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 Vegan Marshmallows 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 for Vegan Marshmallows
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.
- 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
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- Hand mixer or stand mixer
- Small saucepan
- 8×8 baking dish
- 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
- 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.
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Hi! I’m Sam, a travel, food and fitness enthusiast from the New York metro area. I love creating new and inventive recipes, and my favorite part is sharing them with others. My love of food goes all the way back to my early childhood, I grew up cooking alongside my mom and Nonna – the two best cooks I know! When I’m not in the kitchen, I’m either planning my next vacation, spending time outdoors (preferably on a beach), or bingeing Netflix’s latest docu-series. My passion for eating and living well led me to create the blog and Instagram account, Sam Does Her Best, where I health-ify my favorite comfort foods. I’m a big believer that good-for-you food can still be exploding with flavor and (most importantly) easy to make. I’m thrilled to be here at 40 Aprons doing what I do best – creating, photographing, and sharing delicious recipes with you all!