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Prep time
8 hours 15 minutes
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Cook time
5 minutes
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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
Ingredients
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1/2 cup
aquafaba (unsalted brine from a can of chickpeas)
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1 cup
tapioca syrup (may sub with corn syrup)
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2 tablespoons
agar agar powder (vegan gelatin substitute)
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6 tablespoons
water
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1/4 teaspoon
salt
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1 teaspoon
pure vanilla extract
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tapioca/arrowroot flour for dusting
Directions
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First, line an 8x8 baking pan with parchment paper and then spray with coconut oil and generously dust with tapioca/arrowroot flour. Set aside.
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In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer.
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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.
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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.
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Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
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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!
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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).
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Store in an airtight container, best when consumed the same day, 2 days max.
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