This soft, fluffy and sticky vegan marshmallow recipe toasted perfectly whether you are making smores or just eating over a fire! Just 10 ingredients.
Growing up marshmallows were one of the joys of childhood, but going vegan meant that marshmallows had gelatin and therefore weren’t something we’d want to eat. Now you can make your own vegan marshmallow recipe right at home.
Now, we know there are vegan marshmallow companies. Most notably Dandies.
There are even store brands like Trader Joe’s that do not contain gelatin.
But at the end of the day, you can still only get regular and mini sized vegan marshmallows. There’s no jumbo marshmallows on the market. Rarely any colorful ones even. And you can’t control the ingredients inside!
So today, we’re going to tell you how you can do it all at home with just 10 ingredients.
Oh and you can totally toast these!
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What’s the difference between regular marshmallows and vegan marshmallows?
If you’ve never really analyzed marshmallow ingredients or thought about what’s in your food, you may not even know that regular marshmallows contain gelatin which is a form of boiled down pork bones, fats, and more. This substance is used to make the texture of marshmallows.
Vegans don’t consume any animal products, so that means they have to use something besides gelatin to make marshmallows. Today, we’ll be using agar agar which is a seaweed substance to make our vegan marshmallow. Don’t worry, your marshmallows won’t taste like they are from the ocean, it doesn’t have a taste.
VEGAN MARSHMALLOWS INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan marshmallow recipe:
- powdered sugar and cornstarch – These two things are mixed together and not only add sweetness, but it’s going to act together to make sure that our marshmallows don’t stick and can easily come out of our pan.
- aquafaba – This is the juice from a can of chickpeas. You can get this from boiling your own dried chickpeas, but the results aren’t as consistent as using it from a can. This is acting as our egg whites for this recipe.
- cream of tartar – Used to help stabilize the aquafaba in order to get those stiff peaks that you get when whipping
- agar agar – since we are vegan and don’t use gelatin, agar agar is being used to replace that to get the thickened bounce feeling to our vegan marshmallows
- vegan cane sugar and corn syrup – marshmallows are sweet and therefore we need sugar. We are using two different forms of sugar to create a balance and a better texture
- salt – salt is used to bring out flavor, but just a pinch is needed
- vanilla – vanilla is the neutral tasting extract of choice in most marshmallows.
SUBSTITUTIONS AND VARIATIONS:
- cornstarch – sub with arrowroot powder, tapioca starch or potato starch if needed
- sugar – the corn syrup can be replaced with all vegan cane sugar and vice versa. The corn syrup could also be replaced with date syrup, maple syrup, or agave.
- vanilla – see below for flavor ideas
Beyond these substitutions, we do not recommend replacing or swapping any other ingredients.
What vegan marshmallow flavors can I make?
The possibilities are endless and really left up to your creativity and what extracts you can get your hands on. In order to make different flavors you are going to add or substitute the vanilla extract for another extract that you buy.
Some fun flavors would be:
- mint (peppermint extract)
- maple
- cake batter
- pumpkin
- root beet float
- orange
- strawberry
- raspberry
- banana
- and more!
Can I color/dye vegan marshmallows?
Yes! You would just need 1-3 drops and add it into the aquafaba when blending.
Can I make different sized vegan marshmallows?
You can. If you want marshmallows that aren’t as thick, we recommend that you place them into two separate 8×8 pans and divide the batter evenly. You have to work quickly with this recipe so keep that in mind.
You could theoretically also divide this into different silicone molds to make different shapes also but just be mindful of the time.
Frequently Asked Questions for making Vegan Marshmallows:
YES! These can totally be skewered and roasted like any traditional marshmallow. In fact, the “skin” even comes off so you can toast again!
Yes! You can swap the cornstarch for arrowroot powder and you can swap the corn syrup with the same amount of vegan cane sugar. Many powdered sugars also contain cornstarch so double check and make sure to choose one without.
This recipe is naturally Top 8 Allergen Free so no swaps are needed. Also make sure you double check your ingredients before using.
Absolutely. These can be stored at room temperature in an air tight container for at least 2 weeks.
Vegan marshmallows if stored properly in an air tight container will last for at least 2 weeks. They may last longer than that but we haven’t tested it at this time.
Yes you can, but note that it takes much longer and you may need up to 15 minutes to get to the stiff peaks needed to proceed with the recipe with the aquafaba. Additionally, you may need help pouring the sugar mixture while holding the hand mixer when combining the two at the end.
What other vegan summer dessert ideas could I make?
We love summer desserts, but don’t like how hot our kitchen gets. Try these fun recipes that are no bake or can be made on the grill.
