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Delectable home-made Soy-Free Almond Tofu using Almond Cow milk and pulp

Soy-free Almond Tofu

Active time: 20 minutes, Inactive time: 2-3 hrs.

Enjoy this Soy-free Almond Tofu featuring almond milk and pulp from your Almond Cow!

Servings: 2


  • ¼ cup water
  • 1 tbsp agar-agar powder
  • 1 cup almond milk (made with the Almond Cow)
  • ¼ cup almond pulp (leftover from making almond milk in the Almond Cow)
  • ⅛ tsp salt
  • ½ tsp lemon juice
  • ½ tsp nutritional yeast (optional, for a slightly cheesy flavor)


Step 1

In a small bowl, mix the water with the agar-agar powder, and set aside for about 5 minutes to let it hydrate.

Step 2

In a medium saucepan, combine the almond milk, almond pulp, salt, lemon juice, and nutritional yeast (if using). Heat the mixture over medium heat until it starts to simmer.

Step 3

Stir the hydrated agar-agar into the almond milk mixture, and continue to cook over low-medium heat for about 5-7 minutes, stirring constantly, until the agar-agar has dissolved completely and the mixture has thickened slightly.

Step 4

Pour the almond tofu mixture into a container or mold.

Step 5

Allow the almond tofu to cool to room temperature, then cover and refrigerate it for 2-3 hours, or until it has set and become firm.

Step 6

Once the almond tofu has set, gently remove it from the container or mold by inverting it onto a plate.

Step 7

Use as you would regular tofu, and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.