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Lemon Jello Salad

Lemon Jello Salad is my vegan spin on the all American classic side dish!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Author: Sarah De la Cruz


  • 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


  • 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!