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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 146 kcal
Author Sharon Wong

Ingredients

  • 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

Instructions

  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.

Recipe Notes

The nutrition facts are an estimate and do not include the optional fresh fruit and simple syrup.

Nutrition Facts
An Experiment with Nut-Free Almond Jelly
Amount Per Serving
Calories 146 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 38mg2%
Potassium 89mg3%
Carbohydrates 27g9%
Fiber 0.2g1%
Sugar 27g30%
Protein 5g10%
Vitamin A 232IU5%
Vitamin C 4mg5%
Calcium 85mg9%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.