Brunch

Vegan Basil Pannacotta is for Dessert.

Vegan Basil Pannacotta takes 25 minutes to prepare.

Vegan Basil Pannacotta takes 20 minutes to cook.

Vegan Basil Pannacotta makes 5 servings.

The ingredients for Vegan Basil Pannacotta are:

50 gram daiya greek yogurt alternative
2 cup Soy Milk Plain Light
5 grams Agar
2 tbsp Lemon Peel
12 leaves Basil
3 tbsp Agave Nectar, Organic Blue Agave, Light
1 cup Blueberries, fresh
0.25 cup (8 fl oz) Water
3 tbsp Agave Nectar, Organic Blue Agave, Light

Here is how you make Vegan Basil Pannacotta:

For the pannacotta1. In a pot, add in soy milk, agave, basil and lemon peel. Bring to a simmer.2. Remove from heat and let infuse for a few minutes.3. Put the agar in a boiling water to dissolve.4. Combine soy milk mixture and agar together. Strain and let cool.5. Pour into molds or individual bowls and refrigerate until set.For blueberry compote1. Combine fresh blueberries, agave, and water in a small saucepan.2.Cook over medium heat for about 10-15 minutes.Serving Size: 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user CDZAGADA.

The nutritional information for Vegan Basil Pannacotta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 130.8

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 58.2 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 1.8 g
• Protein: 3.3 g

Vegan Basil Pannacotta is Italian cuisine.

The dietary needs meet for Vegan Basil Pannacotta is Vegan