If you ask me, vegan jello salad is one of those dishes that surprises everyone.
This plant-based twist on the classic potluck favorite brings back all those nostalgic flavors without any animal products. Sweet fruit pieces suspended in wobbly, colorful jello make for a fun side dish that both kids and adults enjoy.
It’s made with agar powder instead of regular gelatin, plus fresh fruit and a touch of natural sweetness. The texture is just like the traditional version, but it fits perfectly into any vegan meal plan.
It’s a crowd-pleasing recipe that’s light and refreshing, perfect for summer gatherings or holiday tables.
Why You’ll Love This Vegan Jello Salad
- Plant-based and dairy-free – This recipe lets everyone at the table enjoy a classic comfort food, whether they’re vegan, lactose intolerant, or just trying to eat more plant-based meals.
- Nostalgic comfort food – It brings back all those memories of family gatherings and potluck dinners, but with a modern twist that fits today’s dietary needs.
- Make-ahead friendly – You can prepare this a day or two before your event, making party planning so much easier since it actually tastes better after chilling overnight.
- Crowd-pleasing texture – The fluffy, creamy texture with bursts of sweet pineapple and soft marshmallows creates that perfect balance of flavors and textures that keeps people coming back for seconds.
- Simple ingredients – Most of these items are easy to find at regular grocery stores, and you probably already have some of them in your pantry.
What Kind of Vegan Cream Cheese Should I Use?
Any store-bought vegan cream cheese will work great for this jello salad, so don’t stress too much about the brand. Popular options like Tofutti, Kite Hill, or Violife all have that creamy, tangy flavor you’re looking for. If you’re making this for a crowd, the block-style vegan cream cheese tends to be a bit firmer and holds up well in the salad, while the spreadable tub varieties blend in more easily. Just make sure your vegan cream cheese is at room temperature before mixing – this helps it incorporate smoothly without any lumps and gives you that perfect creamy texture throughout the salad.
Options for Substitutions
This vegan jello salad is pretty adaptable, so here are some swaps you can make:
- Dairy free milk: Any plant-based milk works here – almond, oat, soy, or coconut milk all do the job. Just pick whatever you have on hand or prefer the taste of.
- Mini vegan marshmallows: If you can’t find vegan marshmallows, you can leave them out entirely or chop up some vegan marshmallow fluff. Regular marshmallows work too if you’re not strictly vegan.
- Gelatin Free Dessert: Agar powder is a great substitute – use about 1 tablespoon mixed with your favorite fruit juice or flavoring. You can also try other vegan jello brands, just follow the package directions.
- Crushed pineapple: Mandarin oranges, diced peaches, or even fresh berries work well. Just make sure to drain any canned fruit really well so your salad doesn’t get watery.
- Vegan cream cheese: Cashew cream or silken tofu blended until smooth can work in a pinch. You might need to add a tablespoon of lemon juice for that tangy cream cheese flavor.
- CocoWhip: Whipped coconut cream from a chilled can works great, or you can use any other vegan whipped topping you find at the store.
Watch Out for These Mistakes While Cooking
The biggest mistake when making vegan jello salad is not letting each layer set completely before adding the next one – rushing this process will cause your beautiful layers to blend together into one muddy mess.
Another common error is adding the pineapple while the gelatin mixture is still too warm, which can break down the fruit and make it mushy, so always let your gelatin cool to room temperature first.
Make sure your vegan cream cheese is fully softened before mixing, otherwise you’ll end up with lumps that won’t blend smoothly no matter how much you stir.
Finally, don’t skip chilling the salad for at least 4 hours before serving – vegan gelatin needs this time to firm up properly, and cutting into it too early will leave you with a runny disaster instead of clean, pretty slices.
What to Serve With Vegan Jello Salad?
This sweet and creamy jello salad is perfect as a light dessert or side dish at potlucks and family gatherings. It pairs really well with savory main dishes like grilled veggie burgers, barbecue jackfruit, or a hearty lentil loaf since the fruity sweetness balances out richer flavors. You can also serve it alongside other picnic favorites like pasta salad, coleslaw, or corn on the cob for a complete summer spread. For a fun presentation, try serving it in individual cups with a dollop of extra CocoWhip on top, or cut it into squares and arrange on a platter with fresh fruit.
Storage Instructions
Refrigerate: This vegan jello salad needs to stay chilled to keep its perfect texture. Store it covered in the refrigerator for up to 5 days. I like to cover it with plastic wrap or keep it in an airtight container so it doesn’t pick up any fridge odors.
Make Ahead: This is actually one of those recipes that gets better after sitting overnight! The flavors meld together beautifully, and the marshmallows get perfectly soft. I often make it the day before a potluck or family gathering.
Serve Cold: Always serve this salad straight from the fridge – it’s meant to be enjoyed nice and cold. If it sits out at room temperature for too long, the gelatin will start to soften and lose that lovely firm texture we’re going for.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 240-720 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 10-15 g
- Fat: 70-80 g
- Carbohydrates: 150-170 g
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Ingredients
For the base mixture:
- 1 cup non-dairy milk alternative
- 2 cups small vegan marshmallows
- 1 package (3 oz) gelatin-free dessert powder, orange or lime
- 1 can (8 oz) crushed pineapple, drained
- 8 oz plant-based cream cheese
For folding in:
- 3 cups cocowhip topping or 1 cup whipped coconut cream
Step 1: Melt Marshmallows in Milk
- 1 cup non-dairy milk alternative
- 2 cups small vegan marshmallows
In a saucepan over medium heat, add the non-dairy milk alternative and vegan marshmallows.
Stir frequently until the marshmallows are mostly melted and the mixture is smooth.
Remove the saucepan from the heat.
Step 2: Dissolve Dessert Powder
- 1 package (3 oz) gelatin-free dessert powder, orange or lime
Immediately add the gelatin-free dessert powder to the hot marshmallow mixture.
Stir thoroughly until the powder is completely dissolved and the mixture is evenly colored.
Step 3: Fold in Pineapple and Cream Cheese
- 1 can (8 oz) crushed pineapple, drained
- 8 oz plant-based cream cheese
Gently fold the drained crushed pineapple into the warm mixture.
Add the plant-based cream cheese to the mixture by the spoonful, then stir to break up and partially incorporate the cream cheese.
This creates some creamy pockets—a texture I really enjoy in the finished dessert.
Step 4: Chill Until Partially Set
Cover the mixture and place it in the refrigerator for 20–30 minutes, just until it has begun to thicken but is not fully set.
This helps the next layer fold in smoothly.
Step 5: Fold in Whipped Topping
- 3 cups CocoWhip topping or 1 cup whipped coconut cream
Once the mixture is partially set, gently fold in the CocoWhip or whipped coconut cream until fully incorporated and smooth.
Step 6: Transfer and Final Chill
Transfer the finished mixture to an 8×8 baking dish or a similar container.
Cover with plastic wrap and return to the refrigerator.
Let it chill for several hours or overnight until firm and ready to serve.
