This soft, fluffy and sticky vegan marshmallow recipe toasted perfectly whether you are making smores or just eating over a fire! Just 10 ingredients.
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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!
What’s the difference between regular marshmallows and vegan/vegetarian 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.
What you’ll need for Gelatin Free Marshmallows
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.
Vegan Marshmallow 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.
How to Use Gelatin Free Marshmallows
Here’s some of the ways we love using these vegan marshmallows, but feel free to get creative:
- Toasting for s’mores! Classic and always works. Level it up by making our Vegan S’mores Cookies or Toasted Vegan S’mores Pastry
- Make homemade vegan rice krispies treats!
- Add it to a delicious cup of vegan hot chocolate
- Give it as a gift! Marshmallows make a delicious gift option especially for vegans in your life.
How to store Marshmallows without Gelatin
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.
FAQs for Marshmallows without Gelatin
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.
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.
More recipes to try
Pin these vegan marshmallows for later!
🥳 Get the Full Recipe
Vegetarian Marshmallows
Ingredients
- 1 cup powdered sugar (115g)
- ½ cup cornstarch (sub for arrowroot powder if needed) (60g)
- liquid from 1 15.5oz can aquafaba (at least ½ cup) (120g)
- ¼ teaspoon cream of tartar
- 3-4 teaspoon agar agar powder
- 1 cup water (240g)
- 1 ¼ cup corn syrup (390g)
- 1 ½ cup vegan cane sugar (295g)
- 1 tablespoon vanilla extract
- ¼ teaspoon 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.
Hi, just wondering whether anyone has tried using aquafaba powder? Looking forward to trying this recipe as I’ve had no luck with vegan marshmallows thus far.
Sorry we haven’t tried that yet!
Would I be able to whip this the same without a stand mixer? Mine’s lost in my move and I have a hand mixer- I’m just wondering if I’d get the same consistency and fluffiness as yours with the different mixer method.
I also have some peach and cherry blossom flavors and like 200 molds I’m so excited to try this recipe out with~ ❤️
Yes. It’s definitely harder since you don’t have to hold onto anything with a stand mixer. The biggest things are making sure you get those peaks by whipping long enough and that you’re also mixing while adding the hot mixture.
Hiya! It works, I just did it tonight 🙂 beating it on high and for Atleast 9minutes before doing agar hot sugar mix, is key! As well as the instructions here. Keep at it, I did mine in the sink so that I could control the whisking in a confined space as well as being safer pouring hot mixture, the tap and sink is right there so to let go of it for mess or risk/ is suuuper helpful! Have a great time making them!
great tip for others, thanks for sharing!
these taste great and are amazing melters. good in hot chocolate and also made excellent rice Krispy treats. I will say the texture when solid is much more like jello then like a standard store bought vegan marshmallow, which I found unpleasant. also, the neutral oil i used made the outsides of the marshmallows greasy and yellow, even with the powdered sugar/cornstarch, next time I will be using parchment paper instead
Thanks for your feedback!
Sorry to say that I cannot recommend this recipe. These “marshmallows” do NOT fluff and are extremely dense and unpleasant to eat. I am comfortable with candy making and vegan ingredients so this type of cooking is not new to me. I was so disappointed.
That’s frustrating, especially with candy experience. Most common issues are: Syrup didn’t reach 240°F (soft ball stage). Aquafaba wasn’t whipped long enough before combining. Or even somethings simply using a stand mixer and whip the syrup in a slow stream, not all at once. Which you may have done all and possibly the agar agar was too much for your preference or going bad and impacted the final product. Thank you for the feedback .
i’ve tried your recipe 3 times (1st attempt failed) and then used two different candy thermometers for attempt #2 and #3 to keep track of the temperature but both times, it did not hit 240F but my sugar syrup started to burn (at medium heat). what could be the reason?
Thanks for sticking with this one! Marshmallows can be tricky. If the syrup burned before reaching 240°F, the heat was likely too high or the thermometer placement was off. I recommend using medium-low heat, a smaller saucepan, and making sure the thermometer bulb is submerged but not touching the bottom or side of the pan. Hitting that temperature is key for the marshmallows to set properly.
I couldn’t find Agar power, could I use pectin?
Hi Darcy. Unfortunately, we haven’t tried that. Pectin is not a 1:1 swap for agar (needs more) and we aren’t sure how those ratios would affect the recipe. If you give it a try, keep us updated!
This is my second time making this as the first time didn’t come out right (I either didn’t use enough sugar or agar or I poured the sugar syrup into the aquafaba bowl too fast, or all of the above). When I added the syrup this time I did it so slowly that it was cooling and hardening as I was pouring it and I definitely didn’t get it all in. When I noticed the foamy fluff reduce as it was mixing I definitely thought I had done it wrong again, but I decided to place it in the pan and wait anyway. So glad I did because it worked! I used a bigger pan bc I didn’t want giant marshmallows as these are being used as a dessert topping.
If I use less sugar will it result in less marshmallow at the end or just slightly sweeter? Conversely if I add more aquafaba but keep sugar and corn syrup the same will it yield me more marshmallow? Next time I’m hoping for less syrup to get on the whisk attachment, oops!
Also, I made roasted chickpeas with the leftover chickpeas, can be sweet or savory but I covered mine in cinnamon sugar and maple syrup.
So glad the second batch worked! Using less sugar will give you less structure and less volume, not just less sweetness. Adding more aquafaba without increasing sugar won’t yield more marshmallow and can prevent proper setting. A steady (not overly slow) syrup pour helps avoid cooling and sticking to the whisk.
do these taste the same as non vegan marshmallows?
Slightly different as most store bought vs homemade things are