5 Ingredients or Fewer

Vegan Marshmallows

November 28, 2022
1 Ratings
Photo by Gina Fontana
  • Prep time 8 hours 15 minutes
  • Cook time 5 minutes
  • makes 9-12 square marshmallows
Author Notes

The easiest vegan marshmallow recipe that actually toasts! These gluten-free, Vegan Marshmallows are made with only 5-ingredients including aquafaba, agar agar powder (vegan gelatin), tapioca syrup, vanilla, and a pinch of salt!
Healthy Little Vittles | Gina Fontana

What You'll Need
  • 1/2 cup aquafaba (unsalted brine from a can of chickpeas)
  • 1 cup tapioca syrup (may sub with corn syrup)
  • 2 tablespoons agar agar powder (vegan gelatin substitute)
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • tapioca/arrowroot flour for dusting
  1. First, line an 8x8 baking pan with parchment paper and then spray with coconut oil and generously dust with tapioca/arrowroot flour. Set aside.
  2. In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer.
  3. Add the tapioca syrup to a small saucepan and bring to a boil. While waiting for it to boil, dissolve the agar agar in the 6 tablespoons of water and then add it to the saucepan.
  4. Whisk the syrup continuously until it reaches a rolling boil, then add the salt and vanilla to the saucepan. Whisk to combine then remove from heat.
  5. Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
  6. Quickly pour the fluff into your prepared baking pan, smooth the surface, and let it rest for about 3 hours/overnight. If using as marshmallow fluff, use right away!
  7. Once they have set up, dust with tapioca/arrowroot flour and turn it out on a tapioca starch dusted surface and slice into squares (or desired shape).
  8. Store in an airtight container, best when consumed the same day, 2 days max.

See what other Food52ers are saying.

1 Review

Karina July 8, 2023
I was so excited when I saw this recipe! I stuck to the instructions but it didn’t set and sort of separated. It looked like some of the agar mixture sunk all the way though, not much but enough for a thin layer of gel in the bottom. I am not sure if including instructions for a candy thermometer and/or which stage we need to get the sugar to (water tests)…but perhaps the tapioca syrup doesn’t behave like other sugars? I was disappointed it didn’t work.

As for just using this recipe like marshmallow fluff, while sweet…it tastes a little beany.