Out of Agar agar, one case
What is a substitute for agar agar
7 options, ranked, with the exact amount
Use Gelatin
Same amount as the agar agar
The best substitutes for agar agar are gelatin (1:1), pectin (1:1), carrageenan (1:1), or cornstarch (2:1). Choose based on your dietary needs: gelatin for non-vegan recipes, pectin for fruit-based recipes, carrageenan for vegan recipes, and cornstarch for general thickening.
- Best for —
- desserts
One casethe full agar agar card
Every option, one card
Ranked| # | Substitute | Instead of agar agar |
|---|---|---|
| 1 | Gelatindesserts | Same amount |
| 2 | Pectinjams | Same amount |
| 3 | Carrageenandairy products | Same amount |
| 4 | Kappa carrageenanvegan cheese | Same amount |
| 5 | Cornstarchsauces | 2 × the amount |
| 6 | Arrowroot powdersauces | 2 × the amount |
| 7 | Xanthan gumsauces | ¼ × the amount |
Gelatin
neutral taste · firm gel
Animal-based gelling agent with identical properties to agar agar
- Best for
- desserts, jellies, panna cotta, mousses, cheesecakes
Not suitable for vegans, but provides identical gelling properties.
Pectin
neutral taste · soft to firm gel
Plant-based gelling agent derived from fruits
- Best for
- jams, jellies, fruit desserts, vegan recipes
Works best with acidic ingredients and sugar.
Carrageenan
neutral taste · firm gel
Seaweed-derived gelling agent with similar properties to agar agar
- Best for
- dairy products, vegan cheese, desserts, sauces
Excellent vegan alternative with similar gelling properties.
Kappa carrageenan
neutral taste · very firm gel
Strong gelling carrageenan for firm, sliceable textures
- Best for
- vegan cheese, firm desserts, sliceable gels, dairy alternatives
Creates very firm, sliceable gels similar to agar agar.
Cornstarch
neutral taste · thick but not gelled
Starch-based thickener that provides some gelling properties
- Best for
- sauces, puddings, pie fillings, thickening
Provides thickening but not true gelling like agar agar.
Arrowroot powder
neutral taste · thick but not gelled
Starch-based thickener with similar properties to cornstarch
- Best for
- sauces, puddings, gluten-free baking, thickening
Good for thickening but doesn't provide the same gelling strength.
Xanthan gum
neutral taste · thick and smooth
Fermentation-derived thickener and stabilizer
- Best for
- sauces, gluten-free baking, vegan cheese, smoothies
Use sparingly as it's very potent, provides thickening but not gelling.
How it behaves in this recipe
Agar agar is a versatile gelling agent that can be replaced with various substitutes depending on dietary needs and recipe requirements. The choice of substitute depends on whether you need true gelling (gelatin, pectin, carrageenan) or just thickening (cornstarch, arrowroot).
Tips for substituting agar agar
10 tips- For non-vegan recipes, gelatin is the most direct substitute for agar agar
- For vegan recipes, use pectin, carrageenan, or kappa carrageenan
- For fruit-based recipes, pectin works especially well
- For vegan cheese making, kappa carrageenan is the best choice
- For general thickening, cornstarch or arrowroot powder work well
- Agar agar needs to be boiled for 1-2 minutes to activate
- Gelatin needs to be dissolved in warm liquid and refrigerated to set
- Pectin works best with acidic ingredients and sugar
- Carrageenan needs to be heated to around 80°C to activate
- All substitutes are flavorless and won't affect the taste of your dishes
Notes on agar agar
- For non-vegan recipes, gelatin is the most direct substitute
- For vegan recipes, pectin or carrageenan work well
- For fruit-based recipes, pectin is often the best choice
- For vegan cheese making, kappa carrageenan is ideal
- For general thickening, cornstarch or arrowroot powder work well
Questions
5 questionsWhat can I use instead of agar agar?
The best substitutes for agar agar are gelatin (for non-vegan recipes), pectin (for fruit-based recipes), carrageenan (for vegan recipes), or cornstarch (for general thickening). Choose based on your dietary needs and recipe requirements.
Is gelatin a good substitute for agar agar?
Yes, gelatin is an excellent substitute for agar agar in non-vegan recipes. It provides identical gelling properties and can be used in a 1:1 ratio. However, gelatin is not suitable for vegans as it's made from animal collagen.
What's the best vegan substitute for agar agar?
The best vegan substitutes for agar agar are pectin (for fruit-based recipes), carrageenan (for general gelling), or kappa carrageenan (for firm, sliceable textures). Pectin works especially well with acidic ingredients and sugar.
Can I use cornstarch instead of agar agar?
Cornstarch can provide some thickening but cannot create firm gels like agar agar. It's better for sauces and puddings rather than jellies and desserts. For true gelling, use gelatin, pectin, or carrageenan instead.
Why is agar agar so popular in vegan cooking?
Agar agar is popular in vegan cooking because it's plant-based, creates firm gels, and is very versatile. It can replace gelatin in most recipes and works well in desserts, vegan cheese, and other applications that need gelling properties.