Lemon Jello Salad is my vegan spin on the all American classic side dish!
All American Classic
Last week I surveyed my friends on Facebook and confirmed that just about every single American family has a jello salad in their recipe repertoire, and they are all completely different. There are jello molds, whipped jellos, jello with fruit in it, and layered jello too! Why it is called a salad, I have no idea. There is nothing salad like about it. Maybe we call it a salad as a way of justifying eating dessert with dinner!
Lemon Jello Salad
The jello salad I grew up with was my mom’s Pear Salad. Her traditional version calls for cream cheese, canned pears, lime jello, and cool whip. I struggled to find a vegan lime jello that had decent ingredients, so I swapped in lemon, keeping that same bright citrus flavor, but without the artificial green color that is typically in a lime jello. I’ve also lightened it up a bit by using silken tofu in lieu of the cream cheese, and coconut whip instead of cool whip. My *all new* Lemon Jello Salad is delicious, and tweaks and changes aside, it really is just like I remember!
I’ve seen a very similar salad to this version called “Seafoam Salad” and I totally understand the name! This Lemon Jello Salad definitely has a smooth, creamy, almost foamy texture. I might compare it to something a little more elegant sounding, like a lemon mousse! Jonathan called it “that lemon jello yogurt pudding,” so there’s that too!
I hope you have a chance to try my new Lemon Jello Salad. It would make a perfect addition to your Easter spread, Mother’s Day dinner, or even just for a springy treat! When you make it, be sure to take a picture and post it to social media. Be sure to tag me so that I can see! {#frieddandelions // @frieddandelions} Oh, and leave a note in the comments describing your family’s version of the jello salad!
Lemon Jello Salad
Ingredients
- 1 can coconut cream refrigerated overnight (I like the Thai Kitchen brand)
- 1 box silken tofu (I use silken extra firm)
- one 14 ounce can pears in juice (I got 2/3 cup of juice from my can)
- 1 box vegan lemon jello (I like Bakol Jel brand)
- zest of 2 lemons
Instructions
- Carefully open the coconut cream. Scoop the hardened coconut cream out into a stand mixer, being careful not to get any of the water
- Whisk the coconut milk in your mixer with the whisk attachment, working your way up to high speed. Whip until the coconut cream is lighter and fluffy.
- Set whipped cream aside.
- In your food processor, place the tofu and pears with their juice and process until fully incorporated.
- Add the lemon zest and lemon jello powder.
- Process again until fully incorporated, stopping to scrape down the sides as needed.
- Add about 1/3 of the tofu mixture into the coconut whip and gently fold together with a rubber spatula, working gently so that you don't collapse the whipped cream.
- Add the remaining tofu mixture and fold together completely.
- Transfer to a container, cover tightly, and chill overnight.
- Serve and enjoy! I like to garnish with a few thin slices of lemon!
More Spring Dishes for you to try!
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