12 Best Vegan Gelatin Substitutes

Gelatin is a stand-alone cooking ingredient whose value extends far beyond this straightforward dish. It is perhaps best known for its part in rainbow-hued, irresistibly wiggly Jell-O. It can seem a little tricky to replace with a plant-based alternative because it is a crucial ingredient in many other recipes. After all, it adds thickness and structure.

Due to this, we’ve compiled a list of our top few vegetarian and vegan gelatin substitutes. We’ll discuss everything from their benefits and drawbacks to how to use them in recipes. We offer the vegan gelatin alternative you need, whether your goal is to master the variety of gelatin-based delicacies and pastries or you simply have a longing for a mountain of juicy Jell-O-like dessert.

What is Gelatin?

Gelatin is known to be a protein that is obtained from collagen, which is widely available in mammals, mainly in hair, nails, skin, connective tissues, ligaments, tendons, etc. Gelatin is a very versatile product that finds a wide variety of utilizes in several industries related to non-food and food. It is known to be a thermal hydrocolloid that is also reversible in nature.

It is known to be flavorless and colorless and acts as a stabilizing agent that also helps in binding and can also be extremely sticky. Several industries use gelatin, mainly for photographic films, adhesives, and capsules for coating and clearing alcohol. Due to several reasons, gelatin is used by the cosmetic and skincare industries.

Characteristics of Gelatin

It’s crucial to comprehend the unique characteristics of gelatin that we are trying to imitate or, at the very least, get close to when looking for vegan alternatives.

Odourless and Flavourless: Normal gelatin can be used in a variety of recipes and flavour profiles because it is practically tasteless and odourless in its pure form.

Colorless: We are aware that those Jell-O dessert boxes are everything but colorless. However, gelatin is clear or almost transparent in its natural state, so it won’t tint or obscure your recipes if that isn’t what you want.

Soluble in water: Gelatin rapidly dissolves in water, making it easy to incorporate into other liquid ingredients and establishing the general framework of the recipe.

The jelly-like structure: Although it is challenging to mimic gelatin’s identical bounce, a vegan gelatin alternative must provide at least some degree of viscosity and jelly-like texture.

Foods that contain gelatin

Gelatin is most frequently found in gummies (including gummy vitamins), panna cottas, marshmallows, fruit snacks, and candy corn, as well as in some creams of pastry like Bavarian creams, custards, puddings, and mousses.

However, there are vegan exceptions or just accidental vegan-friendly one-offs. Jell-O is known to be essentially flavored as well as sugared gelatin, though that may seem obvious. Gelatin may also be utilized in some ice cream recipes, albeit less frequently (it acts as a stabilizer).

Jet-Puffed, Altoids, Peeps, Starburst, Lifsavers, Jell-O, Haribo, Rice Krispy Treats, Trolli, frosted Pop-Tarts, and various frosted cereals such as Frosted Mini-Wheats are examples of popular brands that employ gelatin. For any food that has a squishy, gummy, or jiggly texture, it is always desirable to read the label of the ingredient unless a container expressly states that it is “plant-based” or “vegan.”

Gelatin is not Vegan Friendly.

The process of creating gelatin mainly starts with the boiling of collagen, which mainly contains form animal body parts like ligaments, tendons, bones, etc., that are mostly derived from buffaloes, cows, and pigs and are being discarded by the dairy industries and meat.

Gelatin, when mixed in hot water, is known as sol, and after it gets cooled, it forms a hydrocolloid which is commonly known as a water-based gel-like substance, and while heating it again, it goes back to the stage of sol. This is the reason why it is known to be a reversible hydrocolloid.

As the raw material of gelatin is mainly derived from animal body parts, the application may not necessarily survive. This makes gelatin a non-vegan substance. Most of the products that contain them also become non-vegan, thus making them non-vegetarian.

As the entire process of extraction of gelatin, it must not be considered to be vegetarian friendly, but most of the ingredients are from vegetarian products and the Fmcg list. Thus, it must be ignored for the verification of the ingredients of the products.

Vegan Gelatin Substitutes

Not only may anything set a pastry cream into a thick and silky pudding, but it can also create a candy gummy. Both cornflour and agar agar, an item made from algae and available in the seaweed aisle, have been utilized to successfully mimic these challenging textures.

Both cornflour and agar agar are activated when mixed with a hot liquid, just like gelatin is. Agar agar sets at room temperature and thickens liquids similarly to cornflour in a matter of minutes.

