These vegan marshmallows will amaze you! Easy to make, light and fluffy, sweet and delicious, this is the BEST way to make homemade vegan marshmallows by far! Toast them over a campfire, put them in your hot chocolate or simply eat them for a sweet treat!
I’ve attempted many different vegan marshmallow recipes over the years, and they have all completely failed until I started making them this way!
This recipe emerged out of a marshmallow topping a created for my vegan smores pie. I had been making a lot of aquafaba whipped cream, and thought that I would make it firmer with some agar agar (vegan gelatin) for a marshmallow-like topping! After a little trial and error, it worked perfectly as a pie topping. However, it needed a few more adjustments to make it into vegan marshmallows.
To make a true vegan marshmallow, I adapted the recipe to make it firmer and dry the marshmallows out slightly, so they would have the right texture. Finally, I have perfected the vegan marshmallow recipe that actually works!
You will LOVE this vegan marshmallow recipe because they’re
- sweet fluffy and delicious!
- free of all major allergens including gluten, soy, and dairy!
- relatively easy to make.
- a vegan marshmallow recipe that actually works!
What you will need to make vegan marshmallows:
Ingredients:
- Aquafaba – this is just a fancy word that means the liquid from a can of chickpeas or another white bean.
- Cream of Tartar – this is an acid that comes in a powder. You can find it in the spice aisle at any local supermarket.
- Vanilla Extract – clear vanilla will give you a whiter marshmallow, but regular brown vanilla works great too.
- Sugar – and vegan granulated sugar will work. Whiter sugar will give you whiter marshmallows.
- Water – to make a solution of agar agar, sugar, and water that will firm up your aquafaba.
- Agar Agar – this is a vegan gelatin that is derived from seaweed. It can be a little tricky to find and expensive at a natural foods store, but I order mine from Amazon or get it at my local Asian market. Use the powdered version, not the flakes!
- Powdered Sugar – for dusting the marshmallows.
Tools:
- Mixer – you can use a hand mixer, but a stand mixer is a lot easier.
- Saucepan – to cook the water, agar agar, and sugar solution.
- Rubber Spatula – for scraping out the agar agar syrup.
- Baking Dish – an 8″ x 8″ baking dish is the perfect size to use as a mold for your marshmallow.
- Cookie Sheet – for spreading out the marshmallow and letting them dry out a little.
How do you make vegan marshmallows?
- Dust the bottom of an 8″x 8″ pan with powdered sugar and set aside.
- Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.
- Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks.
- In a small saucepan, combine water and agar agar and bring to a boil.
- Boil the water and agar agar for 3 minutes stirring frequently.
- Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar).
- Turn off the heat and add the hot sugar mixture into the beaten aquafaba.
- Add this mixture slowly while beating aquafaba with a mixer set to low. This will turn the fluffy white mixture a little shiny.
- Quickly pour it into the pan that has been dusted with powdered sugar.
- Dust the top of the marshmallows with powdered sugar and let sit and cool for at least an hour.
- Cut into 1″ squares and dust all sides with powdered sugar.
- Turn your oven to 150° F. Once it reaches that temperature, turn it off and set your cubed marshmallows in the warm oven for about an hour to dry out a little.
Tips for making perfect vegan marshmallows every time:
- Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
- Stir the agar agar mixtures constantly over medium-low heat, just hot enough to keep it slowly bubbling.
- Make sure to cook the agar agar for a total of 6 minutes to make sure it’s completely dissolved and melted.
- Be sure to get all of the agar agar syrup into the aquafaba! Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
- Immediately pour the marshmallow mixture into the pan while it’s still hot. (Once it cools, it will set and become firm in whatever position it’s in).
- Wait a full hour before cutting into squares.
- Make sure to turn your oven off before putting the marshmallows into it. You don’t want to melt them, just dry them out a little.
How do I make flavored marshmallows?
- Peppermint Marshmallows – replace the vanilla extract with 1 tsp. peppermint extract or 1 drop of peppermint oil.
- Strawberry Marshmallows – chop up dehydrated strawberries in a blender or food processor until they form a powder. Add 2 tbsp of the powder to the aquafaba towards the end of beating. Mix another tbsp in with the powdered sugar for dusting the marshmallows.
- Chocolate Marshmallows – add 2 tbsp cocoa powder to the aquafaba towards the end of beating. Mix another tbsp. of cocoa powder into the powdered sugar used for dusting the marshmallows.
How do I store my marshmallows?
Place them in an airtight container in the fridge and they will keep about 5 days.
Want to turn your vegan marshmallow into vegan peeps? Check out my homemade vegan peep recipe!
