Lemon Jello Salad
Lemon Jello Salad is my vegan spin on the all American classic side dish!
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!