Animal-free gelatin products are also being developed by food technology businesses. The Silicon Valley business Geltor is leading the fight to create vegan proteins that mimic the properties of animal products like collagen and gelatin. Geltor was launched in 2015. The business raised $91 million in 2020 to support this initiative, and it now provides four commercially viable solutions for the cosmetics, skincare, and food industries.

When making something creamy like pastry cream, pudding, or cheesecake, cornflour serves as a respectable replacement for gelatin. For every cup of liquid, one spoonful of cornflour is typically used. Once more, heating this mixture is required to make the cornflour thicken.

Though less is more, agar agar is a less specific substitute for gelatin. To replace the gelatin, you simply need to use roughly one-third to one-half the amount of agar agar. If you consume too much of these algae, your dessert will be extremely heavy.

1. Gummy candies

Swedish Fish are accidentally vegan, which is wonderful news. The majority of worms, bears, and other gummy animals are not, though. YumEarth will sate any need for fruit chews that resemble Starburst, while Surf Sweets fills the void for vegan fruity gummy bears and rings. Fans of sour candy may visit SmartSweets to try their Sourmelon Bite and Sour Blast Buddies.

What it is made of: Vegan gummy candies are mainly made up of sucrose, starch, corn syrup, and water.

Where it can be used: Gummy candies can be used to decorate desserts, make homemade fruity gummy candy, and can also be added to cocktails for a fun twist.

Preparation: How to use Gummy candies

• Simply mix the sugar, gelatin, and citric acid in a heat-resistant container. Gently stir in your flavored beverages, such as Gatorade or fruit juice. Avoid including as much air as possible. To enhance the flavor, you can also add 1-2 drops of candy flavoring.
• Give the mixture a 5-minute rest so the gelatin has a chance to thoroughly bloom and absorb the liquid. Your gummies might not be stiff enough and lose part of their stability if you rush this bit.
• Use a microwave, if you choose, to slowly melt your ingredients. I begin by stirring for 30 seconds, then for another 15 seconds, and so on, until the mixture is completely melted.
• Stir in the citric acid and corn syrup. Extremely crucial is citric acid, which gives most gummy candies their delicious “bite”.
• The liquid initially appears hazy, as you will notice. After all of the foam has risen to the top and it becomes clear, let it sit for ten minutes. The foam should be easy to remove using a spoon. If you omit this step, white foam will get into your lovely diamonds.
• You can fill your molds with the mixture after you’ve scraped the foam. You can work with any kind of mold. To keep the molds from sticking, give them a good coat of coconut oil and clean off any excess.
• It only takes about an hour for them to cure. The gems can be taken out of the mold and allowed to dry out more throughout the next few days on some plastic wrap. You can eat them raw, or over time they will become chewier and more gummy.
• After the candies are arranged to your preference, store them in a plastic zip-lock bag and take them whenever you choose.

2. Agar agar

Agar agar is, without a doubt, the go-to choice when it comes to swapping out gelatin in a recipe! The substance, which is made from red algae, is transparent but not nearly as clear as conventional gelatin. Agar powder produces a wonderful gelatinous texture when combined with water.

However, it is a little less wiggly and more structured than conventional gelatin. As a result, It is known to be the best gelatin substitute that is vegan in nature.

Similar to gelatin, the agar must be dissolved in warm water before being added to a dish. After cooling to room temperature, the agar will be set. Both the powdered and flaked forms of agar agar can be simply dissolved in water and added to recipes. Although they are a little less frequent, other forms of the chemical come in strands or bars and work just as well!

What it is made of: Agar agar is a jelly-like substance that is obtained from the cell walls of some species of red algae.

Where it can be used: Agar agar is ideal for use as a firming agent in desserts with a custard basis, mousses, puddings, or fruit gels.

Preparation: How to use Agar agar

• One or two minutes of simmering Agar Agar with liquid is required to initiate the thickening process. Once combined, whisk quickly or blend with an emulsion blender to mix it into the liquid.
• It is not advised to use agar agar in place of gelatin 1:1; instead, you should use less agar agar. Many people have found success with using half or even a third less agar agar when a recipe calls for gelatin, but it’s always necessary to experiment when changing an ingredient. Depending on the desired final consistency, you can alternatively use 4g / 1 teaspoons of agar per 1 litre / 4 cups of liquid to be safe.

