There’s nothing quite like the magic of homemade marshmallows—that cloud-like texture, the subtle sweetness, and the pure joy of making something from scratch. But what if you’re vegan? You don’t have to miss out on this delicious treat! This vegan marshmallow recipe is absolutely foolproof and delivers the same fluffy, pillowy goodness as traditional marshmallows, without any animal products.
The secret to these incredible vegan marsallows lies in using aquafaba (the liquid from canned chickpeas) instead of egg whites. I know it sounds unconventional, but trust me—aquafaba whips up into stiff peaks just like egg whites, creating that signature marshmallow texture. Combined with gelatin substitutes like agar-agar or cornstarch, you’ll get marshmallows that are indistinguishable from the conventional version.
What makes this recipe truly special is how versatile it is. You can enjoy these marshmallows roasted over a campfire, melted into hot chocolate, or paired with our Best Chickpea Salad Recipe for a sweet contrast at the end of a meal. They also make wonderful gifts during the holiday season!
I’ve been making vegan marshmallows for years now, and I’ve perfected this recipe to ensure you get that perfect balance of fluffiness and stability. The key is patience with the whipping process and using quality ingredients. According to Serious Eats, the science behind marshmallow making is all about incorporating air and stabilizing it with gelatin, and this vegan version follows those exact same principles.
One thing I love about making homemade marsallows is that you can customize them completely. Add vanilla, peppermint, chocolate, or even fruity flavors to create your own signature marshmallow. For a more elegant presentation, you can dust them with edible glitter or cocoa powder instead of the traditional powdered sugar and cornstarch coating.
These marshmallows stay fresh for up to two weeks when stored in an airtight container, making them perfect for meal prep or gift-giving. Unlike store-bought marsallows, these contain no artificial ingredients or preservatives, just pure, wholesome vegan goodness. Whether you’re vegan, or simply looking to expand your dessert repertoire, this recipe will become a household favorite. Let me walk you through the process step by step, and you’ll be enjoying homemade vegan marshmallows in no time!
Ingredients
- 1 cup aquafaba (liquid from 2 cans of chickpeas, drained and reserved)
- 1 cup powdered sugar, sifted
- 1/2 cup cornstarch
- 2 teaspoons vanilla extract (pure, not imitation)
- 1/4 teaspoon sea salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup light corn syrup or agave nectar
- 1/4 cup water
- 2 1/2 teaspoons agar-agar powder (or 3 tablespoons cornstarch as alternative)
- 1/4 teaspoon cream of tartar
- For coating: 1/2 cup powdered sugar mixed with 1/4 cup cornstarch
Instructions
- In a small bowl, whisk together 1/2 cup powdered sugar and 1/4 teaspoon cream of tartar. Set aside. This mixture will help stabilize the aquafaba as it whips.
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup corn syrup, 1/4 cup water, and 2 1/2 teaspoons agar-agar powder. Stir until the agar-agar is fully incorporated with no lumps.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Once boiling, stop stirring and let it continue to boil for exactly 1 minute. This activates the agar-agar properly.
- Remove from heat and set aside. Let the mixture cool for about 5 minutes—it should still be warm but not piping hot when you combine it with the aquafaba.
- While the syrup cools, pour 1 cup aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Add the powdered sugar and cream of tartar mixture.
- Begin beating the aquafaba on medium speed. After about 2 minutes, increase the speed to medium-high. The mixture will start to froth and increase in volume.
- Continue beating for 8-10 minutes until the aquafaba reaches stiff peaks. You’ll know it’s ready when the mixture forms glossy, white peaks that hold their shape. This step is crucial for getting light, fluffy marsallows.
- With the mixer running on medium speed, slowly pour the warm agar-agar syrup into the aquafaba mixture in a thin, steady stream. This should take about 1-2 minutes. Do not rush this step.
- Once all the syrup is incorporated, add 2 teaspoons vanilla extract and 1/4 teaspoon sea salt. Continue beating on medium-high speed for another 2-3 minutes until the mixture is thick, glossy, and pale white.
- Prepare your baking pan by lining it with parchment paper and generously coating it with vegetable oil or cooking spray. Pour the powdered sugar and cornstarch coating mixture evenly over the entire surface.
- Using an oiled offset spatula or the back of an oiled spoon, carefully transfer the marshmallow mixture into the prepared pan. Spread it evenly to about 1 1/2 inches thick. The mixture will be very thick and fluffy.
- Smooth the top gently and evenly. If the mixture sticks to your tool, re-oil it frequently. Dust the top generously with the remaining powdered sugar and cornstarch mixture.
- Let the marshmallows set at room temperature, uncovered, for at least 4 hours, but overnight is ideal. This allows them to firm up and develop the perfect texture.
- Once fully set, turn the entire slab out onto a cutting board. The bottom should have formed a skin. Cut into 1 1/2-inch squares using an oiled knife or pizza cutter, wiping the blade clean between cuts.
- Toss each marshmallow in the powdered sugar and cornstarch mixture to coat all sides evenly, ensuring no sticky spots remain.
- Store in an airtight container at room temperature for up to 2 weeks. Layer with parchment paper between stacks to prevent sticking.
Pro Tips
- Aquafaba is the secret ingredient here—it’s the liquid that comes in cans of chickpeas. Make sure you use the full-fat version, not the lite version, for best results. Homemade aquafaba doesn’t work as well since it lacks the proper starches. According to Bon Appétit, aquafaba was a major culinary discovery for vegan baking.
- Agar-agar is a plant-based gelatin derived from seaweed and is essential for achieving the right texture. If you cannot find agar-agar, you can substitute with 3 tablespoons of cornstarch, though the texture will be slightly different.
- The cream of tartar stabilizes the aquafaba while whipping. Don’t skip this ingredient—it helps achieve those perfect stiff peaks.
- Room temperature matters! If your kitchen is very warm, place the marshmallows in a cool spot or even the refrigerator to help them set faster. Humidity also affects setting time, so on humid days, you may need extra time.
- When beating the aquafaba, patience is essential. Underwhipping will result in dense marsallows, while proper whipping creates that cloud-like texture we’re after.
- Customize your marsallows by adding 1/2 teaspoon peppermint extract, 1/4 cup unsweetened cocoa powder mixed into the powdered sugar coating, or 1/4 teaspoon almond extract for different flavor profiles.
- For toasting: These marsallows toast beautifully over a campfire or broiler. The outside will caramelize while the inside remains fluffy.
- Nutritional information: Each marshmallow contains approximately 35-40 calories, 0g fat, 9g carbohydrates, and 0g protein. They’re essentially guilt-free indulgence!
- The Easy Pickled Red Onion Recipe makes a great palate cleanser if serving these at a dinner party.
- If your marshmallows seem too sticky after cutting, you can pop them in the oven at 200°F for 10-15 minutes to dry them out further before storing.
- These make excellent gifts! Stack them in clear bags tied with ribbon for an elegant presentation. Check out New York Times Cooking for gift presentation ideas.
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