Author: It takes just 4 ingredients make my easy vegan marshmallow fluff that tastes just like marshmallows. This recipe is so darn easy to make so authentic, it can even be toasted for the perfect s'more!
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).
How 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!
(click stars to vote)
Easy Vegan Marshmallow Fluff
Servings: (makes about 2 ½ cups)
PRINT
PIN
COMMENT
Ingredients
- ½ cup aquafaba, (liquid from a can of unsalted chickpeas), *see notes
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar, (optional, but helps the texture hold better)
- ¾ cup white sugar
Instructions
- 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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Karla says
Can I toast it in the oven? And can I use coconut sugar? It’s the only one I have in hand.
Sam Turnbull says
Yes, just be careful not to burn it, it toasts quickly. I believe coconut sugar should work fine, although I haven't tested it myself.
Debbie Riffel says
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!
Sam Turnbull says
So happy you loved it, Debbie 🙂
Shayla says
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
Sam Turnbull says
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.
Anna says
Hi. I have a question. Would this work to make homemade rice krispy treats?
Sam Turnbull says
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 🙂
Alisha says
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?
Sam Turnbull says
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.
Vikki Hughes says
Hi!
I would love to try this but was unsure of the sugar. Is this the regular white sugar or powdered sugar?
Thanks!
Sam Turnbull says
Regular white sugar. Enjoy!
Joanne says
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.
Sam Turnbull says
Marshmallow sorbet! That sounds delicious! Love that you are enjoying it so much, Joanne 🙂
Robbin says
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!!!
Sam Turnbull says
Awesome!!! So happy you loved it, and great to know cannellini beans work too 🙂
Kristi says
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!!!
Sam Turnbull says
Hahaha! I wouldn't do that to you for sure 😀 I hope you love it!
Adrienne says
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!!!!
Sam Turnbull says
Woohoo! Thrilled you loved it so much, Adrienne 😀
Lynndel says
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
Sam Turnbull says
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!
Karen says
how do you get the fluff to toast on your hot beverage?
Sam Turnbull says
I used a brulee torch 🙂
Melanie K says
I wonder.......will this work for rice crispy treats?
Sam Turnbull says
Hi Melanie, no it won't (I've tried it). Instead I recommend my Crispy Caramel Rice Squares in Fuss-Free Vegan (page 172). 🙂
Melanie says
Thanks Sam! I will have to try that.
Diane says
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
Sam Turnbull says
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!
Sandra says
How long does this keep in the frige in a "fluff" state?
Sam Turnbull says
About a day. After that, the water starts to separate but you can whip it back together.
Patti says
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!
Sam Turnbull says
Hahaha too cute! So happy you are loving my book! 😀
Grace Morin says
Looks delish! I'll make sure to make some for Christmas gatherings! Tx Sam!
Sam Turnbull says
You're welcome, Grace 🙂
Nat says
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?
Sam Turnbull says
Hi Nat, yes for sure. You can follow the instructions here (or on other sites) to make aquafaba from scratch 🙂
Nat says
Thank you!
joe says
Sugar is not vegan!
Nat says
Well, if you use organic cane sugar or coconut sugar, it is vegan
Grace Morin says
Actuall Redpath sugar is vegan. The company does not use animal derived charcoal to clarify
jodi says
that's what I was going to say!
Sam Turnbull says
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
Adrienne says
I used Zulka Morena Pure Cane Sugar... fully vegan... same texture as white sugar.
Nikki says
I used Zulka, and this just didn't turn out for me. 🙁 Tastes good, but it just didn't thicken up for me even after over 20 minutes of whipping. It's just marshmallow goop. 🙁
marlis lindsay says
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!
Sam Turnbull says
Thanks, Marlis!