The easiest vegan marshmallow recipe that actually toasts! These gluten-free, Vegan Marshmallows are made with only 5-ingredients including aquafaba, agar agar powder (vegan gelatin), tapioca syrup, vanilla, and a pinch of salt!
YOU GUYS!!!!!! I can’t believe that I am writing a post today sharing a VEGAN marshmallow recipe with you. I CAN HARDLY CONTAIN MY EXCITEMENT!!! Not only are they vegan (no gelatin here!), they are gluten-free, grain free, and refined sugar free! I know you’re skeptical… I was too. I plotted and researched how to make these for days before I built up the courage to even try them. I was completely expecting these to be a big fat kitchen fail, but to my surprise they are a BIG OL’ WIN!
I’m just going to jump right in here and tell you how I did it, because I know you’re just dying to know! Here’s what you’ll need:
☆ aquafaba- who knew the brine in a can of chickpeas was gold?! I use it a lot in my recipes as an egg white replacement, and in this Vegan Marshmallows recipe it acts as marshmallow fluff!
☆ agar agar powder– a vegan gelatin made from algae! Don’t worry, it’s flavorless and can also be used to make jello, gummy bears, jelly, etc. It’s also high in vitamins and minerals too, bonus!
☆ tapioca syrup– kinda like corn syrup, but grain-free and a lot healthier because it’s a lower sugar option. If you’re not bothered by using a cup of corn syrup than feel free to do so. If you use the full cup of tapioca syrup, the marshmallows won’t be quite as sweet, so you could even use half and half too! You could also try brown rice syrup, but I haven’t done so so I’m not sure if it would change the color of the marshmallows or not… I liked the light color of the tapioca syrup to keep these marshmallows true to the original 🙂
☆ vanilla paste/extract
☆ tapioca flour/arrowroot flour for dusting
So here’s how it goes down- let me also tell you making these Vegan Marshmallows is one of the simplest recipes on my blog! You do need to plan ahead and make them the day before, unless you’re using the marshmallow fluff in a recipe instead of the full set up marshmallows, like in these S’mores Cookie Cups! But other than patiently waiting for these to dry out, we’re talking 15 minutes prep work!
You simply whip the aquafaba on high until it fluffs, about 10 minutes, preferably with your KitchenAid mixer if you have one so you can make the syrup while it does its thing. But you can also use a hand mixer too. Then you boil the tapioca syrup and agave together, add the salt, and vanilla, and pour into the mixing bowl with the aquafaba fluff.
You’ll then pour the marshmallow fluff into your prepared baking pan dusted generously with tapioca/arrowroot flour and let it dry out/set up overnight! They melt (quicker than store-bought marshmallows, so be conscious of that), they roast and catch on fire eeek! like “real” marshmallows do!
I am beyond excited for you to try these, the new recipe possibilities are endless! S’mores worked fantastically with these marshmallows… take a look! #mindblown I made these s’mores in my microwave, but I bet if you’re careful, you could roast them over a fire (not for too long!).
I can’t wait to try some rocky road treats with this marshmallow recipe too… yum! I haven’t tried marshmallow krispie treats yet, not sure if that would work- but I would say if you do try it, use the fluff and skip the set up part! Be sure to leave me a comment and let me know if you had success with that! I’ll probably be adding them to the blog at some point in the near future too 😉 If this recipe made all your marshmallow dreams come true, please tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles. I would love to hear how they turned out for you and how you’re using them! Sending you lots of well wishes and hugs!
- 1/2 cup aquafaba (unsalted brine from a can of chickpeas)
- 1 cup tapioca syrup* (see notes)
- 2 tablespoons agar agar powder
- 6 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla paste/extract
- tapioca/arrowroot flour, for dusting
- First, line an 8x8 baking pan with parchment paper and then generously dust with tapioca/arrowroot flour. Set aside.
- In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer.
- Add the tapioca syrup to a small saucepan and bring to a boil.
- While waiting for it to boil, dissolve the agar agar in the 6 tablespoons of water and then add it to the saucepan.
- Whisk the syrup continuously until it reaches a rolling boil, then add the salt and vanilla to the saucepan. Whisk to combine then remove from heat.
- Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
- Quickly pour the fluff into your prepared baking pan, smooth the surface, and let it rest for about 3 hours/overnight.**(see notes)
- Once they have set up, dust with tapioca/arrowroot flour and turn it out on a tapioca starch dusted surface and slice into squares (or desired shape).
- Store in an airtight container, best when consumed the same day, 2 days max.
*tapioca syrup allows this recipe to be a lower sugar, grain-free, non-gmo option, but you may also use regular corn syrup
**if using as marshmallow fluff, use right away