Wow, it took me quite a long time to nail this vegan jello recipe.
I’m not much of a jello person really, which is good because it’s not something you find vegan varieties of very often. Usually jello’s use gelatine which is a by-product of the meat industry.
But I decided to rise to the challenge of making a vegan jello because I wanted to make a Christmas Trifle!
And in South Africa a Christmas Trifle almost always contains jello. Or what we call ‘jelly’. Green and red jelly/jello to be precise. You know, lovely Christmas colors!
Everything I read online told me that agar agar was the magic ingredient in vegan jello. So off I went to find some.
An organic/health food store had some in stock, but only the flakes version (and at first I didn’t know there was any other version to get!).
So off I went and tried to make a recipe that I got from PETA, that advises to use 2 Tbsp of agar agar along with fruit juice and a little sugar. Well…. if jello is meant to be a rock hard brick, then sure!
But there was no jiggle in that jello and that’s just not jello in my view!
So… back to the drawing board.
I found another recipe that said to use half fruit juice and half water and only 1/2 tsp of agar agar. Needless to say that is a HUGE difference.
But when I tried it that way my jello didn’t set at all.
Again…back to the drawing board. And that’s when I found out from this article that agar agar is either in flakes OR in powder form. When it’s in the flake form you need up to 3 times as much as if it was in the powder form.
OH! I see! The penny droppeth!
So I then used the same recipe but adjusting for the fact that I was using agar agar flakes and not powder, so using 1 and 1/2 tsp instead of 1/2 tsp and then the magic happened. Perfectly textured, delicious tasting jello!
Absolutely perfect to use in a recipe calling for jello – like my Trifle – or to enjoy as is!
So remember this lovely people! Agar agar powder is up to 3 times as strong as agar agar flakes. So if the recipe calls for powder and you have flakes, use up to 3 times as much. Easy as that. Update: I have since made this recipe using agar agar powder and found it takes a little more than 1/2 tsp, so the calculation is close but not exact! Directions for both inside the recipe card.
You will love this vegan jello, it is exactly like the ‘real thing’! It’s:
- Fruity
- Jiggly
- Perfectly textured
- Sweet
- Perfect for use in desserts
- Only 4-ingredients!
Enjoy it as a dessert or use it in a recipe that requires jello. You can mix and match flavors just by switching out the fruit juice you use. Pretty cool.
Let me know in the comments what you think of this vegan jello and rate the recipe too, thanks! And if you’re going to use it in another dessert recipe, let me know where you’ll use it.
Other than a trifle I’m not sure what else I would put it in. Oh wait, vegan jello shots of course! But eating it as is, is pretty fun too.
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Vegan Jello
- Prep Time: 1 min
- Cook Time: 4 mins
- Total Time: 5 mins
- Yield: 2 cups
Print Recipe
Pin RecipeDescription
Fun and fruity vegan jello. Perfect for use in other desserts or to eat as is. Perfectly textured, deliciously sweet, gluten-free and vegan.
Ingredients
For Red Jello:
- 1 and 1/2 tsp Agar Agar Flakes (if using Agar Agar Powder, use 3/4 tsp)
- 1 cup (240ml) Red Grape Juice (100% fruit juice)
- 1 cup (240ml) Water
- 1/4 cup (50g) White Sugar
For Green Jello:
- 1 and 1/2 tsp Agar Agar Flakes (if using Agar Agar Powder, use 3/4 tsp)
- 1 cup (240ml) Green Apple Juice (100% fruit juice)
- 1 cup (240ml) Water
- 1/4 cup (50g) White Sugar
- A few drops Green Food Color*
Instructions
- For the red jello: Add the agar agar flakes or powder, water, fruit juice and sugar to a pot on the stove. Bring to the boil stirring regularly. Allow to boil for 2 minutes.
- Pour out into serving bowls or glasses.
- Refrigerate to set.
- For the green jello: Follow the steps as above, but after boiling for 2 minutes, remove from the heat and stir in the green food coloring. Pour into serving bowls or glasses and refrigerate to set.
