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This homemade vegan marshmallow fluff tastes like a sweet cloud, just like store-bought marshmallow creme! Made using a similar method to classic marshmallows, it has that same soft texture that holds its shape (seriously, you can turn the jar upside down!) and toasts up nice and golden brown.
Spread it on fluffernutter sandwiches, dollop it onto hot chocolate, or use it as a topping for pies and sweet potato casserole. When toasted, the outside caramelizes while the inside stays soft and fluffy, giving it that classic gooey marshmallow flavor. You’ll be eating spoonfuls out of the jar- it’s so good!
Why This Recipe Works
When I was first testing my homemade vegan marshmallows, I accidentally made a marshmallow fluff very similar to this one. At the time, I was disappointed because I was trying to make sturdy marshmallows that could be sliced into squares. But, it was a blessing in disguise because it helped create this recipe!
This recipe uses aquafaba (or chickpea brine) as a substitute for egg whites. I typically prefer using soy protein or potato protein as an egg white substitute because I’ve found that aquafaba doesn’t provide same structure, especially when baked. But while that makes aquafaba less ideal for traditional marshmallows, it’s actually what makes it perfect for marshmallow fluff!
My original marshmallow recipe uses kappa carrageenan to create a sliceable yet bouncy texture, but this fluff uses agar agar powder, which is a little easier to find. The aquafaba is reduced to concentrate its proteins, helping it whip into a stronger foam.
Similar to an Italian meringue, the sugar syrup is cooked to the soft-ball stage before being whipped into the aquafaba, and the agar agar provides just enough structure without making the fluff too firm.
Ingredients You’ll Need
Aquafaba (Chickpea Liquid or Brine)
Literally the liquid from a can of chickpeas. Bean juice! It’s a popular vegan egg white substitute because it can be whipped into a foam, much like egg whites.
Look for low-sodium or no-salt-added chickpeas. One 15–16 oz can typically contains about ¾ cup of aquafaba, which is exactly what this recipe is designed to use. Since the thickness and consistency of aquafaba can vary quite a bit between cans, reducing it on the stove is a super important step that helps it whip more reliably.
Cream of Tartar
This acidic powder helps stabilize the aquafaba as it’s whipped, similar to how it’s used when making traditional egg white meringue. The acidity helps the foam form smaller, more stable bubbles, making it less likely to collapse. You may be familar with cream of tartar from making snickerdoodles!
Granulated Sugar + Water
These are cooked together to make the hot sugar syrup. Look for a vegan-friendly granulated sugar if you’re concerned about bone char processing. Organic cane sugar is usually a good option.
Agar Agar Powder
Agar agar is a plant-based gelling agent that replaces the gelatin used in traditional marshmallows. It needs to be heated to activate its gelling properties and begins to set as it cools, helping the marshmallow fluff maintain its structure. Be sure to use agar agar powder, not flakes, since they aren’t interchangeable in equal amounts.
You can also omit the agar agar to make a looser vegan Italian meringue instead of marshmallow fluff. If omitting it, I recommend cooking the sugar syrup to a slightly higher temperature, around 250–255°F, to help the meringue hold its shape.
How to Make Vegan Marshmallow Fluff
Exact ingredient quantities are in the recipe card below!
Open a can of chickpeas and drain the liquid into a clean bowl. You should get about 3/4 of a cup.
Transfer to a saucepan and simmer over medium low heat to reduce it by half.
Pour into a measuring cup to check the volume – it should be around 1/3 cup. Transfer to a jar and chill in the freezer for 1 hour or the fridge for several hours.
Add the chilled aquafaba and cream of tartar to a clean stand mixer bowl.
Whip on high until soft peaks form, then gradually add 1½ tbsp sugar. Continue whipping to stiff peaks.
Whisk together the remaining sugar and agar agar powder in a saucepan. Add the cold water.
Simmer over medium-low heat for 5–6 minutes, until the syrup reaches 240°F (115°C).
To check the soft-ball stage without a thermometer, drop a little syrup into cold water. Once cooled, it should roll into a soft, pliable ball between your fingers.
