Vegan Marshmallows
Healthy Little Vittles | Gina Fontana
Photo by Gina Fontana
- Serves
- 9-12 square marshmallows
- Prep Time
- 8 Hours 15 Minutes
- Cook Time
- 5 Minutes
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!
Ingredients
- 1/2 cup aquafaba (unsalted brine from a can of chickpeas)
- 1 cup tapioca syrup (may sub with corn syrup)
- 2 tablespoon agar agar powder (vegan gelatin substitute)
- 6 tablespoon water
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- tapioca/arrowroot flour for dusting
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Directions
- Step 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.
- Step 2
In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer.
- Step 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.
- Step 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.
- Step 5
Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
- Step 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!
- Step 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).
- Step 8
Store in an airtight container, best when consumed the same day, 2 days max.