Fluffy, sweet, and nostalgic—marshmallows are one of those treats that transport you straight back to childhood. Whether you love them toasted over a fire, bobbing in hot cocoa, or as a crispy rice treat binder, finding a vegan version isn’t always easy—especially if you prefer to avoid aquafaba (the liquid from canned chickpeas).
Luckily, with a few clever swaps, you can make delicious vegan marshmallows without aquafaba right at home! This recipe uses agar agar and plant-based gelatin alternatives for a bouncy, pillowy texture that rivals any store-bought variety.
No need for eggs or chickpea brine—just a handful of pantry staples and a little patience.
In this blog post, I’ll show you step-by-step how to make vegan marshmallows that are perfect for roasting, baking, or snacking straight from the tin. Plus, I’ll share tips, flavor variations, and creative ways to enjoy your marshmallows.
Ready to surprise your friends and family with a vegan treat that everyone will love? Let’s get started!
Why You’ll Love This Recipe
- Truly Vegan: No animal products, gelatin, or aquafaba—just plant-based ingredients!
- Easy to Customize: Make classic vanilla, or add your own twist with extracts and colors.
- Perfect Texture: Soft, bouncy, and melts in your mouth—ideal for hot chocolate or s’mores.
- Allergy Friendly: No soy, eggs, or nuts! Great for sharing at parties or school events.
- Fun to Make: Homemade marshmallows are a rewarding kitchen project for all skill levels.
- Versatile: Use them in crispy treats, as toppings, or gift them for special occasions.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Organic Cane Sugar | 2 cups (400g) | White sugar works best for classic marshmallows |
| Light Corn Syrup | 1/2 cup (120ml) | Helps prevent crystallization |
| Water | 3/4 cup (180ml) + 1/3 cup (80ml) | Divided |
| Agar Agar Powder | 2 tablespoons (about 10g) | Not flakes! Powder is essential for proper setting |
| Plant-Based Gelatin Substitute | 1 tablespoon | Look for brands like Simply Delish or Bakol |
| Vanilla Extract | 1 tablespoon | For rich vanilla flavor |
| Salt | 1/8 teaspoon | Enhances sweetness |
| Powdered Sugar | 1/2 cup (for dusting) | Prevents sticking |
| Cornstarch | 1/2 cup (for dusting) | Mix with powdered sugar for dusting |
Equipment
- Stand Mixer or Hand Mixer (with whisk attachment)
- Medium Saucepan
- 8×8-inch Baking Pan (or similar size)
- Parchment Paper
- Rubber Spatula
- Candy Thermometer
- Measuring Cups and Spoons
- Sifter or Fine Mesh Sieve (for dusting)
- Knife or Kitchen Scissors (for cutting marshmallows)
Instructions
-
Prepare Your Pan:
- Line your 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix 1/2 cup powdered sugar and 1/2 cup cornstarch. Sift half of it evenly into the bottom of the pan. Set the rest aside for dusting later.
-
Bloom the Agar Agar:
- In a small saucepan, mix 1/3 cup water with 2 tablespoons agar agar powder and 1 tablespoon plant-based gelatin.
- Let sit for 5 minutes to hydrate.
-
Make Sugar Syrup:
- In a separate medium saucepan, combine 2 cups sugar, 1/2 cup corn syrup, 3/4 cup water, and 1/8 tsp salt.
- Stir over medium heat until sugar dissolves.
- Increase heat and bring to a boil without stirring. Attach the candy thermometer and cook until it reaches 240°F (soft ball stage). This usually takes 8-10 minutes.
-
Activate the Gelling Agents:
- While the sugar syrup boils, place the agar-agar mixture over medium heat and stir constantly.
- Simmer for 3-4 minutes until thickened and translucent.
- Turn off heat and keep warm until sugar syrup is ready.
-
Combine and Whip:
- When the sugar syrup reaches 240°F, immediately remove from heat.
- With the mixer running on low, carefully pour the hot sugar syrup into the bowl.
- Add the warm agar-agar mixture.
- Increase mixer speed to high and beat for 8-10 minutes. The mixture will grow in volume, turn glossy white, and form soft peaks.
- Add 1 tablespoon vanilla extract in the last minute.
-
Spread and Set:
- Working quickly (the mixture sets fast), pour marshmallow fluff into your prepared pan.
- Use a rubber spatula (lightly greased or dusted with powdered sugar) to spread it evenly.
- Sprinkle the top with more powdered sugar-cornstarch mix.
- Let set at room temperature for at least 4-6 hours, or overnight for best results.