Be sure to follow me on Instagram for daily vegan inspiration and links to all my recipes!
An easy way to make homemade vegan marshmallows from aquafaba.
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 1/4 tsp cream of tartar
- 2 tbsp vanilla
- 2/3 cup water
- 1 tbps agar agar powder (not flakes)
- 1 1/4 cup sugar
- 1/2 cup powdered sugar for dusting
- Dust the bottom of an 8"x 8" pan with powdered sugar and set aside.
- Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.
Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks. In a small saucepan, combine water and agar agar and bring to a boil.
- Boil the water and agar agar for 3 minutes stirring frequently.
- Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar).
- Turn off the heat and add the hot sugar mixture into the beaten aquafaba.
- Add this mixture slowly while beating aquafaba with a mixer set to low for about 30 seconds. This will turn the fluffy white mixture a little shiny.
- Quickly pour it into the pan that has been dusted with powdered sugar.
- Dust the top of the marshmallows with powdered sugar and let sit and cool for at least an hour.
- Cut into 1" squares and dust all sides with powdered sugar.
Turn your oven to 150°F (66°C). Once it reaches that temperature, turn it off and set your cubed marshmallows in the warm oven for about an hour to dry out a little.
Tips for making perfect vegan marshmallows every time:
- Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
- Stir the agar agar mixture constantly over medium-low heat, just hot enough to keep it slowly bubbling.
- Make sure to cook the agar agar for a total of 6 minutes to make sure it's completely dissolved and melted.
- Be sure to add all of the agar agar syrup to the aquafaba! Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
- Immediately pour the marshmallow mixture into the pan while it's still hot. (Once it cools, it will set and become firm in whatever position it's in).
- Wait a full hour before cutting into squares.
- Make sure to turn your oven off before putting the marshmallows into it. You don't want to melt them, just dry them out a little.
Hi, just wondering if the marshmallows have strong chickpea flavour, as I have made vegan marshmallows before and I wasn’t really into the chickpea flavour. If you could let me know that would be great 😊
If you follow my recipe and put in the amount of vanilla and sugar that I recommend, then I don’t think that will not taste it.
Hi! I just made these today and they never fully firmed up. My peaks never became quite stiff. They stayed fluffy. I used a small generic stand mixer but had to keep cutting it off to scrape the mixture. I finally gave up and used a hand mixture. I let them sit for about an hour and 15 minutes but when I cut them they were still wet. They are in the oven to dry out but I don’t know if that will help. I really do want to try these again soon, as I know they will be yummy!
Also, are they supposed to taste perfumey? This is my 1st time with agar agar powder and the marshmallow taste seems very fragrant and floral. Wasn’t sure if it was due to the powder? Thanks! I’ll keep trying!!!
It sounds like you didn’t beat it long enough. You have to get it to form stiff peaks to have the correct texture. This usually takes about 9 minutes of beating with an electric mixer. I’m not sure what would give them a perfumey taste. Agar agar should be tasteless.
Is that supposed to be 2 tsp of vanilla? 2 TBSP is an awful lot!
Yes, it’s 2 tbsp. It makes a lot and needs a lot of flavoring, but if you would like to add less, feel free. You can add it slowly and taste it as you go. Enjoy! 🙂
I don’t have agar agar. Can I use Dr oatker vege gel?
I’m not sure what that is. I have only tried it with agar agar.
Can you use this receipe to make chocolate covered marshmallow eggs?
I have not personally tried it, but I think that it would work. Let me know if you try it. 🙂
I want to try these so that I can make ice krispy treats… I read through all the comments so I am wondering if you have tried using the marshmallows this way as of yet? This seems to be a popular question!
They don’t work well for rice krispy treats. They are too wet and make the cereal moist. I will continue to play around with a recipe that will work for rice krispy treats and post it on my blog if I get it to work well.
Hi Monica, just made your recipe they turned out great! what happens in your experience after five days? I would have imagined that they would last a long time since there is so much sugar to preserve them. Also do they get sticky in the fridge, have you had different results storing them at room temperature? I will be adding them to my valentines treat box (I added rose water and pink food colouring) to sell this weekend if they last well/if I make another batch (:
I find that they store well overnight in a paper bag at room temperature. that way they don’t get sticky and tend to dry out a little more. They don’t last long in my house though. I would make a fresh batch the day before if you plan on selling them. 🙂
Hi just wondering if once done they can be melted? Was hoping to use these for some vegan rice crispy treats but obviously I need them to melt. Thanks.
