½ tsp salt
½ cup vegan butter 120g, cold & cut into small cubes
5 tbsp cold water 60ml
2 tbsp non-dairy cream + pinch of turmeric optional to brush the edges for shiny golden color
Vegan Panna Cotta
2 cups full-fat coconut milk 500ml (*see notes for options)
⅓ cup agave or maple syrup 80ml, or sugar
2 tsp vanilla extract
2 tsp 100% agar powder to set 500ml liquid (*see notes)
Jelly Topping
1 cup pomegranate juice 250ml, or other fruit juice (*see notes)
1 tsp 100% agar powder for 250ml liquid
Instructions
Pie Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
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