Vegan Almond Strawberry Jellie

Photo by Gayla Trail  All Rights Reserved

I have to admit that I made this dessert BEFORE realizing that it was red and white, the perfect Canada Day summer treat. Americans can add blueberries for July 4. I came up with the idea ages ago and then waited in anticipation for strawberry season to hit so I could try it out. I had originally intended to cook the strawberries first but we got lazy after a day of work and just wanted to eat the thing already, so fresh strawberries were substituted.

We added a very thin sprinkle of maple sugar to the strawberries and the almond milk came pre-sweetened but no other sweeteners were added. Most of you will find the taste as-is too bland and will want to sweeten it up a bit.

A note about Kanten Flakes (Agar): Kanten flakes are a sea vegetable that can be cooked into juices and other liquids to form a gel, just like gelatin but without the animal bones. Plus, agar is full of vitamins and other good stuff.


  • 2 Cups almond milk
  • 2 Tbsp Kanten flakes (or according to package directions)
  • Pint of strawberries
  • Dash of maple sugar
  • Optional: agave syrup, maple syrup or some other sweetener can be added to the almond milk and/or the strawberries to taste


    1. Mix 1 tbsp kanten flakes into 2 cups of almond milk. Bring to a boil and stir until the kanten flakes are dissolved.

    2. Pour the warm mix into cups or dessert dishes and refrigerate until cool and firm.

    3. Dice fresh strawberries and spoon on top of firmed almond milk. Sweeten with a dash of maple sugar and serve.

    Makes approx. 4-5 small dessert cups.

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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13 thoughts on “Vegan Almond Strawberry Jellie

  1. Hi Gayla,
    Thanx for posting this interesting recipe!
    Just this morning i was attempting to find a vegan marshmallow recipe. Have you experimented with any?
    Interesting to learn the alternative name for agar agar. Where in Toronto is the cheapest place to purchase Kanten. On Saturday i am coming into Toronto and will be in the St Lawrence Market/Kensignton Market and Queen St(Fresh restaurant) area.


  2. beet5: Health food stores carry it. And some Asian stores. Try Sanko (Queen and Niagara). But “Essence of Life” in Kensington definitely sells it.

  3. This is really similar to a popular Japanese snack/dessert, except that we cut the Kanten up into little cubes after it’s hardened and then cover it with fruit cocktail – I somehow never thought to use fresh fruits, but it sounds delicious! Definitely going to try this one out. :o)

  4. The recipe looks tasty, but I have to admit the part that stopped me in my tracks is “just like gelatin but without the animal bones”. I’m not a vegan, or even vegetarian, but I have to admit this has me floored. I guess I never really wondered what gelatin actually was. I have to go research this further :(

  5. This gives me the idea to make a creamyish sorbet with almond milk and berries. I usually use yogurt, but had not thought about almond milk. Have you ever tried this? THe agar would give it more of a melt in your mouth consistency I bet too.

  6. Jen,

    Your average gelatin is a certain protein (collagen) extracted (cooked out) from the bones. it’s not the bones themselves. it’s what gives plenty of soups and stews their velvety good mouth feel, and jello it’s backbone. there are also vegetable sources of gelatin. Animal derived gelatin is a good way to not be wasteful at any rate, if you are an omnivore.

  7. You can get kosher gelatin, which is derived from fish bones, but unfortunately, there is no pure plant source for gelatin.

    I once tried very hard to find a vegan/vegetarian recipe for marshmallows, but it is the way that gelatin proteins interact with the whipping and cooling process that gives marshmallows their distinctive texture and solidness. This is why it seems that one can’t make vegan (or even vegetarian!) marshmallows. It is possible to make various vegan marshmallow creams (similar to those found in a jar at supermarkets), but they won’t set up into nice solid-soft cut-able marshmallows.

    The exception here may be to use marshmallow root instead of gelatin, and while I’ve found a few recipes on the ‘toobs for marshmallows using root powder, I haven’t found anyone who has reported actually doing this, nor do I know what texture these marshmallows would have.

    Additionally, agar agar is used in quite a few Japanese candies and gelled desserts, but it has a very different mouth-feel from gelatin. Agar-based jellies don’t melt at body temperature, so it doesn’t have that melt-in-your-mouth quality that gelatin-based confections have. Agar is also used to make the nutrient substrate in cell culture trays.

    The more you know!

  8. I made this recipe for a baby shower I hosted today and it was delicious! Had to convince the non-vegs that it was okay. I used blueberries, raspberries and strawberries and maple syrop on the top…yum!

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