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    Home » Recipes » Recipes

    November 5, 2017 113 Comments

    Easy Vegan Marshmallow Fluff

    22.0K shares
    ↓ Jump to Recipe

    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!

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    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!!!! ↓

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    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!

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    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).

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    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.

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    Use the mixer or a hand mixer to beat the liquid for about 1 minute until it starts to get fluffy.

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    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.

    Just 4 ingredients make this easy vegan marshmallow fluff that taste just like marshmallows and can even be toasted for the perfect s'more! #itdoesnttastelikechicken

    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! #itdoesnttastelikechicken

    Print Recipe
    4.98 from 46 votes

    Easy Vegan Marshmallow Fluff

    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.
    Prep Time11 minutes mins
    Total Time11 minutes mins
    Course : Dessert
    Cuisine : AmericanCanadian
    Servings: 6 (makes about 2 ½ cups)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
    Prevent your screen from going dark

    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

    *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.

    Nutrition

    Calories: 98kcal | Carbohydrates: 25g | Potassium: 10mg | Sugar: 25g
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


    « Smoky Vegan Beans on Toast
    Easy Vegan Hot Chocolate (with toasted marshmallow fluff)! »

    Reader Interactions

    Comments

    1. Jenn says

      June 26, 2020 at 10:20 pm

      I have no clue why I thought this would work, lol

      Reply
    2. Meagan says

      June 26, 2020 at 8:17 am

      Not sure if this has been asked already, but I'm wondering if this could be used to make rice crispy treats?

      Reply
      • Emma says

        December 15, 2020 at 7:49 pm

        Wondering the same thing please?

        Reply
        • Aubrey says

          May 04, 2021 at 2:36 am

          Dandies marshmallows and butter

      • Rowan says

        February 22, 2022 at 2:58 pm

        Ditto, looking to make some rice chrispie balls for kids snacks so the elasticity of the marshmellow is key for success. Any feedback would be warmly welcomed.

        Reply
    3. juli b says

      May 16, 2020 at 3:22 pm

      5 stars
      made this with salted chickpea brine, so I added a little more vanilla and a little less than 1/8th cup more sugar and turned out delicious!

      Reply
    4. Zooie says

      March 11, 2020 at 10:59 am

      This looks so yummy! Question though, could it be made with swerve sugar substitute?

      Reply
      • S says

        July 15, 2020 at 7:40 pm

        Typically you need classic granulated sugar to achieve the right texture with this type of recipe.

        Reply
    5. Fiona says

      March 09, 2020 at 9:12 pm

      I made this. Both with unsalted and salted beans. It whipped up well. Stiff peaks. But. I’m sorry, it just has a terrible bean aftertaste. We hated it. I wonder if adding more sugar would help. But really, it looked great, but the aftertaste was more than we could stand.

      Reply
    6. Akshay says

      February 16, 2020 at 12:36 pm

      Hi there
      Thanks for this amazing recipe
      I wanted to know how this will hold up at room temperature and how many days it can be stored in refrigeration
      Thanks

      Reply
    7. Jamie Jennings says

      December 01, 2019 at 10:37 pm

      Would this recipe work for using in fudge? There are no commercially made vegan marshmallow fluff products available and honestly melting marshmallows into fudge in my opinion completely changes the profile so I’ve been dying for a vegan fluff for years,

      Reply
      • Nikki says

        December 03, 2019 at 1:53 pm

        I just scrolled down here to ask the same thing! 😛 I miss my mom's Fantasy Fudge soooo much!

        Reply
      • Sam Turnbull says

        December 06, 2019 at 11:30 am

        Unfortunately, I don't think it would. You could buy vegan marshmallows that should work. 🙂

        Reply
        • Jacque says

          December 16, 2019 at 4:50 pm

          I have a fudge recipe I adore and am trying to veganize it. Why don't you think this would work in fudge?

      • Bart says

        December 09, 2021 at 9:02 pm

        You left this comment two years ago so it may not be relevant, but I use this recipe to make my mom’s peanut butter fudge and it works great!

        Reply
    8. Sarah says

      October 05, 2019 at 11:45 am

      5 stars
      Holy moly!!! I was so nervous because I don't have good luck whipping things in the past but this was so easy and worked just like you said! It's delicious, tastes just like marshmallow and doesn't have the garbage corn syrup and eggs that store bought does! I used it as frosting on top of a vegan chocolate cake for my daughter's smores theme birthday cake!

      Thank you so much!

