How to Replace Gelatin in Recipes (Vegan & Traditional Alternatives)

Gelatin is a key ingredient in many recipes, from jellies and gummy candies to marshmallows and mousse. But what if you're following a vegan or vegetarian diet, or simply ran out of gelatin? Don't worry—there are plenty of substitutes that work just as well for both traditional and plant-based recipes.

Whether you need a vegan option or just a quick swap, here’s a guide to the best gelatin alternatives for all your baking and cooking needs.

Why Is Gelatin Used in Recipes?

Gelatin is a natural gelling agent made from animal collagen, primarily used to give texture and structure to recipes. It’s most commonly found in:

• Desserts (like jellies, gummies, and puddings)
• Marshmallows and marshmallow-based treats
• Soups, sauces, and broths (as a thickener)

For a perfect gelatin substitute, it’s important to match its gelling, thickening, or stabilizing properties, depending on the recipe.

Best Gelatin Substitutes for Vegan & Vegetarian Recipes

1. Agar-Agar (Vegan)

✔ Best for: Jellies, gummies, puddings, custards
✔ Why it works: Derived from seaweed, agar-agar has strong gelling properties and is the most common vegan substitute for gelatin. It sets quickly and can withstand higher temperatures.
✔ Substitution: Use 1 teaspoon agar-agar powder for every 1 tablespoon of gelatin.

🔹 Pro Tip: Dissolve agar-agar in boiling water or liquid before adding to your recipe to ensure it sets properly.

2. Carrageenan (Vegan)

✔ Best for: Puddings, vegan cheese, creamy desserts
✔ Why it works: Extracted from red algae, carrageenan creates a creamy, gel-like texture similar to gelatin. It's available in two forms: kappa for firm gels and iota for softer, more flexible textures.
✔ Substitution: Use ½ teaspoon carrageenan for every 1 tablespoon of gelatin (for firm textures).

🔹 Pro Tip: It’s best to use carrageenan in recipes that benefit from a smooth, creamy consistency, such as dairy-free puddings and fillings.

3. Pectin (Vegan)

✔ Best for: Fruit-based jellies, jams, gummies
✔ Why it works: Pectin is naturally found in fruit and is often used to thicken jams and jellies. It’s perfect for vegan-friendly versions of fruit-based gelatin desserts.
✔ Substitution: Use ¾ cup pectin for every 1 tablespoon of gelatin.

🔹 Pro Tip: Pectin works best when combined with sugar and acid (like lemon juice) to activate its gelling properties.

Best Gelatin Substitutes for Traditional (Non-Vegan) Recipes

4. Agar-Agar (Traditional)

✔ Best for: Jellies, custards, marshmallows
✔ Why it works: While often used in vegan recipes, agar-agar also works for traditional gelatin-based recipes. It has similar gelling power and can withstand higher temperatures without melting.
✔ Substitution: Use 1 teaspoon agar-agar for every 1 tablespoon of gelatin.

🔹 Pro Tip: If making marshmallows or other delicate textures, try mixing agar-agar with a small amount of cornstarch to help achieve the right consistency.

5. Gelatin Sheets (Traditional)

✔ Best for: Cakes, mousses, custards
✔ Why it works: Gelatin sheets (or leaves) are a convenient and easy-to-use alternative to powdered gelatin. They dissolve quickly and provide consistent results.
✔ Substitution: For 1 tablespoon of powdered gelatin, use 3 sheets of gelatin.

🔹 Pro Tip: Soak the sheets in cold water for about 5 minutes before dissolving in warm liquid to get the best results.

6. Egg Whites (Traditional)

✔ Best for: Meringues, soufflés, mousse
✔ Why it works: Egg whites can act as a gelling agent in some recipes, especially for making airy, fluffy textures. They help stabilize and provide structure in mousse or soufflé bases.
✔ Substitution: Use 2-3 egg whites for every tablespoon of gelatin (depending on the recipe).

🔹 Pro Tip: Be sure to whip the egg whites to stiff peaks for the best texture.

Which Gelatin Substitute Works Best?

• Jellies & Gummies: Agar-agar, Pectin, Carrageenan
• Puddings & Custards: Agar-agar, Carrageenan
• Marshmallows & Meringues: Agar-agar, Egg whites
• Vegan Desserts & Cheese: Carrageenan, Pectin, Agar-agar

Final Thoughts

Gelatin may be a classic gelling agent, but there are plenty of substitutes to help you recreate your favorite recipes—whether you're vegan, vegetarian, or just out of gelatin. From agar-agar and pectin to egg whites and gelatin sheets, these alternatives ensure you can achieve the perfect texture and flavor in everything from marshmallows to creamy puddings.