I promise you’ll fall in love with these sweet vegan marshmallows! They are super soft, fluffy, and satisfying, and only require 8 ingredients.
I’ve always been in love with vegan marshmallows. Since I’m from Spain, I would eat them plain as a treat, but when I discovered that you can actually eat them with a cup of vegan hot chocolate or roast them over a campfire… A whole new world opened for me!
This vegan marshmallow recipe is quite easy to prepare and it only requires 8 ingredients. The best part is that it doesn’t contain artificial additives and preservatives, so I want you to know everything about how to make vegan marshmallows!
Vegan marshmallow recipe – Short video
How to make vegan marshmallows – Step by step
- Mix the powdered sugar and the cornstarch in a bowl until well combined (photo 1). Set aside
- Line an 8×8 inch or 20×20 cm baking pan with parchment paper and dust the bottom of the pan with 1/4 cup (30 g) of the powdered sugar and cornstarch mixture (photo 2). Set aside.
- Drain the liquid from one can of chickpeas into an electric mixer bowl (photo 3) and set the chickpeas aside to make any recipe that calls for chickpeas.
- To whip the aquafaba, add the cream of tartar and the vanilla extract to the electric mixer bowl (photo 4) and beat on high speed until the mixture is fluffy and stiff peaks form (photo 5). Set aside.
- Add the water and the agar powder to a saucepan and stir until well combined (photo 6).
- Bring to a boil (photo 7), stirring frequently.
- Allow it to boil for 2 minutes, stirring occasionally (photo 8).
- Add the sugar (photo 9), stir until well combined, and boil for 2 more minutes (photo 10), stirring occasionally.
- Turn your mixer down to low, and slowly pour the sugar and agar mixture into the aquafaba (photo 11) to create a marshmallow fluff.
- Quickly transfer the marshmallow fluff to your prepared baking pan (photo 12), smooth the surface (photo 13), and dust the top of the vegan marshmallows with 1/4 cup (30 g) of the powdered sugar and cornstarch mixture (photo 14).
- Let it cool at room temperature for about 2 hours.
- Cut into squares (photo 15), and roll all sides on the remaining powdered sugar and cornstarch mixture (½ cup or 60 g) (photo 16).
- Preheat the oven to 150°F or 65°C. Once the oven reaches that temperature, turn it off, transfer your vegan marshmallow cubes to a lined baking sheet, and let them dry in the warm oven for 1 hour.
- Enjoy your vegan marshmallows immediately.
Vegan marshmallows ingredients and tips
- Aquafaba: I’ve only used the liquid that comes with canned chickpeas, not the liquid from cooking chickpeas myself, so I don’t know if homemade aquafaba will work for this vegan marshmallow recipe.
- Cream of tartar: you could omit this ingredient, but it will take much longer to get the texture we’re looking for. It can be replaced with some lemon juice, but I’ve never tried it myself and I don’t know if it could change the flavor of the vegan marshmallows. However, this is one of the ingredients that will help you prepare your gelatin-free marshmallows.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but this vegan marshmallow recipe will also work with a store-bought version.
- Water.
- Agar powder: I’ve only tried making vegan marshmallows with agar powder, not with agar flakes, so I’m not sure they are also a good choice, sorry! But please let me know in the comments if it works for you.
- Granulated sugar: feel free to use other types of sugar, like brown sugar, coconut sugar, or cane sugar.
- Feel free to serve them with vegan hot chocolate, white hot chocolate and even with a cup of matcha latte and turmeric latte.
- On the other had, you could also have them with a glass of rice milk, almond milk, or soy milk.
What is aquafaba?
If you’re wondering what is aquafaba, it is actually the liquid that you can find in almost any can of legumes, especially chickpeas.
Its slimy texture is similar to egg whites and it’s completely cholesterol-free! In fact, it is the key ingredient of these vegan marshmallows.
What are vegan marshmallows made of?
There are lots of different versions of this recipe, but I personally believe this vegan marshmallow recipe is the best one. As you can see, these vegan marshmallows only contain 8 common ingredients, such as aquafaba, cream of tartar, and agar powder, so they are healthier than the store-bought ones!
Are these gelatin-free marshmallows?
Yes, these are 100% gelatin-free marshmallows! Gelatin isn’t a plant-based ingredient, so I replaced it with agar powder, which is a vegetable gelatin substitute. I promise you won’t be able to tell that you’re not using gelatin!
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Vegan Marshmallows
- Prep: 15 mins
- Cook: 1 hour 5 mins
- Total: 1 hour 20 mins
- 16 1x
- How to, Snack
- American
- Vegan
Servings 16 1x
Scale
Tap or hover over number to scale servings
I promise you’ll fall in love with these sweet vegan marshmallows! They are super soft, fluffy, and satisfying, and only require 8 ingredients.
