Right now, it’s 4:29pm and I’m in a hotel room, in bed, with a glass of white wine, and a box of French fries. Judge away my friends, judge away! Well ok, by the time you read this I will actually be back home again, reuniting with Chickpea dog after my short trip to Montreal. Pet reuniting is high-priority stuff as all pet owners know, so I’m writing this post a little ahead of time… and I’m certainly not making vegan marshmallow fluff in this hotel room bed right now, that was made ahead of time too.
But you did see that, didn’t you? I made EASY VEGAN MARSHMALLOW FLUFF! See for yourself ↓
You see, I tried to make vegan marshmallows (the cylinder-shaped kind), as requested by several readers, and I just didn’t like the results. It required thermometers, hot liquid sugar, hard to find ingredients, and the results still weren’t great. Then it struck me. FLUFF!!! So simple, yet all the same marshmallow goodness. Oh, it’s fluffy, alright, and it tastes just like marshmallows. In fact, it’s so similar to marshmallows that it even toasts!!!! ↓
I know what you’re thinking… well no I don’t… but I do know what I’m thinking, and I’m thinking the possibilities just got endless. S’mores, sweet potato casserole, hot chocolate… I’m pretty sure I just gave away what several of the next recipes are going to be on my blog, but I just can’t contain the excitement about toasted vegan marshmallow fluff!
It gets better. WHAT!? Yeah, it does.
This recipe uses only 4 ingredients, the main one being aquafaba, which is the leftover liquid from a can of chickpeas (the bean, not the dog). How’s that for using up food scraps? And the whole thing whips up in about 10 minutes. No candy thermometers, no fussing about, just marshmallow fluff.
Enjoy by the spoonful (I did), or however you like to enjoy your vegan marshmallow fluff. My parents said it was a super delish topping on my Yes, This Really is Vegan Cheesecake recipe in Fuss-Free Vegan, (page 194).
To make Easy Vegan Marshmallow Fluff: Add the aquafaba, vanilla, and cream of tartar to a large bowl or the bowl of a mixer.
Use the mixer or a hand mixer to beat the liquid for about 1 minute until it starts to get fluffy.
Slowly sprinkle in the sugar while the mixer is on. At this point, it may get a little more liquid but don’t worry, just continue to beat for about 10 minutes until a stiff peak is formed.
When you lift the beater the fluff should look glossy and hold a stiff peak, even if you jiggle the bowl the peak should stay as is. It may take more or less time depending on your mixer and brand of aquafaba. Enjoy!
Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more!
Adapted from my Vegan Meringue Cookies recipe.
- 1/2 cup aquafaba (liquid from a can of unsalted chickpeas), *see notes
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional, but helps the texture hold better)
- 3/4 cup white sugar
Add the aquafaba, vanilla, and cream of tartar to a large bowl or the bowl of a mixer. Use the mixer or a hand mixer to beat the liquid for about 1 minute until it starts to get fluffy. Very slowly sprinkle in the sugar a spoonful at a time while the mixer is on. Continue to beat for about 10 minutes until a stiff peak is formed. When you lift the beater the fluff should look glossy and hold a stiff peak, even if you jiggle the bowl the peak should stay as is. It may take more or less time depending on your mixer and brand of aquafaba.
*I prefer using canned chickpeas that are salt-free (check the ingredients). The chickpeas with salt may have a slight bean taste, whereas the salt-free ones do not. Either salted or unsalted will still work. 1 can of chickpeas will contain about 1 cup of liquid.
*Store leftovers in an air-tight container in the fridge. It may start to decrease in fluffiness after a day, but you can give it a little whisk to liven it back up again.