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
- 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!