Vegan Matcha and Coconut Panna Cottas

 


Vegan Matcha and Coconut Panna Cottas

INGREDIENTS

Cashew nuts 125 g, raw, soaked for 2 hours

Tofu 175 g, firm silken, drained and cubed

Coconut milk 250 ml

Matcha green tea powder 2 1/2 tsp, green

Vanilla extract 1/4 tsp

Stevia 1/2 tsp, liquid

Preparation

How to make a delicious matcha and coconut panna cottas

Drain the raw soaked cashews and place in a food processor or blender.

Add the tofu, coconut milk, matcha powder, vanilla extract, and liquid stevia.

Blend on high until smooth.

Divide the mixture between four silicone moulds.

Cover with clingfilm and chill for at least 8 hours.

To serve the matcha and coconut panna cottas, turn each panna cotta out onto a serving plate.

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