-
Cut and Dust:
- Lift marshmallow slab from the pan using parchment paper.
- Cut into squares with a sharp knife or kitchen scissors dusted with powdered sugar-cornstarch mix.
- Toss each marshmallow in the remaining sugar-cornstarch mixture to coat all sides.
-
Store:
- Store vegan marshmallows in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze in a single layer and bring to room temperature before serving.
Tips & Variations
- Flavor It Up: Add 1/2 teaspoon of peppermint, almond, or coconut extract for a twist. Try adding freeze-dried fruit powder for a burst of color and taste!
- Get Creative with Shapes: Use mini cookie cutters to make hearts, stars, or fun shapes, perfect for celebrations.
- Chocolate-Dipped: Dip finished marshmallows in melted vegan chocolate and sprinkle with crushed nuts or coconut for a gourmet treat.
- Make S’mores: Roast over a fire or broiler—they toast up beautifully!
- Less Sweet Option: Substitute up to 1/4 cup of the sugar with maple syrup or agave nectar for a deeper flavor.
- Powdered Sugar Alternatives: Use arrowroot or tapioca starch for dusting if you’re avoiding corn products.
-
“A candy thermometer is your best friend here—accurate temperature is key for the perfect texture!”
Nutrition Facts
| Serving Size | Calories | Sugar | Carbs | Fat | Protein |
|---|---|---|---|---|---|
| 1 marshmallow (approx. 20g) | 55 | 11g | 13g | 0g | 0g |
Note: Nutrition information is approximate and will vary based on size and dusting. These marshmallows are low in fat and protein but do contain sugar and carbohydrates, similar to traditional marshmallows.
Serving Suggestions
- Hot Cocoa: Plop a few marshmallows into your favorite plant-based hot chocolate for a melty, pillowy topping.
- Classic S’mores: Sandwich roasted marshmallows with vegan chocolate and graham crackers for an iconic treat.
- Crispy Rice Treats: Melt in a saucepan with a bit of vegan butter and stir in crispy rice cereal for a childhood favorite.
- Gift Boxes: Package in cellophane bags with a ribbon for charming homemade gifts.
- Dessert Topping: Sprinkle chopped marshmallows over vegan brownies or ice cream.
- Funfetti Marshmallows: Toss with rainbow sprinkles before setting for a festive look.
Looking for more vegan treats and creative ideas? Try my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or make a batch of Vegan Bread Machine Recipe for Soft, Delicious Loaves for the ultimate homemade comfort food experience!
Conclusion
Homemade vegan marshmallows without aquafaba prove that you don’t need complicated ingredients to enjoy the sweet, squishy nostalgia of this beloved treat. With a handful of pantry staples and a little patience, you can whip up a batch that’s perfect for sharing, gifting, or indulging in all on your own.
The recipe is customizable, allergy-friendly, and endlessly fun to make—plus, the satisfaction of biting into a fluffy, plant-based marshmallow you made from scratch is unbeatable!
If you love experimenting in the kitchen, be sure to check out other creative vegan recipes on the blog, like Peruvian Vegetable Recipes for Flavorful Healthy Meals or Vegetarian Swiss Chard Recipes for Healthy Meals for more inspiration.
Happy marshmallow making—don’t forget to share your creations and tag us!
📖 Recipe Card: Vegan Marshmallow Recipe Without Aquafaba
Description: Fluffy, sweet vegan marshmallows made without aquafaba, perfect for snacking or topping your favorite treats. This recipe uses agar powder for a bouncy, melt-in-your-mouth texture.
Prep Time: PT20M
Cook Time: PT10M
Total Time: PT30M
Servings: 20 marshmallows
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- 1 tablespoon agar agar powder
- 1/2 cup cold water (for agar mix)
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup cornstarch (for dusting)
Instructions
- Line an 8×8 inch pan with parchment and dust with powdered sugar and cornstarch.
- In a saucepan, combine agar agar powder and 1/2 cup cold water. Let sit for 5 minutes.
- Add granulated sugar, corn syrup, and 1/3 cup water to the pan.
- Heat mixture over medium heat, stirring until sugar dissolves.
- Add cream of tartar and bring to a boil. Cook for 3-4 minutes.
- Remove from heat and add vanilla extract.
- Whip the mixture with a stand mixer or hand mixer on high for 8-10 minutes, until thick and glossy.
- Quickly pour into prepared pan and spread evenly.
- Let set at room temperature for 2-3 hours.
- Cut into squares and dust with more powdered sugar and cornstarch.
Nutrition: Calories: 60 | Protein: 0g | Fat: 0g | Carbs: 15g
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