Vegan Jello Recipe
This homemade vegan jello turns fruit juice, agar agar, and a little sweetener into a colorful snack my entire family can enjoy. It is naturally gelatin-free, easy to customize, and only has 5 minutes of prep before the fridge sets it to a delightful wobbly dessert.
Servings: 8
Calories: 94kcal
Ingredients
- 4 cups juice of choice , see note
- 3-4 teaspoons agar agar powder , see note
- ¼ cup tablespoons sweetener , optional for sweeter flavor
Instructions
- Prepare a square baking dish (8 or 9 inches) with oil/spray or parchment paper. I like parchment because it is easy to lift out after it cools.
- Put all ingredients into a pot and bring to a boil, constantly whisking to avoid the agar agar from clumping. About 3-5 minutes.4 cups juice of choice, 3-4 teaspoons agar agar powder, ¼ cup tablespoons sweetener
- Once it is boiling, allow it to boil for about 2 minutes and remove from heat.
- Pour into the prepared baking dish and put in the fridge to set. It takes about 2 hours for it to be fully set and ready to eat.
- Serve!
Notes
- My #1 Secret Tip for this vegan jello recipe is to bring the mixture to a full boil and keep whisking the entire time. Agar agar needs heat to activate properly, so rushing this step can leave you with jello that never fully sets or has little lumps throughout.
- Choose vibrant juice: The color of the finished jello comes directly from the juice you use. Which is why I like choosing naturally vibrant juices such as grape, raspberry, fruit punch, or mango for the brightest results.
- Powder works best: I always use agar agar powder instead of flakes. It dissolves more quickly and gives me a smoother, more consistent texture.
- Taste before heating: Tasting the juice before adding the agar agar helps me determine if I need a little more sweetness. I stir in maple syrup or sugar before bringing everything to a boil.
- Cool before cutting: I wait until the jello is completely chilled before slicing it into cubes. This gives me clean edges and helps the pieces keep their shape.
- Use parchment: Lining the pan with parchment paper makes lifting out the finished jello much easier than trying to scoop it directly from the dish.
Nutrition
Calories: 94kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 154mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg