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These vegan marshmallows are light, fluffy, and delicious! This recipe will amaze you with how simple and fun it is to make. Toast these vegan marshmallows for s’mores or add a couple to your hot chocolate for a sweet vegan treat.
What Makes This Recipe So Good
- The texture of these marshmallows is spot-on! Whipped aquafaba (the liquid from a can of chickpeas) make these vegan marshmallows perfectly light and airy.
- They’re not too sweet. Most marshmallows are overwhelming sweet and loaded with sugar. This recipe contains just the right amount of sugar, allowing that delicious vanilla flavor to shine through!
- It really is so fun to make! It kind of reminds me of a science experiment, you get to watch magic happen right before your eyes. Everything in this recipe comes together in the last step, so be patient and wait to be impressed.
Key Ingredients
Aquafaba – Next time you open a can of chickpeas, make sure you save the liquid – that’s precious aquafaba! This cheap and easy ingredient acts as an egg substitute in a lot of vegan recipes.
Cream of Tartar – This is extremely helpful in whipping your aquafaba. You can definitely still whip the aquafaba without the cream of tartar, but it helps the process go SO much faster. I highly recommend you pick up a small bottle of cream of tartar next time you’re at the store!
Agar Agar Powder – A vegan gelatin substitute, agar agar is the most important ingredient in this recipe. It helps to both thicken and set these vegan marshmallows.
Chef’s Tips
- Liberally, and I mean liberally dust your marshmallow pan with a mixture of powdered sugar and cornstarch. The vegan marshmallow mixture is incredibly sticky, and this is how you’ll prevent it from sticking to your pan. If you think you’re using too much powdered sugar and cornstarch – rest assured, you’re not.
- Whip your aquafaba to stiff peaks before adding in the hot sugar mixture. To test whether or not you’ve achieved stiff peaks, remove the whisk from your mixer and turn it upright. If the aquafaba forms a peak that doesn’t flop over, then you know you’re done mixing.
- Move quickly when transferring the vegan marshmallow mixture to your baking dish. As soon as you stop whisking, the mixture will start to seize up. This is both good and bad – it means your recipe is working, but you also want to make sure it makes it into the dish to set completely.
Other Vegan Recipes You’ll Love
- Vegan Red Velvet Cupcakes
- Vegan Pumpkin Pie
- The BEST Vegan Chocolate Chip Cookies
- Vegan Cream Cheese
- Vegan Crème Brûlée
Vegan Marshmallows
Equipment
- Hand mixer or stand mixer
- Small saucepan
- 8×8 baking dish
Ingredients
- ½ cup powdered sugar
- ½ cup corn starch
- ½ cup aquafaba see Notes
- ¼ teaspoon cream of tartar
- 1 tablespoon agar agar powder see Notes
- 1 cup water
- 1 ¼ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine the powdered sugar and corn starch in a bowl. Line a 8×8 baking dish with parchment paper and dust the inside with half of the corn starch and powdered sugar mixture, set aside.
- Using either a stand mixer or hand mixer, whip the aquafaba and cream of tartar for 3-5 minutes in a heat-proof bowl until it forms stiff peaks.
- Add the agar agar powder and water to a sauce pan over high heat, bring it to a boil and whisk while it boils for 3 minutes.
- Add in the sugar and whisk everything to combine, then leave to boil untouched for 7 minutes. Turn off heat and add in the vanilla extract and salt.
- Turn your mixer on low and carefully add the hot syrup mixture into the aquafaba while whisking, then beat on high for 8 minutes.
- Pour the marshmallow mixture into your prepared dish and dust with remaining half of the powdered sugar and corn starch mixture. Let it sit at room temperature for 2-3 hours or until set, remove from the dish and cut into 16 squares.
- Aquafaba: This is the liquid from a can of chickpeas, also known as chickpea brine.
- Agar Agar Powder: Be sure to use agar agar powder, and not agar agar flakes in this recipe.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Have you ever used the marshmallows in for vegan fudge? Would they work? I have always made the fudge recipe on that Kraft marshmallow crème jar but am currently vegan and would love to veganize that recipe.
We haven’t tried that, no, but it sounds delicious! If you try it, please let us know how it turns out!
Thank you for sharing your recipe ! I can’t wait to make these Vegan marshmallow treats! Quick question, Could I use Coconut Sugar instead of regular refined sugar ? I realize that it will darken the marshmallows, and I am ok with that . Also curious if Organic Cane Sugar would be ok to use? (If both are ok to use , I will try both ) Thanks again for sharing your awesome Vegan Marshmallow recipe & TIA for answering my question on the 2 Sugars 🙂
Both should work!
Hi Sam, I was wondering how long can we keep it in the fridge and can it be frozen? Thanks a lot!
These can be stored for a few days at room temperature or in the fridge, and they should freeze well!