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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Don’t forget to pin this recipe!
I saw this photo on facebook and was super impressed with it! It’s so refreshing and light. I’ve been eating lemons all day long over here, so this recipe is right up my alley! Thanks for sharing.
Thanks Sarah! This one is really yummy—lemons are perfect for spring and summer! I’m trying to channel warm weather for us up in the PNW 🙂
Oh, I love jello salads. I grew up on them too. I recently remade my Grandmother’s Carrot Pineapple Jello Salad – and I actually ditched the gelatin all together. Totally different, but the flavors are the same. I’m not sure I’ve ever had this pear version, but maybe I just didn’t know there were pears in it. Mmmm, now I’ll have to ask my family to see if they’ve heard of this. It sounds delicious! I know my kids would love this too (so would hubby – he loves lemon!).
Ha, yes, you don’t really taste the pears! They’re a secret ingredient 🙂 I’ll have to try for your Grandmother’s version! Yum!
You’re right! It’s so random that this is called “salad.” My aunt always brought a jell-o salad to Thanksgiving. She called it Pink Fluff. It was made with cherry jell-o, canned fruit mix, Cool Whip, and cottage cheese! It sounds so nauseating now, but I remember liking it as a kid. Your lightened up vegan version of jello salad sounds delightful!
That actually sounds a little bit similar to this one, but this one is pureed. And I am pretty sure I’ve had the version with cottage cheese. I agree—it sounds like such a weird combination! Cottage cheese in general is pretty odd 🙂
I still never understood why these jello dishes are called “salad”, but whatever it is, it looks delicious! I’m so excited to try it!
I know, it’s such a funny name! But it is yummy!
I’ve never had jello salad! I’m kinda surprised, because my family ate lots weird stuff when I was growing up. This looks so light and refreshing.
Oh wow – I’m loving how few ingredients this uses, and it looks perfect for Easter lunch. My mother-in-law always makes jello salads, and I think Darrol will feel left out this year, if I don’t make a veg one for him.
This is so cool Sarah. My family never had a jello salad/mold at any family function. This looks so delicious!