I promise you'll fall in love with these sweet vegan marshmallows! They are 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 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!
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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 ¼ 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. You can also use a regular large bowl and a hand mixer.
- 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 ¼ 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 with a knife (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, or even with a cup of matcha latte and turmeric latte.
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!
Looking for more how-to vegan recipes?
Did you make this vegan marshmallow recipe?
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Vegan Marshmallows
I promise you'll fall in love with these sweet vegan marshmallows! They are soft, fluffy, and satisfying, and only require 8 ingredients.
Servings:
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Ingredients
- ½ cup powdered sugar
- ½ cup cornstarch
- ½ cup aquafaba, the liquid from one can of chickpeas
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ cup water
- 2 teaspoon agar powder
- 1 cup granulated sugar
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 ¼ 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 ½ 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 ¼ 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 immediately or 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: 1serving | Calories: 76kcal | Carbohydrates: 19.8g | Sodium: 1mg | Fiber: 0.1g | Sugar: 16.3g
Tried this recipe?Leave a comment below and let me know how it was!
Kk says
Question- after cutting into mine, they appear to have a sugar/ gelatin crust like a lemon bar. What happened?
Iosune Robles says
Hi Kk. That crusty layer can sometimes happen if the agar and sugar mixture was a bit overcooked or not fully incorporated into the aquafaba. Also, if they weren't fully dried or were exposed to too much humidity while setting, that can affect the texture too. Make sure to whip the aquafaba until you get stiff peaks, and try to pour the agar mixture in slowly while mixing to get a smoother blend. Let me know if you give it another try!
Ariana says
Hi, thank you for the recipe. Overall, very easy to follow.
I'm having difficulty preventing the agar agar from forming little hard granules when cooking. Do you have any advice?
Ariana says
I also can't get the marshmallows to dry out. The icing sugar and corn starch ends up turning soggy, and the marshmallows themselves are more like marshmallow fluff??
Iosune says
I'm sorry to hear that you're experiencing difficulties with drying out the marshmallows. Achieving the right texture can be a bit tricky, but here are a few suggestions that might help:
1. Use the right amount of powdered sugar and cornstarch: When coating the marshmallows, make sure to use a generous amount of powdered sugar and cornstarch mixture. This helps absorb excess moisture and prevents them from becoming too sticky.
2. Allow for proper drying time: After coating the marshmallows, let them sit at room temperature for an extended period to dry out. This can take anywhere from a few hours to overnight. Ensure they are spread out in a single layer to allow air circulation.
3. Adjust the recipe consistency: If your marshmallows are turning out more like marshmallow fluff, it could be due to the consistency of the mixture. Try reducing the amount of liquid (such as water or syrup) in the recipe to make it thicker. This can help the marshmallows set better and have a firmer texture.
Don't hesitate to reach out if you have any further questions or need additional guidance!
Ariana says
I managed to solve the problem by adding 3x the water, and just slowly bringing the temperature up from very low and not really boiling it. I added 1/4 cup corn syrup with the sugar, and brought the temperature up slowly again until the sugar mix eventually reached soft ball stage. It took quite awhile to evaporate all the water, and the result was a bit rubbery, so maybe I used too much agar.
I skipped the icing sugar, because I didn't trust it not to get soggy again.
Thanks again for the simple recipe!
Iosune says
Hi Ariana! Thanks a lot for all the info 🙂
Iosune says
Hi Ariana! Thank you for trying out the recipe. I'm glad you found it easy to follow!
Regarding the agar agar forming little hard granules, it can sometimes be a bit tricky to work with. Here are a few tips that might help:
1. Dissolve agar agar properly: Make sure to fully dissolve the agar agar powder or flakes in the liquid before heating. You can try stirring it well or whisking it to ensure it's evenly distributed.
2. Gradual heating: When cooking the mixture, try to heat it gradually over medium heat while stirring continuously. Avoid high heat, as it can cause the agar agar to clump and form granules.
3. Strain the mixture: After cooking, if you notice any small granules or lumps, you can strain the mixture through a fine-mesh sieve to remove them. This can help achieve a smoother texture.
4. Proper setting: Allow the mixture to cool and set properly, either at room temperature or by refrigerating it. This can also help improve the texture and minimize the chances of granules forming.
I hope these tips help you achieve better results with your agar agar preparation. Don't hesitate to reach out if you have any further questions or need more assistance!
Hollie says
Just made these sugar free and they turned out great! I used half Allulose half monk fruit instead of the granulated sugar. I just wish they were a little firmer but I might have dried them out for too long? I’m going to try them before I leave them out to dry to see if the texture is better. But this will be for sure my go to vegan marshmallow recipe. So easy. Thank you!!
Iosune says
Hi Hollie! Sounds great 🙂 Maybe it wasn't firmer enough because you didn't follow the recipe to a T. You could try to bake them longer, though.
Michelle says
Hi! I'm a huge fan of aquafaba, so when I saw this recipe I knew I had to try it. It works terrific and brings me memories from my childhood 🙂
Adriana @ Simple Vegan Blog says
Thank you so much Michelle!
joe says
Yes AF can be mad at home and it works. I've done it myself. Simply soak CP overnight. Drain and rinse. In a heat proof container toss in the CP and add water to about 4cm or so above the CP level. Boil on medium heat until the CP are soft. Cool without draining. When cool drain reserving the water. It should be similar to egg white. If not boil it agan until it reaches the necessary consistency. It can be frozen to be used when needed.
Iosune says
Hi Joe! Thanks a lot for your comment. Have a nice day!
Tas says
Hey waiting to try this recipe , however could you tell me the exact temperature to boil sugar syrup at?
Iosune Robles says
Hi Tas! I recommend you boil it at medium heat 🙂
Dori says
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 😊
Iosune Robles says
Hi Dori! I haven't tried it myself so I'm not sure about that, sorry!
Jo says
Will be making these for the holidays as gifts, can they be frozen?
Enjoy your recipes.
Thank you.
Iosune Robles says
Hi! I haven't tried to freeze them, sorry!
Ramya says
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
Iosune Robles says
Hope you like our vegan marshmallows 🙂