This vegan panna cotta is made without gelatin, heavy cream and sugar and it still tastes heavenly. Panna cotta can be prepared in advance, which makes it perfect for those nights when you just want to serve the dessert after dinner without being in the kitchen for too long.
Combine all the ingredients but the strawberries in a saucepan and let come to a boil. Stirring occasionally, cook for about 2 minutes.
Rinse ramekins with cold water and fill with hot (still liquid) milk. Let cool and place in the fridge for at least 2 hours until set.
If using fresh strawberries, blend them until smooth and sieve optionally.
If using frozen strawberries, place in a saucepan over low heat and mash with a fork before sieving (optionally). Let the sauce cool completely.
Serve with strawberry sauce.
Alternatively serve in ramekins and top with strawberry sauce.