3. Marshmallows

When Dandies introduced its first vegan marshmallows in 2010, it fulfilled the wishes of vegans who love bonfires. The original puffy delights are still popular today, but the business has since increased the variety of sweets it offers by adding small marshmallows and seasonally appropriate flavors like pumpkin, peppermint, and maple.

Inadvertently, the marshmallows sold under Trader Joe’s brand are vegan. Want some Rice Krispies treats? These conveniently packaged sweets can be found at Made Good and Blake’s Seed Based.

What it is made of: It is generally made of sugar, corn syrup, gelatin, and some air.

Where it can be used: It can be eaten raw, can be used in baking, and can also be used with hot chocolate.

Preparation: How to use Marshmallows

• Mix tapioca flour and powdered sugar. Completely coat the pan and leave it aside.
• In the bowl of a stand mixer, combine pea protein, baking powder, and xanthan gum. Add the cold water, then whisk vigorously for 10 minutes, or until the mixture is thick and the peaks are stiff.
• In a large saucepan over the cooker, combine the sugar and agar powder. Heat mixture on high until it reaches 225-227°F, then stir in the water.
• Gently pour while vigorously mixing the pea protein mixture. Using a clean cloth to cover the majority of the bowl, create a splatter screen to guard you from the hot mixture. Blend at high speed for 10 minutes or until glossy, thick, and fluffy.
•  Immediately pour into the prepared pan and spread to the corners and edges. For one hour to set, cool in the refrigerator.
• Place the vegan marshmallows on a cutting board and cut them into squares of any size. Reserve the powdered sugar mixture, coat.

4. Carrageenan

Carrageenan, also referred to as Irish moss, is another thickening manufactured from plants, but this time it is made from seaweed that is red in color rather than the red algae that is being used for making agar.

This substance, which is a crucial component in commercial ice creams, some varieties of vegan cheese, and other dairy products, is well-known for its capacity to impart a smooth, gelatinous cohesiveness to whatever it is introduced to.

Both the powdered form and the completely dried seaweed form of this substance work just fine, although preparing carrageenan mainly from the entire state that is dried necessitates a few extra procedures.

What it is made of: Carrageenan is extracted from the red seaweed commonly known as Irish moss.

Where it can be used: There are numerous types of carrageenan. Iota carrageenan works well in desserts with a creamy texture and soft jellies, whereas kappa carrageenan performs better in meals that need to be set more firmly.

Preparation: How to use Carrageenan

Carrageenan can be easily prepared in your kitchen by simply boiling seaweed with a little salt, adding a small amount of alcohol, and blending it to release the natural carrageenan.

5. Gummy Vitamins

You can take vitamins at any age, regardless of your age. No one is here to pass judgment if these concentrated bites come in gummy rather than pill form. For both children and adults, Vitamin Friends produces nutrient-specific vitamins in flavors like Strawberry Jam, Cola, and Mystery Flavor.

Even while popping a few won’t make you abstain from eating meals high in iron, a pleasant little boost from gummy iron won’t hurt.

What it is made of: It is mainly made of sugar, cornstarch, gelatin, and water.

Where it can be used: Gummy vitamins serve as the best alternative for those who have difficulty in swallowing the pills and can also be taken up by children but in an adequate amount.

Preparation: How to use Gummy vitamins

• In a small saucepan, mix the juice, probiotics or vitamins, and honey.
• Scatter the gelatin on top and give it a minute or so to bloom.
• Simmer on low heat for about two minutes, or until gelatin is completely dissolved. It will have a syrup-like consistency and be thick.
• Transfer the mixture quickly into molds or a tiny glass dish that has been lightly coated with coconut oil.
• Refrigerate the molds for a few hours or until they solidify. The size of your moulds will determine the precise time.
• Take out and pop the molds. If required, cut into squares.

6. Pop Tarts

Vegans cannot enjoy the vast majority of Pop-Tart flavors. Most of these convenient toaster pastries have gelatin in the hardened icing on top. Three classic flavors, though, are animal-free: Strawberry, Unfrosted Brown Sugar Cinnamon, and Blueberry.

Additionally, Bobo’s sells a selection of vegan toaster pastries like strawberry jam, apple pie, brown cinnamon sugar, and raspberry. Sadly, any of these choices are also frosted. Make your own Pop-Tarts utilizing this particular recipe for an authentic experience.

What it is made of: It is made of enriched flour, vitamin B2, high fructose corn syrup, dextrose, soya bean, palm oil, sugar, and bleached wheat flour.