Ingredients
- ½ cup powdered sugar (60 g)
- ½ cup cornstarch (60 g)
- ½ cup aquafaba (120 ml), the liquid from one can of chickpeas
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- ½ cup water (120 ml)
- 2 tsp agar powder
- 1 cup granulated sugar (200 g)
Instructions
- Mix the powdered sugar and the cornstarch in a bowl until well combined. Set aside
- Line an 8×8 inch or 20×20 cm baking pan or baking dish with parchment paper and dust the bottom of the pan/dish with 1/4 cup (30 g) of the powdered sugar and cornstarch mixture and. Set aside.
- Drain the liquid from one can of chickpeas into an electric mixer bowl and set the chickpeas aside to make any recipe that calls for chickpeas. You should have 1/2 cup of aquafaba (120 ml), but a little more or less of it is okay.
- To make the aquafaba, add the cream of tartar and the vanilla extract to the electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form (my mixture is ready in about 3-5 minutes and I usually use a Kitchenaid mixer). You could also use a regular large bowl and a hand mixer. Set aside.
- Add the water and the agar powder to a saucepan and stir until well combined.
- Bring to a boil, stirring frequently.
- Allow it to boil for 2 minutes, stirring occasionally.
- Add the sugar, stir until well combined, and boil for 2 more minutes, stirring occasionally.
- Turn your mixer down to low, and slowly pour the sugar and agar mixture into the aquafaba to create a marshmallow fluff.
- Quickly transfer the marshmallow fluff to your prepared baking pan or baking dish, smooth the surface, and dust the top of the vegan marshmallows with 1/4 cup (30 g) of the powdered sugar and cornstarch mixture.
- Let cool at room temperature for about 2 hours or until set.
- Cut the vegan marshmallows into squares and roll all sides on the remaining powdered sugar and cornstarch mixture (½ cup or 60 g).
- Preheat the oven to 150°F or 65°C. Once the oven reaches that temperature, turn it off, transfer your vegan marshmallow cubes to a lined baking sheet, and let them dry in the warm oven for an hour. If you don’t want to use the oven, you could also let the vegan marshmallows onto a lined baking sheet at room temperature for 12-24 hours.
- Enjoy your vegan marshmallows immediately with a cup of vegan hot chocolate, white hot chocolate, matcha latte, and turmeric latte, or even with a glass of rice milk, almond milk, or soy milk.
- Keep the leftovers in an airtight container at room temperature for up to 1 week.
Notes
- What is aquafaba? If you’re wondering what is aquafaba, it is actually the liquid that you can find in almost any can of legumes, especially chickpeas. Its slimy texture is similar to egg whites and it is completely cholesterol-free! In fact, it’s the key ingredient of these vegan marshmallows.
- What are vegan marshmallows made of? There are lots of different versions of this recipe, but I personally believe this vegan marshmallow recipe is the best one. As you can see, these vegan marshmallows only contain 8 common ingredients, such as aquafaba, cream of tartar, and agar powder, so they are healthier than the store-bought ones!
- Are these gelatin-free marshmallows? Yes, these are 100% gelatin-free marshmallows! Gelatin isn’t a plant-based ingredient, so I replaced it with agar powder, which is a vegetable gelatin substitute.
- I really suggest you use chickpea aquafaba instead of the ones that come from other legumes, as this recipe will work best with it.
- You can omit the cream of tartar if you can’t find it, but it will take much longer to get the proper texture. It can be replaced with some lemon juice, but I’ve never tried it myself and I don’t know if it could change the flavor of the vegan marshmallows.
- I’ve only tried this vegan marshmallow recipe with agar powder, not with agar flakes, so I’m not sure they are also a good choice, sorry! But please let me know in the comments if it works for you.
- Any type of sugar will do.
- Preparation time doesn’t include the time you have to let the vegan marshmallows cool until set.
Nutrition
- Serving Size: 1/16 of the recipe
- Calories: 76
- Sugar: 16.3 g
- Sodium: 1 mg
- Carbohydrates: 19.8 g
- Fiber: 0.1 g
Hi, I’m planning to make some vegan rice crispy treats, and I was wondering if you think these marshmallows would melt enough to do that?
The thank you for the recipe 😊
Hi Dori! I haven’t tried it myself so I’m not sure about that, sorry!
Will be making these for the holidays as gifts, can they be frozen?
Enjoy your recipes.
Thank you.
Hi! I haven’t tried to freeze them, sorry!
Will be making this soon Thanks for this recipe as vegan marshmallows are difficult to find in Singapore perfect for my after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Hope you like our vegan marshmallows 🙂