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Add the almond milk, coconut milk, sugar, vanilla extract, and agar agar powder to a saucepan. Whisk to dissolve the agar agar.
Heat over medium heat, whisking constantly, until the milk comes to a simmer. As soon as it reaches a simmer, remove from heat and let cool for about 5 minutes.
Pour the milk into 5 small ramekins and let cool at room temperature for about 30 minutes. Refrigerate for at least 6 hours or overnight.
Add the raspberries, sugar, vanilla extract, and water to a saucepan. Heat over medium heat and bring to a simmer. Let simmer for 5-7 minutes or until the raspberries have melted.
Remove from heat and let it cool for a few minutes. Transfer to a blender and blend until smooth.
Strain the raspberry sauce through a fine sieve mesh and transfer to a bowl. Refrigerate until ready to use.
To dress: Run a knife along the edges of a ramekin and carefully flip the ramekin over a dessert plate. Pour about ¼ cup of raspberry sauce over the panna cotta, top with fresh raspberries, and serve immediately.
This vegan panna cotta will keep for up to 5 days in the refrigerator.