Cashew panna cotta with raspberry sauce
This vegan cashew panna cotta with raspberry sauce is a silky, dairy-free dessert made entirely in the Thermomix. Raw cashews are ground and blended into a creamy base, set with agar agar, and topped with a bright raspberry sauce. The TM7 handles grinding, heating and mixing, giving you an elegant panna cotta without cream or gelatine.
About this recipe
Cashew panna cotta with raspberry sauce Thermomix TM7 style is the kind of elegant dessert that looks restaurant-made yet comes together in a single mixing bowl. Instead of cream and gelatine, this version relies on raw cashews ground to a fine powder and agar agar, making it completely vegan and lactose-free without sacrificing that signature wobble. Searching for dairy-free dessert recipes or plant-based panna cotta ideas usually leads to complicated soaking and straining, but the all-in-one kitchen machine simplifies everything: grinding the cashews, infusing the vanilla bean, heating the agar agar mixture evenly and blending it into a silky purée. The raspberry sauce, cooked from frozen raspberries with a squeeze of lemon, cuts through the richness with bright acidity. It is an ideal make-ahead dessert for dinner parties, festive menus or a light summer treat, and it proves that a creamy panna cotta texture needs no dairy at all.
Preparation tips
- Soak the raw cashews in cold water for at least four hours before starting; fully softened cashews grind into a much finer powder in the TM7, which is essential for a smooth panna cotta without any grainy bits.
- Dissolve the agar agar completely while the mixture heats, and keep stirring gently; agar sets quickly once it cools, so pour the panna cotta into glasses or ramekins immediately after blending to avoid lumps setting in the bowl.
- The raspberry sauce keeps for several days in a sealed jar in the fridge and also works stirred through yogurt or drizzled over pancakes; add the lemon juice at the end for the freshest, brightest flavour.
Recipe variations
- For a chocolate version, add a spoonful of cocoa powder when heating the cashew mixture and dust the finished panna cotta with grated dark chocolate; the raspberry sauce pairs beautifully with the rich cocoa notes.
- In summer, swap the raspberry sauce for a coulis made from fresh strawberries or a mix of red berries, and garnish with mint leaves and a few whole raspberries for a festive, colourful presentation.
Thermomix TM7 Benefits
- Grinding mastery - The TM7 grinds raw cashews into a fine, flour-like powder, the base for an ultra-smooth dairy-free panna cotta. [Grinding]. [Multi-Function]
- Precise heating - Gentle temperature control of the Thermomix dissolves the agar agar evenly without scorching the vanilla-infused mixture. [Heating]. [Precision Control]
- Built-in weighing - The integrated scale of the Thermomix weighs the raw sugar and agar agar to the gram for a reliable set. [Weighing]. [Built-in Scale]
- Silky blending - The Thermomix blends the soaked cashew mixture into a velvety, lump-free cream in seconds. [Mixing]. [Multi-Function]
- Fruit sauce ease - The TM7 cooks the frozen raspberries and lemon juice into a glossy coulis while you chill the panna cottas. [Steaming]. [Multi-Function]
Ingredients
- raw sugar
- vanilla bean
- raw cashews
- agar agar
- sunflower oil
- water
- raw sugar
- frozen raspberries
- lemon juice (optional)