Vegan Marshmallow Recipe
This vegan marshmallow recipe is for everyone who’s been missing out on this popular hot chocolate topping and s’mores ingredient!
For the longest time, I thought that going plant-based meant I could never have marshmallows again. That is, until I found some vegan marshmallows at the store and realized… wait, I can make this at home!
This vegan marshmallow recipe uses one of my favorite ingredients to replicate the culinary function of eggs: chickpea water, also known as aquafaba. Instead of gelatin, we are going to use agar agar, a plant-based thickening agent derived from algae.
Why You’ll Love This Recipe
- Even if you live in a place where vegan marshmallows are readily available at the store, they can still be pretty expensive. This vegan marshmallow recipe allows you to make them at home using commonly available and affordable ingredients!
- Technically, this is a scrappy cooking recipe! Aquafaba is often discarded as a byproduct of cooked chickpeas, but it is a very useful ingredient in plant-based cooking.
- Unbelievably, this recipe is not that difficult! The prep takes less than half an hour. All that’s left to do after that is let the mixture set.
- You won’t believe these marshmallows are plant-based! They taste just like the non-vegan version.
How to Make This Recipe
As the very first step of your prep, you’ll need to dust an 8×8-inch pan with icing sugar. Set it aside while you prepare the marshmallow mixture.
The next step into add aquafaba, cream of tartar and vanilla extract to a mixing bowl. Using a hand mixer or stand mixer, whip the mixture until you have stiff peaks. It takes approximately 10 minutes. The role of the cream of tartar is to stabilize aquafaba and help it maintain its shape.
Place the bowl in the fridge (or another cool place) while you prepare the agar agar syrup mix.
Combine water and agar agar in a small saucepan. Bring the contents to a low boil, stirring constantly. Next, add the sugar and maple syrup, and lower the heat to medium. Allow the mixture to cook for another couple of minutes until everything is fully integrated and heated up.
Set the aquafaba meringue on the counter and start whisking it again with the hand mixer. Slowly pour in the agar agar “syrup”. Take your time and make sure it is evenly incorporated. The marshmallow mix will turn slightly shiny.
Use a silicone spatula to transfer the marshmallow mix into the baking pan you dusted earlier. Allow it to set in a cool place for 1-2 hours before you slice into squares.
Hack It!
- Store in an air tight container at room temperature for up to 2 weeks.
- There are many great uses for this vegan marshmallow recipe! You can toast them over a campfire, enjoy them with hot chocolate, or eat them as a sweet snack.
- If you prefer pink marshmallows, you can add a drop of red food colouring into the mix. Alternatively, use the natural pigment of beetroot powder to give your marshmallows a pink hue!
- The shape of your marshmallows is up to you! You can have thick, chunky pieces or smaller squares. To stop them from sticking to each other, you can toss them with more icing sugar.
Other Recipes You’ll Love
- Mango Fruit Leather
- Hot Chocolate Granola
- Sweet Potato Hot Chocolate
- Vegan Meringue Cookies
- Aquafaba Chocolate Pudding
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The Recipe: Vegan Marshmallow Recipe
Ingredients
- ½ cup aquafaba, up to 3/4 cup, from one can of chickpeas
- ¾ tsp cream of tartar
- 1 tsp vanilla extract
- ⅔ cup water
- 1 tbsp agar agar powder
- ½ cup sugar
- ½ cup maple syrup
- ¼ cup powdered sugar
- 3 tbsp cornstarch
Equipment
- 8×8 inch baking pan
- Hand mixer or stand mixer
- Small saucepan
- Silicone spatula
Instructions
- In an 8 by 8 pan, dust with icing sugar and cornstarch. Set aside.
- In a mixing bowl, add the aquafaba, cream of tartar and vanilla extract. Using a hand mixer or stand mixer, combine until stiff peaks are formed, approximately 10 minutes. Set aside in a cool place while you prepare the agar agar syrup mix.
- In a saucepan, add the water and agar agar and bring to a boil, stirring constantly. Add the sugar and maple syrup, and lower the heat to medium. Allow to cook for another couple of minutes until everything is combined and warmed.
- Begin stirring the aquafaba meringue again with the hand mixer, and slowly pour in the sugar, agar agar “syrup”. Make sure it is well incorporated. The mixture will be slightly shiny.
- Pour the marshmallow mix into the dusted baking pan, and set in a cool place for 2 hours. Slice into marshmallow shapes and dust with more icing sugar as desired. Store in an air tight container on the counter for up to 2 weeks.
