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vegan marshmallows

Vegan Marshmallow Recipe

Print Recipe
A plant-based version of everyone's favorite hot chocolate topping!
Course Dessert
Cuisine American
Keyword easy vegan dessert, homemade marshmallow, plant-based marshmallow, vegan marshmallow, vegan marshmallow recipe, vegan sweets
Prep Time 20 minutes
Setting time 2 hours
Servings 16
Calories 60.6
Author carleigh

Equipment

  • 8x8 inch baking pan
  • mixing bowl
  • Hand mixer or stand mixer
  • Small saucepan
  • Whisk
  • Silicone spatula

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

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.

Nutrition

Calories: 60.6kcal | Carbohydrates: 15.2g | Protein: 0.02g | Fat: 0.02g | Polyunsaturated Fat: 0.001g | Sodium: 1.9mg | Potassium: 49.9mg | Fiber: 0.02g | Sugar: 14.1g | Calcium: 13.3mg | Iron: 0.1mg