This Vegan Jello recipe is a delicious alternative to the traditional version! It’s naturally sweetened with fruit juice and skips the gelatin for a vegetarian-friendly treat.
A popular dessert among kids, this vegan jello can be made in a variety of flavors when you switch up the fruit juice. It has a jiggly texture that is fun to eat!
Ingredients You’ll Need
This vegan recipe is made with agar agar flakes, which is a plant-based gelatin that comes from seaweed. You can often find this ingredient in the grocery store near the seaweed sheets for making sushi.
Paired with your favorite fruit juice, this recipe comes together quickly. The hardest part is waiting for it to chill in the fridge! Use grape juice, orange juice, or apple juice for the sweetest results.
Just like making homemade Jell-O there are a few fruit juices to avoid, due to the enzymes they contain. Don’t use mango, guava, kiwi, papaya, or pineapple juice, as they may prevent the jello from setting.
Substitution Note: This recipe calls for agar agar flakes, which are different from agar agar powder. The powdered version is more concentrated, so you’ll need to use much less if you want to experiment with that.
I haven’t tested the powder myself, but I’ve read that using a third of the amount compared to flakes is a good starting point. (i.e. 3 tablespoons flakes = 1 tablespoon powder.)
How to Make Vegan Jello
Combine the fruit juice and agar agar flakes in a small saucepan. Bring the liquid to a boil over high heat. Once the liquid is boiling, lower the heat slightly and whisk often.
Simmer and stir for 5 minutes to ensure the agar agar flakes have dissolved.
Prepare an 8-inch square dish by lightly spraying it with oil, then press a piece of parchment paper into the bottom of the pan. Pour the jello mixture into the pan, then place it on a flat shelf in the fridge.
It will need to chill for at least 2 hours, or until the center feels firm to the touch.
Alternatively, you can pour the jello into a large mold, or individual serving bowls so you can eat it with a spoon later. (This is my preferred method, so you don’t have to worry about the jello cracking or crumbling when you slice it later.)
When the jello has set, remove it from the fridge and slice it into squares. You can also use cookie cutters to make fun shapes if you prefer. It’s ready to enjoy right away!
Store leftover jello in an airtight container in the fridge for up to 2 weeks.
Frequently Asked Questions
Traditional jello is made with gelatin, which is derived from animal products. Agar agar flakes make an excellent plant-based substitute!
Yes, adults can swap a portion of the juice for vodka. This recipe should still set as long as you use the same liquid ratio. (No need to boil the alcohol; just stir it in before chilling.)
Looking for more vegan desserts? Try French Silk Pie (also made with agar agar), Lemon Bars, or Vegan Chocolate Mousse.
Vegan Jello
Ingredients
- 4 cups 100% grape juice (or apple juice)
- 6 tablespoons agar agar flakes
Instructions
- Grease an 8-inch square pan with cooking spray and line it with parchment paper for easier jello removal later. If you would prefer to use individual serving bowls, there's no need to grease them.
- Pour the fruit juice into a small saucepan, and add in the agar agar flakes. Bring the juice to a boil, then lower the heat and whisk often until the agar flakes have dissolved. This should take about 5 minutes.
- Pour the liquid into the prepared dish (or several small bowls), then transfer the dish to your refrigerator to set. It will take at least 2 hours to cool completely. Slice into squares and serve chilled. Jello should keep well in an airtight container in the fridge for up to 2 weeks.
Video
Notes
Nutrition
If you try this Vegan Jello recipe, please leave a comment and star rating below letting me know how you like it.
I made this vegan jello as soon as you posted it, and it’s such a hit with my 3 year old! Thank you for sharing all of your healthy recipes.
I made this today with my 9-year-old, and he loved it! I’ve missed jello since going vegan, so this is such a good recipe to have in my back pocket. And so easy, too!
I made this using a 12 cup mini muffin pan, I measured before I made the recipe and just needed 1 and 1/2 cups of juice so I adjusted the agar powder to under 3 tsp, I used pomegranate juice. Great flavour and an interesting snack. Thanks Megan.
PS: Love your Instant Pot cookbook. My husband and I both love this book – particularly the vegan / vegetarian options. We’ve made almost every recipe and they’re all fabulous! Hoping you’ll come out with a follow-up Instant Pot cookbook?
FINALY HEALTHY JELLO THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
BEST RECIPIE OF 2019-2020
I’m so glad you enjoyed it! Thanks for letting me know. 🙂
AGREED!!!!!!!!!!!!!!!!!!!!!!!!!
Agreed!
AGREED!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Beas trcipie ever
Has anyone used this recipe for jello shots? Does it work? Thank you!
It works for everything and you will love it
Can you use any type of juice
Quick question.
You’re using %100 percent grape juice. Two cups of grape juice is about 70g of sugar. Unsweetened juice still has the same amount of sugar its just the flavor that is less sweet. Sugar free juice just means that no additional sugar was added on top of the already very high natural sugar content in grapes.
This means that this jello is just one big block of sugar, correct?
Yes, it still has the natural sugar found in grape juice; I just prefer to make less-sweet Jello for my kids. They don’t need the added sugar on top of it, but it is still a dessert that should be eaten in moderation. You’re welcome to use a sugar-free recipe if you’d prefer, but we don’t use any zero calorie sweeteners in my home, so I don’t have a recipe for that.
Do you think if you used pureed fruit instead of juice, that it might work? It won’t t look as pretty I’m sure, but it would be healthier and ‘whole food plant based.’ If anyone has tried that, I would like to know.
I am unsure when this question was posted. My daughter is having her tonsils and adenoid removed. I used this recipe; however, I juiced lemons, limes, oranges, and puréed strawberries to make the 4 different flavors (then mixed some together.) I added some water to the lemon and lime to cut the tartness. The jello is very firm. And looks good. I almost feel that I will use a little less Agar powder when I make the next round. We will dig into them later today!
will this melt if left out at room temperature? thank you!
I made agar jello with many drinks…looking for ways to give my loved one thick drinks. it works well when blended. Then I found something online saying agar is thick and medications will stick to it internally and you lose that medication’s effectiveness. MAYBE that’s about agar in a different form. Have you any ideas on that aspect? I need thick drinks to give this person hydration! also, to the person who didn’t like all the sugar, just make with half and half water. less sugar. less flavour, maybe, but less sugar.
I’ve worked as a cna for many years and a care giver for my grandmother for far longer. They make a thickening agent that’s colorless and tasteless you can put into just about everything. You just add the correct amount of thickener to get the right consistently that you need… My grandmother was between nector and honey thick… And for her meds.. I crushed them and put them into thickened chocolate milk to help hide the bitter taste of the meds and fed her them that way… Ice cream will work as well… (Some places make thickened ice cream that doesn’t get runny when it melts) but only do a spoon full or two with the meds so you know it all gets taken
Unfortunately 3 teaspoons of agar agar powder is way too much. It was way too dense and not like jello at all.
Can you make in advance and freeze the Jello ?
Ooh, I’ve never tried freezing jello! I’m not sure if the structure would hold up or not, but please let me know if you try it.
When using the agar powder, I’ve found that the 1:3 ratio of powder to flakes results in much too firm of a texture (in both jello and other foods like vegan cheese substitutes). While it’s difficult to achieve the same kind of ‘jello’ texture that gelatin yields, I find that using 1/2 t powder in place of 1 T flakes provides a softer, more palatable texture.
I use home canned grape juice, no sugar added as these are high brix (26) organic grapes. Excellent jello!
You can add fresh pineapple or papaya to agar. The enzymes only inhibit the proteins in gelatin.
Used powder and 3t was too much. Came out almost cruncy