Vegan Marshmallow Recipes That Are Easy and Delicious

There’s something undeniably magical about marshmallows — their pillowy softness, sweet vanilla flavor, and the way they melt perfectly over a campfire or add a delightful touch to hot chocolate. But if you follow a vegan lifestyle, traditional marshmallows are off the table since they’re made with gelatin derived from animal collagen.

Don’t worry though! Today, I’m excited to share several delicious and easy vegan marshmallow recipes that capture all the charm and texture of the classic treat, without any animal products.

Whether you’re looking to whip up a batch for s’mores, dessert toppings, or just a sweet snack, these vegan marshmallows are fluffy, chewy, and incredibly satisfying. Plus, they’re made with simple, wholesome ingredients like aquafaba (the magical chickpea brine!), agar powder, and natural sweeteners.

You’ll find that making your own vegan marshmallows at home is not only fun but also a healthier alternative to store-bought options loaded with artificial additives. Let’s dive into these delightful recipes that will surely become a staple in your vegan dessert repertoire!

Why You’ll Love This Recipe

Making vegan marshmallows from scratch is easier than you might think! These recipes use plant-based ingredients that mimic the gelatin effect without compromising on texture or flavor.

Key reasons to try these vegan marshmallow recipes:

• They’re completely gelatin-free and suitable for vegans and vegetarians.
• Fluffy, soft, and melt-in-your-mouth texture that rivals traditional marshmallows.
• Customizable flavors and colors to suit your taste and occasion.
• Perfect for homemade s’mores, hot drinks, desserts, or just snacking.
• Uses simple, natural ingredients — no weird chemicals or preservatives.

Ingredients

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 cup granulated sugar
• 1/4 cup light corn syrup or maple syrup (for a natural option)
• 1 tsp vanilla extract
• 1 tbsp agar agar powder (vegan gelatin substitute)
• 1/4 cup cold water
• 1/4 tsp cream of tartar (optional, for stability)
• Powdered sugar or cornstarch mixture (for dusting)

Equipment

• Stand mixer or electric hand mixer (aquafaba needs to be whipped)
• Small saucepan (for heating syrup and agar)
• Thermometer (optional, but helpful for sugar syrup)
• Mixing bowls
• Spatula
• Baking pan (8×8 inch recommended)
• Parchment paper or silicone baking mat
• Sifter (for dusting marshmallows)

Instructions

1. Prepare the baking pan: Line an 8×8 inch baking pan with parchment paper and lightly dust it with a mixture of powdered sugar and cornstarch. This prevents sticking.
2. Whip the aquafaba: Pour the aquafaba into a large mixing bowl. Using a stand mixer or hand mixer, whip on high speed until stiff peaks form. This usually takes about 8-10 minutes. Add cream of tartar halfway through whipping if using.
3. Heat agar agar mixture: In a small saucepan, combine agar agar powder and cold water. Let it sit for 5 minutes to bloom.
4. Make sugar syrup: Add sugar and corn syrup (or maple syrup) to the saucepan with the agar mixture. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture reaches a gentle boil.
5. Simmer the syrup: Continue boiling for 3-5 minutes until the syrup thickens slightly. If you have a candy thermometer, aim for around 240°F (115°C), the soft-ball stage.
6. Combine syrup and aquafaba: Carefully and slowly pour the hot syrup into the whipped aquafaba while the mixer is running on medium speed. Be cautious as the syrup is very hot.
7. Whip until fluffy: Increase the mixer speed to high and whip the mixture until it is thick, glossy, and nearly doubled in volume. This can take about 10-15 minutes.
8. Add vanilla: Mix in vanilla extract gently with a spatula to incorporate flavor.
9. Set the marshmallows: Quickly transfer the mixture to the prepared pan and smooth the top with a spatula.
10. Let it rest: Allow the marshmallow mixture to set at room temperature for at least 4 hours or overnight until firm.
11. Cut and dust: Once set, lift the marshmallow slab out of the pan using the parchment paper. Dust with more powdered sugar and cornstarch mixture and cut into squares or desired shapes.
12. Store properly: Keep vegan marshmallows in an airtight container at room temperature for up to one week.

Tips & Variations

“Patience is key when whipping aquafaba — make sure it’s whipped to stiff peaks for the best marshmallow texture!”

• Flavor variations: Add peppermint extract for holiday marshmallows, or swirl in melted dark vegan chocolate for a decadent twist.
• Color your marshmallows: Stir in natural food coloring or beet juice for a fun pop of color.
• Use agar powder wisely: Different brands vary in strength — start with 1 tbsp and adjust as needed for your preferred firmness.
• Maple syrup alternative: For a refined sugar-free version, replace corn syrup with maple syrup, but note the texture will be slightly softer.
• Try other plant-based extracts: Lavender, rosewater, or orange blossom water offer unique, gourmet flavors.
• For a low-sugar version, experiment with erythritol or other vegan sweeteners, but texture may vary.

Nutrition Facts

Serving Suggestions

Enjoy your vegan marshmallows in these delightful ways:

• Make classic s’mores by sandwiching them between vegan chocolate and graham crackers, perfect for camping or indoor treats.
• Top your Vegan Date Cake or brownies with toasted marshmallows for extra sweetness and a gooey texture.
• Stir into hot cocoa or creamy coffee to add a luscious, melty topping.
• Cut into fun shapes using cookie cutters and add to party dessert platters.
• Dip in melted vegan chocolate and sprinkle with crushed nuts or coconut flakes for fancy confections.

More Vegan Marshmallow Recipes to Try

Classic Vegan Marshmallows with Aquafaba

The recipe above is a tried-and-true favorite for fluffy, soft vegan marshmallows using aquafaba as the key whipping agent. It’s perfect for everyday use and versatile for flavoring.

Agar-Based Vegan Marshmallows

Using agar powder alone, this recipe yields a firmer marshmallow, ideal for candy molds or marshmallow pops. The agar gives a slight bounce and chewiness closer to traditional marshmallows.

Vegan Flavored Marshmallows

Experiment with natural flavors like rosewater, lavender, or matcha powder mixed into the basic marshmallow batter. These add an elegant twist for special occasions or gifting.

No-Cook Vegan Marshmallow Fluff

A quick and easy marshmallow cream made without heating sugar syrup, perfect as a spread or frosting. It uses whipped aquafaba and powdered sugar for a light, fluffy texture.

Vegan Chocolate-Dipped Marshmallows

After making your vegan marshmallows, dip them in melted vegan dark chocolate and let them set for a rich, indulgent treat. Add toppings like crushed nuts or sea salt for extra flavor.

For more vegan dessert inspiration, check out our Vegan Beignet Recipe or try the creamy Vegan Bechamel Sauce Recipe for your next pasta night!

Conclusion

Vegan marshmallows prove that you don’t have to compromise on texture, flavor, or fun just because you’re avoiding animal products. With simple ingredients like aquafaba and agar, you can create soft, fluffy marshmallows that rival the traditional kind in every way.

Plus, they’re customizable to your taste and perfect for a variety of sweet treats and celebrations.

Whether you’re vegan, allergic to gelatin, or just curious to try something new, these recipes offer a fantastic way to enjoy marshmallows guilt-free. Dive into the magic of homemade vegan marshmallows, and don’t forget to explore other delicious vegan recipes on this site to complement your plant-based culinary journey!

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