Where it can be used: Pop-Tarts serves as a quick breakfast treat, and can also be used in ice cream, ice cream sandwiches, and milkshakes.

Preparation: How to use Pop-Tarts

• It will also be easier to swiftly incorporate the butter into the flour if you chop it into smaller pieces.
• Separate the dough into two balls, cover them, and chill after combining the ingredients. Before working with the dough again, you simply want to get it nice and cold.
• Take one cooled dough ball and roll it out thinly. Spread one or two teaspoons of jam over half of the rectangles you cut out to resemble pop tarts. Then top them with a second dough rectangle. To achieve some lovely marks around the edges, seal the edges with a fork.
• Poke holes in the top of your pop tarts after you’ve finished shaping them, arrange them on a baking sheet, and freeze them. In order to achieve the ideal pastry texture, it must be frozen for a few hours before baking. If you want to save some of them for a later time, you may also wait until they are completely frozen and then transfer them to a freezer container.
• Place them in a preheated oven once they have finished freezing. We’ll have your freshly cooked pop tarts soon!

7. Pectin

Despite being present in many different kinds of fruits and vegetables, pectin is a fibrous plant compound that is particularly abundant in apples and citrus fruits. Pectin also has the extra benefit of being a soluble fiber, which has certain health advantages!

It’s not considered to be a secret that pectin is essential to making jams and jellies (the best known jelly is made up from vegan jelly), but you may not be aware that this agent of gelling may be used in other multiple recipes in place of gelatin.

What it is made of:

Dried citrus peels or apple pomace, both byproducts of juice production, are the primary raw materials used to make pectin. A small amount of sugar beetroot pomace is also used. Pectin is generated from these materials by adding hot, diluted acid with a pH range of 1.5 to 3.5.

Where it can be used:

Pectin is commonly used-

• As an edible gelling agent in jams, jellies, dessert fillings, and sweets
• As a source of dietary fiber
• As a food stabilizer in fruit juices and milk drinks.

Preparation: How to use Pectin

• Fruit should only be washed, not peeled.
• Boil the fruit for 30 to 45 minutes, or until it has almost completely reduced in size, together with the water and lemon juice. There are some excellent recipes with ratio guidelines, but be aware that the pectin in your batch may also vary depending on the amount of pectin in the fruit and how ripe it is.
• Put your mixture through a cheesecloth or other fine-mesh filter.
• Reboil for around 20 more minutes.
• Let the liquid cool before sealing it in clean containers for freezing or refrigeration.

8. Jello-O

The most affordable alternative to the well-known Jell-O brand is Simply Delish. The vegan business sells Jell-O and instant pudding desserts that will make you miss the straightforward sweets you used to eat as a child. Your nostalgic side is waiting for you to indulge in a bowl of chocolate pudding or a giddy bite of vegan Jell-O.

What it is made of: It’s made from gelatin, flavoring agents, natural or artificial sweeteners, and natural or artificial food dyes.

Where it can be used: It can be used with creamy pies, fruit-filled rings, layered tortes, and frosted cakes.

Preparation: How to use Jello-O

• Pour the fruit juice into a saucepan. Add the sugar and mix, if using. Substitute agar agar. Next, on medium heat, bring it to a boil. As it starts to boil, reduce the heat to low and simmer the mixture for 4 minutes while whisking continuously.
• Pour the mixture into a glass or a mold. It’s very normal that it hasn’t yet set and is still like juice, so don’t be alarmed.
•  Put the food in the refrigerator and leave it there for at least two hours.
• Step: Gently remove it from the jelly mold, or simply consume it while still in the glass or form.
•  Put your jelly in the refrigerator when it has set. If kept at room temperature, it will once more become very liquid.
• Your juice and agar agar combination needs to fully boil before proceeding. If not, it won’t be properly set.
• To ensure that the agar agar is distributed uniformly, continue to stir the liquid as it boils. If not, portions of the juice may not have enough agar agar to completely set.

9. Xanthan gum

In some situations, such as when making a thickened filling like in our Vegan Key Lime Pie or for making a glaze like those you can typically observe in the polishing tops of fresh tarts formed from fruit – xanthan gum can be useful. It won’t gel in the same way as gelatin or some of the other vegan substitutes we’ve already covered.

Xanthan gum is undoubtedly already a known ingredient to you, either as a staple in your favorite gluten-free recipes (Cranberry Orange Scones, anyone? ) or as an ingredient in processed foods. This gooey substance is made from corn and results from the fermentation of sugar. Once gathered, the gum is dried and powdered, making it very easy to rehydrate and use as a stabilizer in sauces or a thickening agent in baked products.

