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.
Bon appetegan!
Sam.
I tried your easy vegan Marshmallow fluff today and oh my! It is delicious! Thank you so much!
I will post my blog with photos of the marshmallow fluff here because I can’t figure out how to post just the photo here. I will be using this on my hot chocolate when the cold weather arrives!
Thanks again!
So happy you loved it, Debbie 🙂
I was wondering if you think this might work well to fold further with a nutella-like chocolate spread (no nuts), to use as a topping for a homemade ice cream cake? Instead of whipped cream which my son doesn’t like. It would stay in the freezer until serving. Do you think it would break down and get too watery? Thanks
I’m not 100% sure as I haven’t tried it myself, but it sounds a bit risky. I would stick to a chocolate frosting recipe instead.
Hi. I have a question. Would this work to make homemade rice krispy treats?
Hi Anna, no I have tried it and it just makes the rice cereal soggy. I do have a recipe for rice Krispy treats in my cookbook, it uses a different method 🙂
Please help 🙂 I want to mix this with Dandies for the marshmallow layer of a smore’s bar recipe. Tried a more complicated one and it doesn’t seem to be working for me and I do NOT want to drive to find Smucker’s marshmallow topping SO I am pretty glad I found this. My QUESTION though – Do you think it will hold up/survive the elements being baked like that? I imagine it might disintegrate too much and either disappear or possibly cause sogginess on the graham layer. What are your thoughts?
Hi Alisha, I haven’t tried it in a recipe like that but I my guess is that it wouldn’t work. I believe it would likely just melt away and make your bars soggy.
Hi!
I would love to try this but was unsure of the sugar. Is this the regular white sugar or powdered sugar?
Thanks!
Regular white sugar. Enjoy!
Inspired, thanks Sam! Delicious on the tart and tangy rhubarb that’s just coming up in my garden, I’m looking forward to trying it on blackcurrants when they come in to season. It totally works as a frozen dessert too – marshmallow sorbet perhaps?! I guess because of the high sugar content, it doesn’t freeze really hard, it’s just nicely scoopable. I’m thinking I might add some blackcurrant powder to the next batch for pretty colour and a touch of berry flavour.
Marshmallow sorbet! That sounds delicious! Love that you are enjoying it so much, Joanne 🙂
Making soup for lunch and what do I do with the cannellini bean liquid while waiting for the soup to simmer? Well, see if it works for this vegan fluff! This is the first time I’ve tried this recipe and it won’t be the last. Awesome! (and yes, the cannellini liquid works. I can’t compare since I haven’t tried the chickpea yet, but I will!) It changes supper plans to baked squash so I can use my fresh fluff 🙂 Thanks!!!
Awesome!!! So happy you loved it, and great to know cannellini beans work too 🙂
I saw the title and almost skipped right over it for fear of candy thermometers and fussy instructions. Then I realized I knew better and someone who just gave us Fuss-Free Vegan wouldn’t do that to us! This looks absolutely awesome!!!
Hahaha! I wouldn’t do that to you for sure 😀 I hope you love it!
I followed this recipe to a T and it was fantastic!!! You could never tell it as made from bean juice!! Lol!!! I topped my homemade vegan hot chocolate with it this morning and was in heaven! Thank you so much… GENIUS!!!!
Woohoo! Thrilled you loved it so much, Adrienne 😀
Oh boy this looks deliciously tasty!!! I can’t wait to try this!! Thank you!! Ok so I had no idea about some sugars not being vegan, good to know. Thank you for that info. I was wondering can the sugar be replaced by another kind?
Thank you
Lynndel
I haven’t tried any other kind of sugar in this recipe, so I would recommend sticking to a white sugar. Just look up which sugars are vegan in your area 🙂 Enjoy!
how do you get the fluff to toast on your hot beverage?
I used a brulee torch 🙂
I wonder…….will this work for rice crispy treats?
Hi Melanie, no it won’t (I’ve tried it). Instead I recommend my Crispy Caramel Rice Squares in Fuss-Free Vegan (page 172). 🙂
Thanks Sam! I will have to try that.
Hello. Do you think that this would be good for icing a cake. Or as a meringue type pie topping. Looks delicious . Thanks for sharing
Hi Diane, for meringue for a pie I would recommend following the directions for my Lemon Meringue Pie in my cookbook Fuss-Free Vegan (page 188). I think this would work well to dollop onto a cake slice when serving, but as the fluff breaks down and gets watery over time, I wouldn’t suggest frosting an entire cake. Hope that helps!
How long does this keep in the frige in a “fluff” state?
About a day. After that, the water starts to separate but you can whip it back together.
Hi Sam-
Thanks for another great tip!
(Unrelated to this recipe-I love that you call your dog Chickpea! When I owned a bicycle shop, I named a cat “Spokewrench” aka Spokey : )
Also love your cookbook!
Hahaha too cute! So happy you are loving my book! 😀
Looks delish! I’ll make sure to make some for Christmas gatherings! Tx Sam!
You’re welcome, Grace 🙂
This looks sooooo good! I make hummus from scratch a lot and will always have a liquid left from cooking the chickpeas. Do you think it will work as well as the canned chickpeas liquid?
Hi Nat, yes for sure. You can follow the instructions here (or on other sites) to make aquafaba from scratch 🙂
Thank you!
Sugar is not vegan!
Well, if you use organic cane sugar or coconut sugar, it is vegan
Actuall Redpath sugar is vegan. The company does not use animal derived charcoal to clarify
that’s what I was going to say!
Hi Joe,
Actually, a lot of brands of white sugar are totally vegan. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. And a helpful tip is that all organic sugar is always vegan-friendly! Hope that helps
I used Zulka Morena Pure Cane Sugar… fully vegan… same texture as white sugar.
This looks like a fun thing to make, and I note with great appreciation that you have included several recipes for using the ‘Fluff’ as well as the chickpeas that no longer have their aquafaba. Well done Sammie!
Thanks, Marlis!