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Savory Goat Cheese Panna Cotta in a small, white ramekin topped with Dukkah and a sliced grape tomato

Savory Goat Cheese and Cashew Panna Cotta

Smooth and creamy, this Savory Goat Cheese and Cashew Panna Cotta is balanced by a nice little tang from the goat cheese and sliced tomatoes on top. It makes an elegant starter course or side dish.
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Course: Brunch, Side Dish, Snack
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Keyword: Composed Dish, Easy, Gluten-Free, Keto, Side Dish, Vegetarian
Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 10 hours 25 minutes
Servings: 12
Calories: 186kcal

Ingredients

For the Dukkah:

  • ½ cup Pistachios Shelled
  • 2 tablespoons Sesame Seeds
  • 2 tablespoons Coriander Seeds
  • 1 tablespoon Cumin Seeds
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon Ground Black Pepper

For the Cashew Cream:

  • 1 cup Raw Cashews
  • 1 cup Boiling Water

For the Savory Goat Cheese and Cashew Panna Cotta:

  • 8 ounces Goat Cheese Softened / room temperature
  • ¼ teaspoon Kosher Salt
  • ⅛ teaspoon Ground Black Pepper
  • ½ cup Warm Water
  • 2 teaspoons Unflavored Gelatin
  • 2 cups Cashew Cream From Above
  • 1 cup Plain Plant-based Yogurt
  • Olive Oil Or Olive Oil Spray
  • 36 Grape Tomatoes quartered
  • Dukkah From Above

Instructions

For the Dukkah:

  • Roast ½ cup Pistachios (shelled) in the oven at 350° for 8 - 10 minutes.
    ½ cup Pistachios
  • Roughly chop them and set aside.
  • In a skillet over high heat, toast 2 tablespoons Sesame Seeds for 1 - 2 minutes, stirring constantly. Remove from the heat and add to the Pistachios.
    2 tablespoons Sesame Seeds
  • In the same skillet over high heat, toast 2 tablespoons Coriander Seeds and 1 tablespoon Cumin Seeds for 1 - 2 minutes or until they start to become fragrant and darken. Combine them with the Pistachios and Sesame Seeds.
    2 tablespoons Coriander Seeds, 1 tablespoon Cumin Seeds
  • Grind the mixture using either a spice grinder or mortar and pestle.
  • Mix with 1 teaspoon Kosher Salt and ¼ teaspoon Ground Black Pepper and set aside.
    1 teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper

For the Cashew Cream:

  • Place 1 cup Raw Cashews in a medium heat safe bowl and pour in 1 cup Boiling Water. Cover the bowl with plastic wrap and allow it to sit for 10 minutes.
    1 cup Raw Cashews, 1 cup Boiling Water
  • Drain the Cashews, but be sure to reserve the soaking liquid.
  • Pour the softened cashews into a high speed blender or food processor with all of the soaking liquid and process until smooth. Start by pulsing the mixture and work up to the highest speed.
  • Remove the Cashew Cream from the blender and place it in a small saucepan.

To Make the Panna Cotta:

  • Make room in your fridge to chill the finished panna cotta.
  • Crumble 8 ounces Goat Cheese (softened / room temperature) into a high speed blender and add ¼ teaspoon Kosher Salt and ⅛ teaspoon Ground Black Pepper.
    8 ounces Goat Cheese, ¼ teaspoon Kosher Salt, ⅛ teaspoon Ground Black Pepper
  • In a small bowl, heat ½ cup Warm Water in the microwave. Then sprinkle 2 teaspoons Unflavored Gelatin over it and stir to combine. Allow it to sit while you complete the next 2 steps.
    ½ cup Warm Water, 2 teaspoons Unflavored Gelatin
  • In a small saucepan, warm 2 cups Cashew Cream over medium heat, stirring constantly to prevent sticking until it is just warmed through and lightly steaming. It should not be boiling.
    2 cups Cashew Cream
  • Pour the warmed Cashew Cream in the blender with the Goat Cheese and blend until the mixture is smooth and the Goat Cheese is melted.
  • Add the softened Gelatin and blend the mixture again until smooth.
  • Add in 1 cup Plain Plant-based Yogurt and blend it until smooth. Taste test and adjust salt and pepper if needed.
    1 cup Plain Plant-based Yogurt
  • Liberally grease 12 ramekins with Olive Oil or Olive Oil Spray. Then divide the mixture evenly between the ramekins. Refrigerate for 30 minutes uncovered to prevent unwanted condensation. Then cover them with plastic wrap and chill in the fridge for an additional 4 hours or up to a day in advance.
    Olive Oil

To Assemble:

  • Quarter 36 Grape Tomatoes (3 per serving) and place them on top of the Panna Cottas. Sprinkle the Dukkah over the top of each serving. Serve chilled.
    36 Grape Tomatoes, Dukkah

Equipment

  • Baking Dish For roasting the shelled pistachios
  • Sauté Pan or Skillet For toasting the seeds
  • Spice Grinder or Mortar and Pestle For grinding the nuts and seeds. I use a small coffee grinder.
  • Measuring Cups
  • Measuring Spoons
  • High Speed Blender
  • Rubber Scraper
  • 12 4-ounce Ramekins 1 per serving you make. Alternatively, you can chill the panna cotta in muffin cups.

Notes

  • Alternative to Cashew Cream
    • You could replace the Cashew Cream with Heavy Cream if you’re not trying to keep this lactose light.
  • Alternative Toppings
    • Because the cashews are very neutral, you need something acidic like the tomatoes to make the flavor pop.
    • Instead of tomatoes, you could use a compote like a sweet and savory jam, a tangy chutney, or a fruit like apricot as a topper.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Savory Goat Cheese and Cashew Panna Cotta
Amount per Serving
Calories
186
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
9
mg
3
%
Sodium
 
322
mg
14
%
Potassium
 
298
mg
9
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
8
mg
10
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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