Cereal Marshmallows Recipe Vegan: Easy & Delicious Treats

Who says marshmallows can’t be vegan and delicious? If you’ve ever missed the sweet, fluffy texture of traditional marshmallows but follow a plant-based lifestyle, this cereal marshmallows recipe vegan is here to satisfy your cravings.

Made with wholesome, cruelty-free ingredients, these marshmallows are perfect for breakfast cereals, snacking, or even as a fun treat to top your favorite vegan hot chocolate. They provide that classic melt-in-your-mouth experience with none of the gelatin or animal products typically found in store-bought marshmallows.

This recipe not only uses simple pantry staples but also incorporates a bit of cereal for added crunch and a nostalgic twist. Whether you’re making them for yourself, kids, or friends, these vegan cereal marshmallows are sure to be a hit.

Plus, they’re free from refined sugars if you choose the right sweeteners, making them a kinder option for your body and the planet. Ready to create your own batch of fluffy, sweet goodness?

Let’s dive in!

Why You’ll Love This Recipe

This vegan cereal marshmallows recipe stands out for its simplicity and taste. Unlike many vegan marshmallow recipes that require specialty ingredients or complicated techniques, this one is approachable for beginners and seasoned cooks alike.

The addition of cereal adds a delightful crunch and nostalgic flavor that elevates the marshmallow experience.

Another great reason to try this recipe is its versatility. Use it as a cereal topper, snack on it by itself, or incorporate it into desserts like vegan s’mores or trail mixes.

It’s a perfect allergy-friendly treat that avoids gelatin, dairy, or eggs, making it suitable for many dietary preferences. Plus, the recipe uses natural sweeteners and plant-based binders, so it’s cleaner and healthier than most store-bought alternatives.

Ingredients

• 1/2 cup aquafaba (chickpea brine, chilled)
• 3/4 cup organic cane sugar or coconut sugar
• 1/4 cup light corn syrup or maple syrup for a refined-sugar-free option
• 1 tablespoon agar agar powder (vegan gelatin substitute)
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1 cup crisp rice cereal (vegan-friendly)
• 1/4 teaspoon salt
• Powdered sugar or cornstarch for dusting (optional)

Equipment

• Electric mixer or stand mixer with whisk attachment
• Medium saucepan
• Thermometer (preferably candy thermometer)
• 9×9 inch square baking pan
• Parchment paper or silicone baking mat
• Spatula
• Large mixing bowl
• Sifter or fine mesh strainer (for dusting)

Instructions

1. Prepare your pan: Line the 9×9 inch baking pan with parchment paper or a silicone baking mat. Lightly dust with powdered sugar or cornstarch to prevent sticking.
2. Whip the aquafaba: In a large mixing bowl, beat the chilled aquafaba with an electric mixer on high speed until stiff peaks form. This usually takes about 5-7 minutes. Add the cream of tartar halfway through whipping to stabilize the foam.
3. Make the agar agar syrup: In a medium saucepan, combine the sugar, corn syrup (or maple syrup), agar agar powder, salt, and 1/3 cup water. Stir well and bring to a boil over medium heat, stirring constantly. Use a candy thermometer and heat until the mixture reaches 240°F (115°C), the soft ball stage.
4. Combine the syrup and aquafaba: With the mixer running on low speed, carefully and slowly pour the hot agar syrup into the whipped aquafaba in a thin stream. Be cautious to avoid splashing and scorching.
5. Whip until fluffy: Increase the mixer speed to high and whip the mixture until it becomes glossy, thick, and starts to hold its shape, about 7-10 minutes. Add the vanilla extract during the last minute of whipping.
6. Fold in cereal: Gently fold in the crisp rice cereal using a spatula to avoid deflating the mixture. Ensure the cereal is evenly distributed.
7. Set the marshmallows: Transfer the mixture to your prepared pan and smooth the top with a spatula. Let it sit uncovered at room temperature for at least 4 hours or overnight to set fully.
8. Cut and store: Once set, dust a knife with powdered sugar or cornstarch and cut the marshmallow slab into bite-sized pieces. Store in an airtight container at room temperature for up to 5 days.

Tips & Variations

“For the fluffiest texture, make sure your aquafaba is chilled before whipping and use a clean, grease-free bowl.”

Here are some ways to customize your vegan marshmallows:

• Flavor twists: Add 1 tablespoon of cocoa powder for chocolate marshmallows or a few drops of peppermint or almond extract for a festive touch.
• Different cereals: Swap out crisp rice cereal for gluten-free or flavored varieties like cocoa puffs or corn flakes for a different texture and taste.
• Sweetener swaps: Use agave or brown rice syrup instead of corn syrup for a more natural sweetener, but be aware it may slightly affect setting time and texture.
• Colorful marshmallows: Add natural food coloring like beet juice or spirulina powder to create fun pastel colors.
• Storage tip: Keep marshmallows away from humidity as they can become sticky or soggy.

Nutrition Facts

Note: Nutritional values may vary depending on the exact ingredients and serving size.

Serving Suggestions

These vegan cereal marshmallows are incredibly versatile. Here are a few ideas to enjoy them:

• Sprinkle over your favorite vegan cereal or smoothie bowls for added texture and sweetness.
• Use as a topping on vegan hot chocolate or coffee for a cozy treat.
• Mix into vegan trail mix or granola bars for a sweet, crunchy surprise.
• Incorporate into vegan s’mores by sandwiching between dairy-free chocolate and graham crackers.
• Enjoy straight out of the container as a guilt-free snack.

Conclusion

Making your own vegan cereal marshmallows at home is both rewarding and delicious. This recipe offers a delightful, cruelty-free alternative to traditional marshmallows, combining the light, airy texture you love with the added crunch of crisp cereal.

It’s a perfect treat for vegans, allergy-conscious individuals, or anyone looking to experiment with plant-based sweets.

By using aquafaba and agar agar, you create a stable marshmallow that sets beautifully without gelatin, making this recipe accessible and healthier. Whether for snacking, dessert toppings, or creative culinary experiments, these marshmallows will quickly become a staple in your vegan kitchen.

For more inspiring vegan recipes, check out our Lemon Ricotta Pasta With Arugula Recipe, Lion’S Mane Mushroom Crumble Recipes, and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

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