How to Make Vegan Marshmallows – Healthy Vegan Marshmallow Recipe without Gelatin
For a cleaner marshmallow option, give this homemade vegan
marshmallow recipe a try! I’ll show you how to make vegan marshmallows without
gelatin by using agar agar flakes instead.
They’re light, fluffy, and just as satisfyingly sweet as
traditional ‘mallows. But, this vegan marshmallow recipe lets you skip the corn
syrup, and relies entirely on plant based ingredients.
Typically, marshmallows get their fluffy, spongy texture
from gelatin, which is produced from animal bones. Luckily, we can make completely
gelatin free marshmallows using aquafaba and agar agar!
Don’t get me wrong—this vegan marshmallow recipe is still plenty sweet and sugary. But, it’s a farcleaner option than store bought marshmallows—no ultra processed ingredients or ultra refined sweeteners. Perfect for healthy vegan hot chocolate or vegan s’mores—or just enjoying all on their own!
How to Make Vegan Marshmallows without Gelatin
Full disclosure: this homemade vegan marshmallow recipe does
take more time to prepare than buying vegan marshmallows at the store. And, the
recipe can be a bit finicky. But, just be patient and I promise—they’re well
worth the extra effort!
Let’s walk through how to make vegan marshmallows without gelatin and I’ll give you some tips based on what worked for me:
Prepare your Pans
To start, prepare two pans by dusting them with powdered
sugar and set aside. I used two 8×8-inch cake pans when I made this recipe, but
you’re welcome to use one larger pan if you have one.
Mix Aquafaba Marshmallow Base
To the bowl of a stand mixer, add aquafaba and cream of tartar. If you’re unfamiliar with aquafaba, it’s simply the liquid that’s inside a can of chickpeas. It has a thick, viscous texture that makes it great for vegan-ized treats like marshmallow fluff, as well as other vegan baked goods and desserts. Just drain a can of chickpeas over a measuring cup and use ½ cup for this vegan marshmallow recipe.
Using the whisk attachment, mix on high for about 6 minutes, until it’s nice and fluffy. Then, add vanilla and continue to whip for another 3 minutes until you see stiff peaks form. For a ‘meringue’ like this, the true test that it’s ready is to turn your bowl upside down and see if the mixture stays put! Set aside for a moment while you prepare your agar agar mixture.
Boil Agar Agar & Sugar Mixture
On the stovetop, combine water and agar agar flakes in a small saucepan. Bring that to a boil, and allow to boil for 3 minutes while you stir continuously. Then, add in your sugar and continue to boil over medium-low heat for another 3 minutes or so. It’s important to pay attention here so you don’t let the mixture burn!
Finally, turn off the heat and you’re ready to combine the
two vegan marshmallow mixtures.
Combine Aquafaba and Agar Agar Mixtures
Return to your aquafaba mixture that’s in the bowl of your stand mixer and add salt. Then, gradually pour in the hot agar agar syrup mixture as you beat on low for about 2 minutes. When it’s ready, the mixture should look white and shiny.
Transfer Vegan Marshmallow Recipe to Pans
Now, you’re ready to pour the combined mixture into your prepared pans! Distribute evenly and spread it into an even layer in each pan. Next, simply dust the tops of both pans with powdered sugar and allow them to cool for 1-2 hours.
Cut into Squares and Dry In Warm Oven
Near the end of the cooling time, preheat your oven to 150°F (65°C)—or the lowest possible temperature. Then, carefully cut your cooled vegan marshmallow mixture into squares. It will be sticky! Transfer cut marshmallows to baking sheets lined with parchment, dusting them with powdered sugar on all sides.
Once prepared, you can turn the oven off and add the baking sheets to the warm oven for about an hour. You don’t want to cook these vegan marshmallows without gelatin but this step will help to dry dry out! And, if they still feel too wet or sticky after an hour, preheat the oven again, re-dust with powdered sugar, and repeat the drying process once more.
100-Calorie Healthy Hot Chocolates 5 Ways + Clean, Vegan Marshmallows!
½ cup aquafaba (chickpea liquid) ¼ tsp cream of tartar 1 Tbsp vanilla extract ⅔ cup water 1 Tbsp agar agar powder/flakes 1¼ cups sugar ¼ tsp salt ½ cup powdered sugar (for dusting)
Dust two 8×8-inch pans with powdered sugar. Set aside.
Add aquafaba and cream of tartar to the bowl of a stand mixer. Mix with the whisk attachment on high for 6 minutes, until fluffy. Add vanilla and whip another 3 minutes until stiff peaks form.
In a small saucepan, combine water and agar agar, and bring to a boil. Boil the water for 3 minutes, stirring continuously.
Add sugar and boil over medium low heat for another 3 minutes. (Be mindful—don’t let the mixture burn!)
Turn off the heat. Add salt to aquafaba mixture and gradually pour in hot syrup, beating on low for 30 seconds at a time (for about 2 minutes). The mixture will turn white and shiny.
Add mixture to prepared pans, spreading into an even layer.
Dust the tops with powdered sugar and allow to cool for 1-2 hours.
Preheat oven to 150°F (65°C), or lowest possible temperature.
Cut marshmallow mixture into squares and transfer to baking sheets lined with parchment. Dust marshmallow squares with powdered sugar on all sides.
Turn the oven off and add the cubed marshmallows to warm oven for about an hour to help them dry out.
(If marshmallows still feel too wet or sticky after an hour, repeat drying process: remove trays from oven and preheat to 150°F (65°C) again. Flip each marshmallow and dust with powdered sugar on all sides. Turn oven off and return trays to oven for another hour, as needed.)
Yields ~60 vegan marshmallows (depending on size of cut).