These Vegan Marshmallows are soft, fluffy, and delightfully sweet with the classic melt-in-your-mouth texture of traditional marshmallows—without using gelatin. Made with plant-based ingredients, they are perfect for hot chocolate, roasting, baking, and creating festive treats.

This homemade vegan dessert is a fun alternative for anyone following a plant-based lifestyle or looking for a dairy-free and gelatin-free sweet. With their airy texture and vanilla flavour, these marshmallows are a delicious addition to desserts, snack boards, and holiday recipes.

Can This Vegan Marshmallows Recipe Support Weight Loss Goals?

Vegan marshmallows are still a sweet treat and are best enjoyed in moderation. While they are gelatin-free and plant-based, they are primarily made from sweeteners and do not provide significant protein or fibre. For a more balanced snack, pair them with protein-rich foods such as nuts, Greek-style vegan yogurt, or a protein-based dessert.

Does Vegan Marshmallows Fit a High-Protein Lifestyle?

Traditional vegan marshmallows are not naturally high in protein because their main ingredients are sugar and plant-based gelling agents. However, they can fit into a high-protein lifestyle as an occasional treat when balanced with protein-rich meals. The recipe is low in fat and contains minimal net carbs from fibre, but the overall carbohydrate content remains high due to the sweetener.

Why This Recipe is Special

• Completely gelatin-free and vegan-friendly.
• Soft, fluffy texture similar to classic marshmallows.
• Made with simple plant-based ingredients.
• Perfect for hot drinks, desserts, and holiday treats.
• Customisable with different flavours and colours.

My Personal Experience

• I always prepare the coating mixture before starting the marshmallow base.This prevents the sticky mixture from sitting too long while I prepare the pan.
• I find using a stand mixer makes the process much easier.The whipping stage requires time and creates the light, fluffy texture.
• I love adding a little extra vanilla extract.It gives the marshmallows a bakery-style sweetness and aroma.
• Cutting them with a lightly oiled knife works best.It keeps the soft marshmallow from sticking and creates clean squares.

Perfect For

These Vegan Marshmallows are perfect for hot chocolate toppings, Christmas treats, homemade s’mores, vegan baking, birthday parties, dessert platters, edible gifts, camping snacks, and holiday celebrations.

Why You’ll Love This Recipe

• Soft and Fluffy TextureThese marshmallows have the airy bite and sweetness you expect from classic marshmallows.
• Plant-Based IngredientsNo gelatin, dairy, or animal-based ingredients are used.
• Fun Homemade TreatMaking marshmallows from scratch is a unique and rewarding baking project.
• Great for DessertsUse them in cookies, brownies, hot chocolate, or sweet snack recipes.
• Customisable FlavoursAdd cocoa, peppermint, coconut, or fruit flavours for variety.
• Perfect for GiftingHomemade marshmallows make a thoughtful edible gift.

Common Mistakes to Avoid

• Not whipping the mixture long enough, resulting in dense marshmallows.
• Adding hot syrup too quickly, which can affect the texture.
• Skipping the dusting mixture, causing the marshmallows to stick.
• Cutting the marshmallows before they fully set.

Required Equipment

• Stand Mixer or Electric Hand Mixer — Whips the mixture into a light, fluffy texture.
• Candy Thermometer — Helps achieve the correct syrup temperature.
• Square Baking Pan — Creates evenly shaped marshmallow pieces.
• Silicone Spatula — Makes transferring the sticky mixture easier.
• Sharp Knife — Cuts clean marshmallow squares.
• Fine Mesh Sieve — Helps evenly dust the coating mixture.

Storage Instructions

• Room Temperature: Store marshmallows in an airtight container for up to 2 weeks.
• Refrigerator: Not recommended, as moisture can make them sticky.
• Freezer: Freeze in a sealed freezer bag for up to 3 months. Thaw at room temperature before serving.
• Best Container: Use a dry airtight container with parchment paper between layers to prevent sticking.

Recipe Details

Preparation Time: 20 minutes

Setting Time: 6 hours

Total Time: 6 hours 20 minutes

Servings: 24 marshmallows

Best Season: All-season

Total Calories (Per Serving): Approximately 55 kcal

Short Description

These homemade Vegan Marshmallows are fluffy, sweet, and completely gelatin-free.

Perfect for hot chocolate, desserts, and festive treats, they bring classic marshmallow texture to a plant-based kitchen.

A fun homemade recipe that everyone can enjoy.

📝 Ingredients

Marshmallow Base

• ½ cup (120 ml) aquafaba (chickpea liquid, chilled)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) water
• 2 tbsp agar agar powder (plant-based setting agent)
• Pinch of salt

Coating Mixture

• ½ cup (60 g) powdered sugar
• ½ cup (60 g) cornstarch

Note: Agar agar brands vary in strength, so follow package instructions if your brand recommends different quantities.

Directions

1. Line an 8-inch square pan with parchment paper and lightly dust it with the coating mixture.
2. Add aquafaba and powdered sugar to a mixing bowl. Whip on high speed for 5–8 minutes until thick, white, and fluffy.
3. In a saucepan over medium heat, combine sugar, water, agar agar, and salt.
4. Bring the mixture to a gentle boil and cook for 4–5 minutes, stirring occasionally, until the syrup slightly thickens.
5. Slowly pour the hot syrup into the whipped aquafaba while mixing on medium speed.
6. Increase speed to high and continue whipping for 8–12 minutes until the mixture becomes thick, glossy, and holds shape.
7. Quickly spread the mixture into the prepared pan using a silicone spatula.
8. Dust the top with the coating mixture and allow it to set at room temperature for 6 hours or overnight.
9. Remove from the pan, cut into squares, and coat each piece lightly with the powdered sugar-cornstarch mixture.

Vegan Marshmallow Tips

• Use chilled aquafaba for better whipping results.
• Work quickly once the mixture thickens because agar sets faster than gelatin.
• Keep tools completely clean and grease-free for the best volume.
• Add flavours after whipping, before transferring to the pan.

Nutrition Facts (Per Serving – Approximate)

• Calories: 55 kcal
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 15 mg
• Potassium: 5 mg
• Total Carbohydrates: 14 g
• Fiber: 0 g
• Net Carbs: 14 g
• Sugars: 13 g
• Protein: 0 g
• Calcium: 2 mg

Notes

• Store in a cool, dry place to maintain the fluffy texture.
• Avoid refrigerating because humidity can make marshmallows sticky.
• For chocolate vegan marshmallows, add 2 tbsp cocoa powder during whipping.
• For peppermint marshmallows, add ½ tsp peppermint extract.
• Contains no dairy or gelatin, but always check ingredient labels for certified vegan products.

Frequently Asked Questions

1. Do vegan marshmallows melt like regular marshmallows?
Yes, they soften and melt when heated, although the texture can vary depending on the gelling agent used.

2. Can I make vegan marshmallows without agar agar?
Agar agar is recommended because it provides the structure needed for a firm marshmallow texture.

3. Why are my marshmallows sticky?
High humidity or insufficient coating can make them sticky.

4. Can I use aquafaba from homemade chickpeas?
Yes, as long as it is concentrated enough to whip properly.

5. How long do homemade vegan marshmallows last?
They stay fresh for about 1–2 weeks when stored properly in an airtight container.

6. Can I add food colouring?
Yes, add a small amount of vegan food colouring during the whipping stage for colourful marshmallows.