Learn how to make vegan marshmallow fluff right at home! Perfect on a wide range of desserts like pie, ice cream, or s’mores. This recipe is Top 8 allergen free marshmallow fluff. Just 5 ingredients and one bowl!
If you have ever had marshmallow fluff before, you have likely dipped a big spoon full of it straight into your mouth. You may or may not have promptly been yelled at for doing so. And I may or may not be writing from experience. However, if you’ve gone vegan/plant based or have food allergies, and still wish you could make recipes with it. Luckily, we’re showing you how to make a delicious vegan marshmallow fluff recipe.
While traditionally made marshmallow have gelatin in them which make them not vegan, marshmallow fluff does not. However, marshmallow fluff does contain egg whites. That ingredient makes them not safe for anyone on a vegan or plant based diet, but also someone with egg allergies. This vegan marshmallow fluff makes it perfect for either group to consume.
What ingredients do you need to make vegan marshmallow fluff?
Not only is this a Top 8 Allergen Free recipe, but you only need 5 ingredients to make this vegan marshmallow fluff. The ingredients that you need are:
- aquafaba
- cream of tartar
- sugar
- vanilla
- powdered sugar
What is Aquafaba?
Aquafaba is a recently new discovery. Only within the last 5 years have people started using aquafaba. So what is it exactly? Aquafaba is the cooking liquid from certain beans or legumes, such as white beans and chickpeas that has been whipped to resemble egg whites.
The easiest way to get aquafaba is to use the juice from a can of chickpeas. You could also make it yourself by making a pot of dried garbanzo beans and then after cooking the beans, continue cooking until liquid is reduced in half. Cooking the later way isn’t as easy because you have to make sure the consistency is the same as it would be from a can.
Contrary to what you may be thinking, it actually has a very neutral taste and, when whipped, goes from tannish in color to completely white.
How do you make vegan marshmallow fluff?
This vegan marshmallow fluff is insanely to make. In a bowl, combine the aquafaba juice with the vanilla and cream of tartar. Beat with a stand mixer or hand mixer until it resembles stiff peaks. If you turn the bowl upside down, it shouldn’t go anywhere. This takes approximately 8-10 minutes.
Once that happens, add in both sugars and beat again until dissolved. The end product should have a glossy finish. That’s it! That’s all you have to do to make this vegan marshmallow fluff. You really can’t get any easier than 5 ingredients, one bowl, and under 15 minutes!
It can even be toasted with a torch just like marshmallows!
What recipes can you make with vegan marshmallow fluff?
You can use this vegan marshmallow fluff anyway that you would use traditionally store bough marshmallow fluff. Some ideas are:
- On top of sweet potato pie
- Spread onto graham crackers with chocolate to make a s’mores
- As a frosting on cakes or cupcakes or a filling inside (try with our dairy free chocolate cupcakes)
- Spread onto bread with peanut butter for a fluffernutter sandwich or spread in between two dairy free peanut butter cookies for fluffernutter cookies
- to make rice krispies treats
Vegan Marshmallow Fluff
Ingredients
- 3 oz aquafaba (juice from 1 can of chickpeas)
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 3 tbsp powdered sugar
- 3/4 cup vegan cane sugar
Instructions
- In a bowl, combine aquafaba with vanilla and cream of tartar.
- Beat with stand mixer or hand mixer until it resembles stiff peaks. If you turn the bowl upside down, it shouldn’t go anywhere. This takes approximately 8-10 minutes.
- Add in both sugars and beat again until dissolved. The end product should have a glossy finish.
- Best if used immediately.
Notes
Nutrition
Let’s see your creations!
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Can coconut sugar or brown sugar be used in place of cane sugar?
Coconut sugar would be best! Enjoy!
Would this work for using in fudge
We have never tried, but I would think it would. I can add it to our list to try.
I’ve just made this to frost a cake and it’s amazing! However I’ve been beating mine for a while and the cane sugar won’t dissolve fully… any ideas what could have gone wrong? I followed the recipe and exactly but used regular cane sugar as the country I live in doesn’t really have organic and special options. Shouldn’t that work the same?
It could definitely be the sugar; however you can use refined sugar if you don’t like in the US since other countries don’t usually have to worry about whether sugar is vegan or not