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collage of bowls of nut free almond tofu served with chopped strawberries and pineapples

An Experiment with Nut-Free Almond Jelly

Almond Jelly, Almond Tofu, Almond Pudding...no matter what you call it, this nut-free almond tofu gelatin based dessert is so good. 

Course Dessert
Cuisine Asian
Keyword Almond Tofu, Nut Free
Prep Time 10 minutes
Cook Time 5 minutes
Wait time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 116 kcal
Author Sharon Wong


  • 4 tsp of agar powder 2 packets of Knox
  • 1/4 cup room temperature water
  • 3/4 cup hot water
  • 1/2 cup sugar
  • 1 cup flax seed milk or milk or other dairy free beverage
  • 1 tablespoon vanilla or imitation coconut extract
  • Assorted fresh fruit cut into bite sized pieces: pineapple, mango, strawberry, lychee, etc..
  • Simple sugar syrup or coconut nectar optional


  1. Pour 1/4 cup room temperature water into a medium sized mixing bowl, sprinkle agar powder, and allow the agar to "bloom" (1 minute).
  2. Add 3/4 cup boiling hot water and stir until the agar dissolves completely.
  3. Stir in 1/2 cup of sugar and allow the mixture to cool until the bowl is warm to touch.
  4. Stir in 1 cup of flax seed milk and 1 tablespoon of vanilla (or allergy safe almond or coconut extract).
  5. Refrigerate until the jelly is set (1-2 hours).
  6. Cut into bite sized cubes and serve with fruit and a drizzle of simple sugar or agave nectar.