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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. 

Vegan Jello made with grape juice stacked on parchment paper.

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. 

vegan jello ingredients laying on a marble surface.

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. 

vegan jello whisked together in a white saucepan.

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.)

jello chilled in a pan and sliced into squares.

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.

4 squares of vegan jello stacked in front of a grape juice container.

Frequently Asked Questions

Why is Jell-O not vegan? 

Traditional jello is made with gelatin, which is derived from animal products. Agar agar flakes make an excellent plant-based substitute! 

Can this be used for vegan jello shots?

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 made with grape juice stacked on parchment paper.

Vegan Jello

4.75 from 12 votes
Vegan Jello is made with 100% fruit juice and plant-based gelatin for a fun, jiggly treat! It's perfect for molds, individual serving bowls, or slicing into squares.
prep5 mins cook5 mins Chill Time:2 hrs total2 hrs 10 mins
Servings:16

Ingredients
 
 

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 information is for 1 of 16 squares. This information is automatically calculated and is just an estimate, not a guarantee.
Agar Agar Flakes: Find this ingredient in your local grocery store where they sell seaweed sheets for wrapping sushi. Or, you can order it on Amazon. (affiliate link) This is not the same as agar powder, which is more concentrated.
Update Note: This recipe was updated in April 2024 to fill a standard-size 8-inch square dish. The recipe was doubled, but the ratio of ingredients did not change. (It was originally 2 cups fruit juice to 3 tablespoons agar agar flakes.)

Nutrition

Calories: 44kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 5mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
Course: Dessert
Cuisine: vegan
Keyword: vegan jello

If you try this Vegan Jello recipe, please leave a comment and star rating below letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. You can add fresh pineapple or papaya to agar. The enzymes only inhibit the proteins in gelatin.

  2. I use home canned grape juice, no sugar added as these are high brix (26) organic grapes. Excellent jello!

  3. 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.