken Tofu (12 oz.)
1 pkg. Tofutti Cream Cheese (8oz.)
1/2 C. agave nectar
1 T. vanilla extract
1 C. soymilk (or other non-dairy milk)
1 1/2 tsp. agar powder

Also check out this Gooey Vegan Strawberry Shortcake Crisp


Put soymilk in a small sauce pan and bring to a simmer.  Sprinkle agar powder in and whisk until dissolved.  In a high powered blender, put in all the ingredients, including agar-soymilk mixutre, and blend until frothy and smooth.  Transfer to martini or margarita glasses (or whatever vessels you prefer).

Now comes the fun part!

Cut off the top of a small strawberry to use as your center.  Cut off tops of larger strawberries, then slice into thin rounds.  Cut the rounds in half so they look like semi-circles.  Then start arranging them in the still-warm panna cotta.  Stand them up around the center. Next, add more “petals,” arranging them so they resemble the way real rose petals grow outward (about three petals per layer). Make your rose as large as you like.  The last outer layer can lay flat- just tuck them in around the base.

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