Substitute for Gelatin

What it does in a recipe: Animal-protein gelling agent: jellies, mousses, gummy textures.

1 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Agar-agar powder

per 1 Tbsp (1 packet) gelatin

US1 tsp agar powder, simmered 2 min to activate (sets firmer at room temp)

Metric2 g

Specialty⚠ Not for bakingVeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Safety: Agar must be boiled to activate, and textures are firmer and more brittle. For soft set desserts use 3/4 tsp per Tbsp gelatin.

Agar is a seaweed polysaccharide — it must boil to activate.

What changes: Firmer, more brittle set; doesn't melt warm

Best for: Vegan gelling

Related swaps

Agar-agar powder instead of Gelatin

Common questions

What can I use instead of Gelatin?: Agar-agar powder: 1 tsp agar powder, simmered 2 min to activate (sets firmer at room temp).
What is the exact ratio to substitute Gelatin?: Agar-agar powder (per 1 Tbsp (1 packet) gelatin) — US: 1 tsp agar powder, simmered 2 min to activate (sets firmer at room temp). Metric: 2 g.
What changes when you substitute Gelatin?: Firmer, more brittle set; doesn't melt warm.

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Italian sausage

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Pine nuts