What it is made of: It’s made from the strains of Xanthomonas campestris bacteria when it is fed with a solution of glucose derived from corn, soy, dairy, and wheat.

Where it can be used: It can be used in gluten-free baking, to thicken sauces, soups, and stews, and in dressing salads.

Preparation: How to use Xanthan gum

Corn, soy, wheat, or cabbage are naturally fermented to create xanthan gum. These veggies contain sugars, which the bacteria break down to create a complex sugar polymer. To make it precipitate out of the solution, alcohol is added. After drying, the xanthan gum is made into a powder that may be added to food and other items.

10. Instant Clear Gel

You would initially assume that this product is just regular cornflour. However, that isn’t quite the case! Despite coming from the same source, the main distinction is that most clear gel products can thicken food without the use of heat, making them a suitable plant-based substitute for foods that aren’t cooked. Think of opulent fresh fruit sauces and velvety cream pies.

It won’t produce a solid gel when the clear gel is used as a vegan alternative to gelatin, but it will have a gummy, soft gelatin texture. Furthermore, keep in mind that some clear gel products are made to be used in cooked dishes, so choose the one that best meets your requirements.

What it is made of: It is just prepared from modified food starch.

Where it can be used: It can be used as a thickener in pies, stews, gravies, sauces, and pudding.

Preparation: How to use Instant Clear Gel

Instant Clear Gel is a Magical Bakery Ingredient that thickens rapidly when you combine it with a hydrator like milk, water, or juice.

To avoid clumping and over-hydration, it is crucial to always combine the Instant Clearjel with the dry components first. This will ensure a beautifully thick and smooth consistency when wet ingredients are added.

11. Guar Gum

In comparison to xanthan gum, guar gum is a different kind of vegetable gum that behaves somewhat differently in recipes. Yet, it unquestionably ranks among the vegan alternatives to gelatin because, under the correct circumstances, it can produce a consistent resembling gel. This chemical is a typical ingredient in many prepared food products and is also widely utilized in industry.

It is made from the guar bean, which resembles your typical green bean. What an expert multitasker! Further to adding smoothness and soft gelatinization to sweets like puddings and ice creams, this ingredient will aid in the structure of baked products.

What it is made of: It’s a polysaccharide that is extracted from guar or cluster beans.

Where it can be used: It can be extensively used in various industries like- food, oil, paint, paper, explosives, textiles, and cosmetics.

Preparation: How to use Guar Gum

The following are the essential steps involved in making guar-gum powder:

• The guar pods are first dried in the sun.
• After that, they are carefully divided from the seeds.
• The byproduct, known as “Churi and Korma,” is well-known for being used as cow fodder.
• After that, these seeds undergo additional processing in an industrial setting to extract gum.
• Gum is extracted mechanically by roasting, serving, polishing, and differential attrition.
• The seed is shattered and the germ and endosperm are separated when the extraction process is finished.
• Another name for the endosperm halves from each seed is husked guar splits.
• After being separated from the endosperm, the husk, a fine fibrous substance, is polished to produce refined guar splits.
• This is processed one more time to make a powder.

12. Store-bought Gelatin Products

Last but not least, there are actually a number of store-bought items available that are intended to serve as a vegan gelatin powder substitute. It follows that you can use them to make vegan Jell-O-style desserts or for a variety of other things.

Carrageenan, when mixed with various sweeteners, flavorings, coloring, and potassium citrate is a particular combination of the elements we’ve just reviewed that go into making these items (for keeping the acid content in a balanced proportions).

These vegan gel products are also offered in basic, unflavored varieties so that you can incorporate them into larger recipes or add your own preferred sweeteners or any other juices.

Suggested Read => Best Vegan Cheese Brands

FAQs

Final Takeaways

Finding vegan gelatin substitutes, an animal product that is, to put it mildly, somewhat hard, is not that difficult. The best option will always be agar agar because it can accomplish nearly all of what ordinary gelatin can, whereas cornflour and xanthan gum may be effective in some applications but not in others.

Get some store-bought vegetarian or vegan gelatin substitutes in your cabinet if you frequently find yourself in need of gelatin alternatives. They include the ideal proportions of ingredients to make a dessert that tastes like Jell-O or to be used in baking and cooking dishes.

You May Also Like