- Skillet recipes: Vegan Strawberry Cornbread Cake or Vegan Chocolate Chip Skillet Cookie
- No Bake Vegan Chocolate Cheesecake
- No Bake Vegan Brownies
- Easy No Bake Chocolate Fudge
- No Bake Vegan Smores Bars with Dark Chocolate Mousse
Speaking of smores, if you want to make smores with this vegan marshmallow recipe, you may also want our vegan graham crackers recipe.
Pin these vegan marshmallows for later!
Vegan Marshmallow Recipe
Ingredients
- 1 cup powdered sugar
- 1/2 cup cornstarch (sub for arrowroot powder if needed)
- liquid from 1 15.5oz can aquafaba (at least 1/2 cup)
- 1/4 tsp cream of tartar
- 4 tsp agar agar powder
- 1 cup water
- 1 1/4 cup corn syrup
- 1 1/2 cup vegan cane sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- In a medium sized bowl, whisk together the powdered sugar and cornstarch.
- Lightly grease bottom and sides 8×8 pan with canola or neutral oil spray.
- Using a sieve, sprinkle some of the powdered sugar mixture all over the greased pan. Bottom, sides, corners. Do not skimp.
- Into a stand mixer with a whisk attachment, add your aquafaba and cream of tartar. Start on low and gradually increase to high speed. Let it go for 4-5 minutes or until stiff peaks. Set aside.
- In a medium heavy bottomed pot, over medium heat, add agar agar and water and whisk together until it begins to boil. Let boil until it begins to thicken, about 3 minutes.
- Whisk in corn syrup and then cane sugar. Keep whisking until it's all dissolved.
- Set whisk aside and let mixture come to a boil. Do not stir again. Use a candy thermometer and bring to 240 degrees F or 115 degrees C.
- Remove from heat and immediately, but carefully, add in vanilla and salt. Whisk together.
- Turn on the stand mixer to low and very slowly add the sugar mixture to the bowl while gradually increasing the speed. Let the mixer run on high for 5-8 minutes.
- Quickly transfer to your powdered baking pan. Spread evenly with a spatula (you can dampen your hands with water and spread if it's not spreading evenly).
- Let sit for 6-12 hours.
- When ready, sprinkle with more of the powdered sugar mixture on top and using a spatula to pull the marshmallow away from the sides.
- Sprinkle more of the mixture on a flat surface and flip the marshmallow out of the pan. Spray a knife with oil then more of the powdered sugar mixture and cut marshmallows into desired size. Toss marshmallows into powdered sugar mixture so sides aren't sticky.
- Store in air tight container for up to 2 weeks.
Video
Notes
Nutrition
Let’s see your creations!
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This would be so awesome for kids night!!! Now I know this is a long shot, but is there any way to sub the corn syrup? Looking for the healthiest possible alternative
Thank y’all for all your creations and willingness to include us in your recipe adventures!
This is a pretty finicky recipe so we haven’t tested it yet other ways.
The commentary alone, gets 5 stars. Going to have a Baker friend with a stand mixer try this out! Amazing!
Thanks so much
Loved this recipe, easy to follow and worked really well!
Glad you enjoyed it!
Is the measure of corn syrup 1/.4 or 1 1/4 because that is a lot of corn syrup.
And when I made it. It was overpower with sweetness and did not turn out as fluffy as yours?
1 1/4 cup is correct
I made these marshmallows today & they are perfect, amazing & delicious. Thank you for your recipe 🌹
So happy that you enjoyed it!
THIS👏WAS👏AMAZING👏!!! so I had all ingredients except corn syrup and cream of tartar so having to buy made this recipe a little pricey initially but so worth it. I couldn’t find corn syrup anywhere, apparently everyone is baking with or something after several stores I found something better @ whole foods: Dolcedi an apple base syrup, same syrup consistency for texture and great neutral flavor. I followed everything else to the T, the powdered sugar and corn starch quantity is a little overkill but ill just save the left over until next batch i make. I used candy thermometer and followed recipe and video and they were absolutely fabulous. Soo excited for this. I’ve loved all the recipes I’ve made from you guys!
So happy to hear that it worked so well for you!
Does anyone know how these freeze? I want to try making them to put in homemade ice cream. I need something that stays soft and does not freeze rock solid in a tub of ice cream.
Sorry we haven’t tried
I made the recipe subbing 1/2 Tablespoon vanilla and 1/2 tablespoon banana emulsion flavoring. Then I put them on gluten feee vanilla wafers and coated them in chocolate! Everyone loved them, including my die hard non vegan relatives! Thank you for a great recipe! They were so easy to make!
oh the banana sounds lovely!