I have not tried melting them. I have tried mixing rice crispies into the marshmallow before they set, but they were too wet and made the rice crispies soggy. I think that they would melt with some vegan butter though. Let me know if you try it. 🙂
This recipe looks so easy, I cant wait to try it. Do you think I could pipe these out individually? I want to pipe them onto a cookie then coat the whole thing with melted chocolate.
Hi Kristen, yes, you can pipe them. That is how I make vegan marshmallow peeps. Just be sure to work quickly, it will start to set as soon as it cools off. Enjoy! 🙂
Hi just made them but they won’t dry out? Any ideas what’s gone wrong? Thanks x
I’m not sure, maybe the humidity in the air is affecting them? Did you try putting them back in the oven for a little bit?
Hi,
Thanks a lot for that great recipe!
I have a question. This was the first time for me using both aquafaba and agar agar, so I guess I must have been doing something incorrectly.
My marshmallows wont dry, I can’t cut them at all and it seems the agar agar didnt really mix well with the rest of the ingredients because I have a transparent layer at the bottom and the “fluff” is on top of it. I dont know how else to describe it.
I didnt know what cream of tartar was (German here) so I used baking powder instead. Or maybe re-calculating cups into grams didnt work, I am not sure. Any clue what I might have done incorrectly?
Hi Desi, It sounds like your fluff and your agar agar syrup mixture didn’t mix well and the syrup settled to the bottom. You need to blend it until the fluff becomes shiny and smooth. (Also, I don’t know what the baking powder would have done to it. Cream of tartar is an acid that comes from the winemaking process. If you don’t have it where you live, you can use lemon juice in place of it. You need to use a small amount of acid to help the protein structure of the chickpea liquid bond together. (Also, the marshmallows do come out more moist than traditional store-bought marshmallows). I hope that helps. 🙂
Hi, I really want to try this recipe of marshmallows. I am not looking for necessarily vegan recipe. I just wanted to avoid gelatine and agar agar seems to be a perfect choice. So can I replace aquafaba with egg whites while keeping all the other ingredients same? What will be the changes in the recipe and what will be the amount of egg whites?
I think that it will work fine to do it with egg, but I am vegan and don’t buy eggs, so I’ve never tested it this way. I would guess that you can swap out the aquafaba for egg whites 1:1 for the same effect. Everything else should stay the same. Hope that helps. 🙂
Hi, I’m thinking about using this recipe with another recipe to make “Scotchmallows” — marshmallows with a layer of caramel wrapped in a coat of chocolate. The other recipe calls for pouring the marshmallow mixture over the cooling caramel and letting them cool and firm up together (then slicing later). Do you think this recipe would work in that way? Thanks.
Wow Heidi, that sounds delicious! I have never tried it, but I think that it will work to pour the marshmallows over the caramel and let it cool together. Let me know how it comes out. 🙂
If you wanted less sweet marshmallows could you just remove some of the sugar, or would that affect the texture of the finished product?
It will work to reduce the sugar. You can even leave the sugar out completely or use a sugar alternative. Enjoy! 🙂
Monica,
Can you please help me?! From this article on conversions could you please help me figure out how much Date syrup I would of use in place of the granulated sugar? https://www.girlversusdough.com/substitute-liquid-sweeteners-sugar/
TIA!!
I think that you could use about 3/4 of a cup of any liquid sweetener in place of the sugar. However, I haven’t tested it myself, so I don’t know for sure. Let me know if you try it.
In a pinch, can guar gum or xanthum gum be subbed for the agar agar in the marshmellows? I’m making them tomorrow and cannot locate A A in time. Also, would collagen supplement work? We are not vegan, just kosher and can’t have soy. Thank you in advance!
The agar agar is a vegan gelatin, if you are not vegan, then you can use gelatin in place of it. I have only tested this recipe with agar agar, however, so I can only vouch for it made that way.
hello, can you use stevia or honey in place of cane sugar? we dont use cane sugar. and what would be a good alternative to dust the marshmallows with instead of powder sugar?
thank you!
You can use any other sweetener instead of sugar, but if you use a liquid, they will be a little moister. You can dust them in corn starch instead of powdered sugar. I hope that you are able to make this recipe work for you.
Thank you Monica, so grateful for that recipe! My little girl is on her first overnight camp out tonight and desperate to join in the marshmallow roasting! They have worked out beautifully! I even tried ‘roasting’ them on my gas hob and they brown, melt and crisp just like regular marshmallows! I know one of the camp leaders is vegetarian as well as two other kids so I think there will be happy campers all round! Thank you!!
Debbie, I’m so happy to hear that you all liked them and that they worked for the campout! They do roast surprisingly well! 🙂
For making rice Krispy treats would you just skip the pan step and just mix it directly with the cereal?