With the mixer on low, slowly pour the hot syrup down the side of the bowl over 1–2 minutes.
Increase the speed to high and whip for 3–5 minutes, until thick, glossy, and voluminous. Add vanilla during the last 30 seconds.
Ways to Use Vegan Marshmallow Fluff
There are so many ways to use this homemade marshmallow fluff! Since it holds its shape and toasts, you can use it almost anywhere you’d use traditional marshmallow creme.
- Fluffernutter Sandwiches: Spread a thick layer of fluff onto soft bread with creamy peanut butter for a classic fluffernutter.
- Cake Filling: Spread between cake layers or pipe into cupcakes for a sweet, fluffy filling. It would be great in my vegan chocolate cake.
- Pie Topping: Pipe onto chocolate cream pie, s’mores pie, or other desserts and toast until golden brown.
- Hot Chocolate: Add a generous spoonful to hot cocoa instead of regular marshmallows.
- Sweet Potato Casserole: Spread or pipe over vegan sweet potato casserole and toast for a caramelized marshmallow topping.
- S’mores Desserts: Use in s’mores bars, brownies, or sandwich between graham crackers with melted chocolate.
Helpful Tips for the Best Vegan Marshmallow Fluff
- Don’t skip reducing the aquafaba! This step is very important. I’ve tested this recipe with thin aquafaba straight from the can, and the results can be hit or miss. Reducing it to ⅓ cup helps make sure you get a consistently thick fluff.
- Use a candy thermometer. For the most reliable results, cook the sugar syrup to between 240-245°F.
- Pour the hot syrup slowly on low speed. Take a full 1–2 minutes to gradually pour the syrup down the side of the mixing bowl. If the mixer is running too fast, the hot syrup can get flung onto the sides of the bowl, forming cotton candy-like sugar threads instead of incorporating into the fluff.
More Marshmallow Recipes
Vegan Marshmallow Fluff (Thick & Toastable!)
Rate this RecipeIngredients
- ¾ cup chickpea brine (aquafaba), reduced to ⅓ cup (80ml), see step 1
- ⅛ tsp cream of tartar
- 1½ tbsp granulated sugar, 19g- for whipping with the aquafaba
- ¾ cup granulated sugar, 150g – for the syrup
- ¼ cup water, 60ml
- 1 tsp agar agar powder, 3g
- ¼ tsp vanilla bean paste, optional, or substitute another extract
Instructions
- Reduce the aquafaba: Drain the liquid from a 15–oz can of low sodium chickpeas into a measuring cup. You should have about ¾ cup (180ml). Transfer to a small saucepan and simmer over medium-low heat for 10-15 minutes or until reduced to about ⅓ cup (80ml).
- Chill the aquafaba: Pour the reduced aquafaba into a measuring cup to check the volume, then transfer to the freezer for about 1 hour or refrigerate for several hours or overnight, until completely chilled.
- Whip the aquafaba: Transfer the chilled ⅓ cup of aquafaba to the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and whip on high speed. Once soft peaks form, gradually sprinkle in the 1½ tablespoons of granulated sugar. Continue whipping until stiff peaks form.
- Prepare the sugar syrup: While the aquafaba whips, whisk together the remaining ¾ cup of granulated sugar and agar agar powder in a medium saucepan. Add the cold water and whisk to combine.
- Cook the syrup: Bring the mixture to a simmer over medium-low heat and cook for about 5–6 minutes, or until it reaches 240°F (115°C) on a candy thermometer.
- Add the hot syrup: With the stand mixer running on low speed, very slowly pour the hot sugar syrup down the inside of the bowl into the whipped aquafaba. Pour in a thin, steady stream, taking about 1–2 minutes to add all the syrup. Avoid pouring directly onto the whisk.
- Whip until thick and glossy: Increase the mixer speed to high and whip for another 3–5 minutes, until the mixture becomes thick, glossy, and voluminous, forming stiff peaks that hold their shape. Mix in the vanilla bean paste during the last 30 seconds of whipping. The marshmallow fluff is ready to use immediately! Transfer to a jar for storage or use it right away as a topping or filling.
Recipe notes
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