Panna Cotta

1. Pour 1 cup cashew milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
2. Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved, and milk begins to steam, but not boil.
3. Stir the remaining cashew milk and maple syrup into the warm milk. Mix until warm and gelatin is completely dissolved.
4. Remove the pan from the heat and stir in the vanilla extract.
5. Let it to cool for a few minutes.
6. Pour the mixture evenly into 4 custard cups (6 ounce) or small bowls. Let sit 10 minutes and cover tightly with plastic wrap, making sure the plastic does not touch the milk’s surface.
7. Refrigerate 4-5 hours until cold and set.
8. Prepare the sauce while panna cotta is chilling.
9. To unmold onto a plate, moisten 4 serving plates with a little warm water (this makes it easier to center the panna cottas). Loosen the edges of a panna cotta with the tip of a thin, sharp knife to break the suction to help get them out.
10. Put the plate on top and flip it over.
11. Gently jiggle the custard cup side to side until the panna cotta slips out. Reposition the panna cotta on the plate, if needed, and pat the plate dry.
12. Serve, chilled for a firm panna cotta or at room temperature for a softer one.
13. Spoon sauce around the sides of the panna cotta. Put a little on the top and if desired enough to let it drip down the sides. It’s up to you how you want it to look. Don’t put sauce on until you’re ready to serve.

Blueberry Sauce

1. Combine 1 cup blueberries and the lemon juice in a medium saucepan.
2. Cook over medium heat, stirring often until some berries begin to pop about 2 minutes. Reduce heat to medium low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened about 5 minutes.
3. Add maple syrup and remaining blueberries, raise the heat to medium and simmer, stirring occasionally until slightly thickened and some whole berries remain, 3-4 minutes.