Sterling, I was excited to make rice krispy treats this way too. I thought that I could just skip the pan step and mix it with the cereal, but it didn’t work. It’s too wet and makes the cereal soggy. I think it may work if you do the drying out process and then remelt it with vegan butter, but I haven’t had time to test it out yet, but I’ll let you know when I do. Let me know if you try it. 🙂
Just made these. Amazing!!!
I can’t imagine eating a mass produced marshmallow again (vegan or otherwise). And I made my daughter very happy!!!
I’m so happy that you and your daughter liked them! 🙂
Hi, I have now had seven failed attempts at making vegan sugar-free marshmallows. I tried several recipes on the internet, but not yours yet. I don’t have cream of tartar – can I use lemon? Since it will be heated, much of the liquid will disappear anyway. What is the cream of tartar? I thought acids make it harder for the agar to form a jelly.
And I was only able to buy agar flakes. I googled and it says to replace one tsp of agar powder with one tablespoon of flakes. Should this work or is there another reason why flakes might not work?
TIA
The cream of tartar gets whipped in with the aquafaba. The agar agar will be what you cook down with the sugar to make a syrup that will set the aquafaba, so the acid and the agar agar don’t mix until the end of the process. You can use lemon juice instead, but I have found that the cream of tartar works a little better. (Cream of tartar is an acid leftover from the winemaking process). You can also use agar agar flakes instead. You will just need more of it and it seems to take a little longer to melt completely. Good luck! 🙂
Has anyone tried making these and then roasting them over a campfire for S’mores?
I have roasted them over a campfire and they roast similar to a regular marshmallow. Enjoy! 🙂
I’ve made non vegan homemade marshmallows in the past and you need to dry them out extra long so they don’t melt when roasting, do you have to dry them out longer than when they’re in the oven to roast them nicely? Planning on having smores for a camping trip this weekend.
You will need to dry them out as the recipe describes, and they roast well that way. You may want to dry them out a little more so that they travel better and don’t get stuck together. Maybe transport them in a hard container so that they don’t get smushed together. Hope you enjoy them! 🙂
Could I put in puffed rice in the marshmallow mix before I put in the fridge or do you suggest letting them harden and reheating them to make rice krispy squares ?
I used the hot marshmallow fluff to make rice crispy treats with this last week and it was a fail! It was too wet and made the rice crispies soggy. (My kids ate it anyway, but I didn’t like it). I need to test the recipe again by remelting the dried out marshmallow. I’ll let you know.
How did the second batch come out?
Vanessa, I haven’t had a chance to make it again yet. I had a broken oven for a while then was out of town a lot. I’ll be sure to make the mini ones soon!
Can you substitute honey for sugar in this recipe? Do you think that they would hold up a bit for roasting a few seconds on an open camp fire? I’d love to try these for the kids at the resort but I don’t like using sugar.
Thank you
It’s so sweet that you would make it for kids at your resort! The marshmallows do hold up to toasting. I have never tried it with honey, so I’m not sure. I would be worried that it would be a little wetter. You may need to let it dry out a little longer. Let me know if you try it. 🙂
Hello, would you consider testing this recipe for mini marshmallows? AND mini dried cereal marshmallows, like Lucky Charms? I would like to see if that works with your recipe. Thanks.
I will give it a try as soon as I’m able. I think that you should pour the mixture on a cookie sheet instead of a deeper dish and simply cut them into smaller pieces. You can leave them in the oven until they dry out completely. Hope that helps. 🙂
Making them was easy but mine stayed too sticky so I must have done something wrong. I will try them again another time. But the process is quick and should work.
I’m not sure why they were too sticky. They are fairly sticky until you coat them in powdered sugar and dry them out in the oven. Maybe dry them again and leave them uncovered until they dry out some more?
So easy to make and nice and thick Marshmallows. I made the Vanilla ones as a starter. I was not sure if the AF would turn to liquid once Cocoa added. Glad I picked up the typo for you:). Cheers.
The aquafaba will stay just as fluffy once you add the cocoa powder. Liquids and especially oils tend to deflate the aquafaba, but powders don’t seem to.
Can I use coconut sugar?
You can use coconut sugar, but you will have brown marshmallows. If you’re okay with that, I’m sure it would taste good. 🙂
Looking forward to trying this recipe tomorrow and wondered if it is really only 1and 1/4 TEAspoons of sugar? I am used to adding a lot more sugar when making anything sweet with AF. Thanks, and will give a rating as soon as it is devoured:)
Oh my goodness, thank you so much for alerting me to that typo. It was supposed to say cup, not teaspoon. It has been fixed now. I hope that you enjoy them!