Notes
*The green food coloring is added in to get the green color because green apple juice is more cloudy in color than green. However, if you don’t like using food coloring you can omit this step. Some brands of green food coloring I’ve used up to 1/4 tsp of color before it gets to the right shade, other brands are stronger and I’ve only needed a couple of drops, so go slow if you’re adding it in.
*Each batch (green or red) makes around 2 cups of jello.
To make jello shots, check out our recipe for Vegan Jello Shots.
*Adapted from Manjula’s Kitchen
- Category: Dessert, How To
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (of 2 cups per batch)
- Calories: 172
- Sugar: 42.9g
- Sodium: 6mg
- Fat: 0.1g
- Saturated Fat: 0g
- Carbohydrates: 44.2g
- Fiber: 0.7g
- Protein: 0.4g
Keywords: vegan jello
Hi! I’m curious, do you think I could substitute the apple juice with lime juice?
I think it would really work with any juice. 🙂
Hi, just wondering how long it takes for this recipe to set in the fridge?
Hi Crystal, it can take a few hours to set completely, but you should see it start setting pretty fast.
I just made this. I’ve made jello a few times with agar and it’s always super hard like you said. Well this is the best jello. It’s obviously not as “bouncy” or hard as gelatin jello, but the consistency doesn’t make me want to puke like it did when it was super hard!
I used the powder and followed your recipe measurements, using Maple Syrup instead of sugar! Same measurements. instead of water I used a strong infusion of cold fighting herbs for my sick daughter and I used cranberry juice. It worked so well. This is going to be my go to recipe from now on and I have you to thank for it. All your hard work had benefited us all! I’m really impressed with the perfect texture it has! Thank you so much!!!
Ps
Just gave my daughter it she is 2 and very sick right now, she just came to me with her empty bowl that was just filled with your jello and is saying “I want more Jell!” So cute!
★★★★★
Hi Chelsea! So glad to hear it was a success! Thanks so much for sharing and the wonderful review. Hope your daughter feels better soon! 🙂
Anyone thinking about making this, it is my go to recipe for making jelly. I’ve used different kinds of fruit juice for the flavour, honestly do recommend to anyone
So happy to hear that. Thanks so much Mary! 🙂
I wanted to thank you for this so now I can make my recently dairy, gluten free 5 year old daughter some jello she has been begging for – many thanks!
You’re so welcome! Hope it works out great! 🙂
Do you think I can use honey or maple syrup as a sweetener? If so, any idea how much? Should I just do it to taste? Or do you think the consistency would change depending on the amount.
Hi Tiffany, I’m really not sure, I haven’t tried any other sweetener other than sugar. But it’s worth experimenting! 🙂
Just wondering would this recipe work with any fruit juices IE pineapple cranberry, etc.
Hi Jess, yes, any fruit juice flavor should work great! 🙂
Hello! my question is, what would be the measurements for 20 children plus their parents. I’m make this jello with my preschool children.
I honestly have no idea! I have not tried increasing this recipe.
Trying for a second time now. Fingers crossed! First time I doubled the recipe and put it in a large jello mold dish. I also used agar agar powder rather than flakes so did as the recipe said and just put in 1.5 tsp (since I doubled it). I’m thinking maybe this kind of jello isnt conducive for a thick mold? Trying a shallower dish this time and not doubling it this time and using a bit more agar agar. 1 tsp instead of 3/4 tsp.
Fingers crossed!
I am just wondering about the sugar. What kind of sugar? And have you tried other kinds of sugar like coconut sugar?
I just used regular white sugar, but I don’t think the kind of sugar would have an impact, it might affect the color slightly that’s all. 🙂
Can you use almond or coconut milk for a more “dairy” lime jello? Would you use the same amount of juice? Thanks
Hi Arely, I really have no idea! If you try it, I would replace some (or all) of the water with the non-dairy milk and use the same amount of juice. 🙂