Substituting Vege-gel for gelatin in cheesecake

[JRussell]

Can I substitute like-for-like vege gel for gelatin?! It’s a non-vegan cheesecake with gelatin in the recipe (add to 3tbsp water) but the shop only had vege gel. I don’t want to boil the ingredients (dairy cream cheese and yoghurt) as per a vegan cheesecake. Thanks?!

 

[chassis]

What exactly does the package of "vege gel" say? Is it pectin?

Yes pectin can be substituted for gelatin but you will not achieve the same results. Pectin or "vege gel" is not the same product as gelatin. Gelatin is gelatin, pectin is pectin.

You can also try agar powder, but again the results will not be the same as gelatin and you will need to experiment to achieve the result you are looking for.

Starch such as flour, corn starch, and taro root can also be used as thickening agents. Same comment - starch is not the same as gelatin. Nothing is the same as gelatin.

You will need to experiment to find the desirable conversion from gelatin to your gelling agent of choice, given your recipe, local ingredients and kitchen conditions.

 

[Mona]

You can substitute vege-gel for gelatin in your cheesecake, but make sure to follow the instructions on the vege-gel package for mixing and setting. Typically, you use vege-gel in a 1:1 ratio with gelatin, and it usually sets at room temperature without needing to boil the ingredients. Just mix it well into your cream cheese and yogurt, and it should work perfectly.