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.
Super excited to try these. Let them sit 12 hours but they didn’t set fully. Any thoughts why that could have happened?
Hi Jacqueline – I’d love to help you with this! Did you make any changes? Where did you let them set? Can you tell me the texture of what they were after 12 hours?
Ever made this with marshmallow root tea(in place of the water)….looking to do this today…add benefits as opposed to the marshmallow just being a sweet.
We have not tried that, if you do please let us know!
Hi! Is it normal for the volume of the whipped aquafaba to lose volume when you pour the hot syrup into it? And if so, is it expected to regain any of that volume when you continue to whip it all together, and if so how much? I noticed my batches produce way less marshmallow than you do in your video. At first I thought the entire batch was a fail but it still produced proper marshmallows, just much less. I noticed in your video it looks like the actual amount of “bean juice” is at least a cup (is that a 2 cup measuring pitcher or just 1) but the recipe says 1/2 cup – could this be the reason?
Yes, it’s normal for aquafaba to lose some volume when the hot syrup is added. It should whip back up, though maybe not to the original height. If your final yield is lower, check your syrup temperature—it should be at the right candy stage (~240°F/115°C). The measuring pitcher in the video may be misleading— stick to the ½ cup aquafaba in the written recipe. Also, whipping longer helps build the volume back.