Vegan Substitute
Vegan gelatin substitutes for jelly, panna cotta, gummies, and thickening. Agar-agar, carrageenan, and pectin with real ratios.
Gelatin is made by boiling the skin, bones, and connective tissues of pigs and cows. It is a slaughterhouse by-product hidden in many foods.
Jelly, panna cotta, custards, aspic
Derived from red algae. Must be boiled for 2-3 minutes to activate (unlike gelatin). Sets firmer than gelatin; use slightly less for softer set.
Soft-set desserts, puddings, vegan cheese making
Creates a softer, creamier set than agar. Used commercially in many vegan milks and cheeses.
Agar-agar is the most common and versatile vegan gelatin substitute. It's made from seaweed and works 1:1 with gelatin powder. It must be boiled for 2-3 minutes to activate, unlike gelatin which just needs to be dissolved in warm liquid.
Yes! Agar-agar makes excellent jelly. For gummies, combine agar with tapioca starch and fruit juice for a chewy texture. Note that agar sets firmer than gelatin, so use about 3/4 the amount for a softer, jelly-like consistency.
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