Exploring Plant-Based Alternatives: What do vegans use instead of gelatine?

October 28, 2025 •

4 min read

Did you know that traditional gelatine is made from animal collagen, specifically from the boiled skin, bones, and connective tissues of animals like pigs and cows? For those following a plant-based diet, understanding what do vegans use instead of gelatine is essential for creating delicious desserts and confections without animal products.

Quick Summary

This article explores popular and effective vegan substitutes for gelatine, including agar-agar, pectin, and carrageenan. It details their origins, unique gelling properties, ideal culinary applications, and proper usage to achieve the desired textures in vegan recipes.

Key Points

Agar-Agar: A potent gelling agent derived from red algae that creates a firm, brittle gel, perfect for firm jellies and cheesecakes.
Pectin: Extracted from fruits, pectin is the ideal thickener for jams, jellies, and fruit preserves, requiring sugar and acid to set properly.
Carrageenan: A red seaweed extract used to create creamy, soft gels and stabilize vegan dairy products like milks and yogurts.
Boiling vs. Cooling: Unlike gelatin, which sets upon cooling, agar-agar and carrageenan require boiling to activate their gelling properties.
Other Options: For thickening sauces and custards without forming a stiff gel, alternatives like cornstarch, tapioca starch, and guar gum are effective.
Texture Matters: The best substitute depends on the recipe. Agar-agar yields a firm texture, while carrageenan provides creaminess, offering versatility for different culinary needs.

Understanding Gelatine's Role and Why Vegans Avoid It

Gelatine is an animal-derived product prized for its gelling and thickening properties in a wide array of foods, from desserts and marshmallows to aspics and sauces. It is essentially a protein derived from the collagen found in animal connective tissues. Since veganism excludes all animal products, traditional gelatine is not a suitable ingredient. Fortunately, a variety of plant-based gelling and thickening agents exist that can effectively mimic or even surpass gelatine's functions in many recipes.

Agar-Agar: The Leading Seaweed-Based Substitute

One of the most popular and versatile vegan alternatives is agar-agar, which is derived from red algae. It is available in powder, flake, and bar form and is widely used in Asian cuisine for its potent gelling capabilities.

Unlike gelatine, which can be dissolved in warm water and needs refrigeration to set, agar-agar must be brought to a rolling boil to activate its gelling properties. It creates a firmer, less wobbly gel that can even set at room temperature. When using agar-agar powder, a general ratio is 1 teaspoon of powder for every cup of liquid, but it's often more potent than gelatine, so you may need less. It is excellent for making firm jellies, vegan panna cotta, and cheesecakes that hold their shape well.

Pectin: The Fruit-Derived Gelling Agent

Pectin is a naturally occurring polysaccharide found in the cell walls of fruits and vegetables. It is particularly abundant in apples, citrus peels, and plums. Pectin is a staple in jam and jelly-making and requires sugar and acid to achieve a proper set. This makes it a perfect choice for fruit-based desserts and preserves, providing a soft, spreadable gel. Different types of pectin, such as high-methoxyl (HM) and low-methoxyl (LM), require different conditions for gelling, so following recipe instructions is key.

Carrageenan: For Creamier, Softer Textures

Extracted from red seaweed (also known as Irish Moss), carrageenan is another plant-based gelling agent. It is often used in vegan dairy alternatives like plant-based milks and yogurts to provide a smooth, creamy mouthfeel. There are different types of carrageenan, with kappa producing a firmer gel and iota creating a softer, more elastic one. Carrageenan is activated by heating and is best used for soft jellies, puddings, and creamy vegan desserts. While the food-grade version is considered safe, some sources have raised concerns about potential health effects, prompting some to opt for other alternatives like agar-agar.

Other Useful Vegan Thickeners

Beyond the primary gelling agents, other plant-based thickeners can be used to add texture and body to vegan dishes:

Cornstarch and Tapioca Starch: These are effective thickeners for sauces, custards, and puddings. They do not create a stiff gel like agar-agar but can provide a smooth, velvety consistency when heated.
Guar Gum and Xanthan Gum: These gums are derived from plants and are used in small amounts to thicken sauces, salad dressings, and smoothies. They act as stabilizers and emulsifiers, preventing separation.

Choosing the Right Gelatine Substitute

To select the ideal vegan substitute, consider the desired texture and the recipe's ingredients. For instance:

For firm, sliceable jellies and cheesecakes: Use agar-agar, which provides a strong, brittle set.
For soft, spreadable jams and fruit jellies: Opt for pectin, especially when using high-sugar, fruit-based recipes.
For creamy puddings, yogurts, or vegan dairy products: Carrageenan works well for its ability to create a smooth, creamy texture.
For thickening sauces, gravies, or mousses: Cornstarch or tapioca starch can provide a subtle thickening effect without a firm gel.

Comparison of Vegan Gelatin Alternatives


Feature	Gelatin (Animal-based)	Agar-Agar (Vegan)	Pectin (Vegan)	Carrageenan (Vegan)
Source	Animal collagen	Red algae	Fruit skins and rinds	Red seaweed
Texture	Elastic, wobbly, melt-in-the-mouth	Firm, brittle, less elastic	Soft, spreadable gel	Soft or firm gels, creamy texture
Activation	Dissolves in warm water, sets in cold	Boiled in liquid for 2-3 minutes	Requires sugar and acid to activate	Dissolves in cold liquid, activated by heat
Ideal Uses	Jell-O, marshmallows, mousses	Jellies, vegan panna cotta, firm fillings	Jams, fruit preserves, jellies	Dairy alternatives, creamy puddings
Melting Point	Melts at body temperature	Remains stable at room temperature	Varies by type and recipe	Varies by type

The Versatility and Benefits of Vegan Gelling Agents

The exploration of plant-based gelling agents not only aligns with a vegan lifestyle but also opens up a world of culinary experimentation. Ingredients like agar-agar and pectin are not only effective but also offer additional benefits, such as being low in calories and rich in dietary fiber. By understanding the unique properties of each substitute, home cooks and professional chefs can confidently create a vast range of desserts, confections, and savory dishes with the perfect texture, all while adhering to a compassionate and ethical diet. From fruit-based gummies to creamy mousses, the options are as diverse as they are delicious.

For more information on the health benefits of plant-based ingredients like pectin and agar-agar, you can explore resources from Medical News Today.

Frequently Asked Questions

The most common and versatile vegan substitute for gelatine is agar-agar, a gelling agent derived from red algae. It is widely available in powder or flake form and creates a strong gel.

To use agar-agar powder, you must dissolve it in liquid and bring it to a rolling boil for 2-3 minutes to activate its gelling properties. It sets relatively quickly, often at room temperature.

Pectin can be used as a gelling agent, especially in fruit-based recipes like jams, but it requires sugar and acid to set. It produces a softer, less firm gel than agar-agar, so it's not a universal replacement.

Carrageenan is an extract from red seaweed used to create softer, creamier textures. It is often found in vegan dairy alternatives, puddings, and creamy desserts to act as a stabilizer and thickener.

Vegan marshmallows can be made using a combination of aquafaba (chickpea liquid) and agar-agar. The whipped aquafaba provides the airy texture, while the agar-agar sets the mixture.

If your vegan jelly didn't set, it could be due to not boiling the agar-agar mixture for long enough to activate its gelling properties, or using too little of the gelling agent relative to the liquid.

Yes, some brands sell unflavored 'Vegan Jel' powder, which is a blend of vegetable gums and other ingredients specifically formulated to replace animal-based gelatine in recipes.