      Reply
      • Sam Turnbull says

        October 08, 2019 at 10:09 am

        Oh that sounds delicious!! Thrilled you enjoyed it so much, Sarah 🙂

        Reply
      • Joelle Bradley says

        October 22, 2019 at 11:09 pm

        Sarah and Sam: What is the consistancy if you put it on a cake? will it stay soft like....shave cream? or will it gel/crust/harden? Did you need to store that cake in the fridge?

        Reply
    9. Adriana says

      September 24, 2019 at 4:22 pm

      5 stars
      This is amazing! I had no idea that you could so easily make vegan fluff! I whipped it up real quick and put it on top of some vegan hot chocolate! Yum! All I need now is a little blow torch to toast it up!

      Reply
      • Sam Turnbull says

        September 27, 2019 at 7:06 pm

        Haha, fun isn't it? So very happy you loved it, Adriana 🙂

        Reply
    10. Betty says

      September 23, 2019 at 11:07 am

      I was going to make for topping on snowballs. Should I make that morning to take to a party? Since overnight sounds like it would separate.

      Reply
      • Sam Turnbull says

        September 23, 2019 at 2:43 pm

        You can make it the day before if you like. If it seperates you can just give it a little whip to reincorporate.

        Reply
    11. Janine Larsen says

      September 04, 2019 at 1:23 am

      5 stars
      Made this tonight using a half recipe (1/4 cup of aquafaba) and it whipped up to good, stiff peaks in maybe 6 minutes. Tried it in a Fluffernutter (w/ peanut butter, on white bread) which was AMAZING. I'd never met one of those things before, so I had to look up pictures to see how much of the stuff is typically blopped onto the peanut butter. We're having "Fluffernutter Day" for our staff meeting in a couple of days (long story having to do with a couple of homesick New Englanders) and I volunteered to research a Marshmallow Fluff version suitable for vegans. This'll do just fine! I'll try whipping the next batch a while longer to see if that's an even better consistency, though this was ok by me. I'm also curious to see how the stuff looks after an overnight in the fridge, including how well it revives with some renewed whipping. One of my tasters tried it on hot cocoa, too, and concluded that Marshmallow Fluff is sorta problematic for beards whether in a drink or a sandwich.
      😉
      Thanks for the recipe! This'll become a go-to dessert topper in our house, I predict.

      Reply
      • Sam Turnbull says

        September 04, 2019 at 12:56 pm

        Wonderful Janine! So thrilled you enjoyed it. The nice thing about aquafaba is it doesn't seem to break like eggs do when overwhipped, so feel free to whip away!! So happy you enjoyed 🙂

        Reply
    12. Joshua Gamilla says

      July 08, 2019 at 3:00 am

      5 stars
      I tried and it taste amazing. I just wanted to know because I’m making vegan s’mores cupcakes. I’ve been using vegan buttercream, but wanted to know if you think this would hold for the cupcakes to top the chocolate cupcake.

      Reply
      • Sam Turnbull says

        July 13, 2019 at 10:46 am

        So happy you love it, Joshua! I'm afraid this won't hold up well on a cupcake but if you topped the cakes just as you are serving them that would work well 🙂

        Reply
    13. Kimberly says

      June 25, 2019 at 9:06 pm

      Hi I wanted to try to make this to use with a pastry bag to fill the inside of a cupcake (like a twinkie). Would this hold up to that do you think or would it just make the cake soggy and seep out slowly?
      Thanks!~

      Reply
      • Sam Turnbull says

        July 03, 2019 at 1:43 pm

        I wouldn't recommend it for that as I don't think it will hold up for a long time. I know this is a different flavour, but my lemon curd recipe would work well 🙂

        Reply
    14. Nikki says

      June 03, 2019 at 5:11 pm

      I used Zulka cane sugar, and this just never thickened up for me. :'( I followed all of the directions and whipped it for well over 15 minutes. Added additional cream of tartar and whipped it for an additional fifteen minutes. It's good tasting marshmallow goop, but now I don't know what to do about the filling I was going to use this for for my daughter's vegan S'mores cupcakes. *pout, pout*

      Reply
      • Sam Turnbull says

        June 10, 2019 at 12:36 pm

        I've never worked with that brand but if the granules of sugar are large it might have a harder time reaching stiff peaks. Hope that helps!

        Reply
      • Liz Johnson says

        December 05, 2019 at 7:54 pm

        Is there an easy way to get marshmallow out of the jar?

        Reply
      • Evie says

        December 24, 2021 at 7:11 pm

        Just an idea: maybe try pulsing the Zulka sugar in a blender first (until it resembles plain white sugar), and then using.

        Reply
    15. Rohan says

      April 18, 2019 at 5:49 am

      But do you think by adding liquid glucose it will be sticky like original marshmallow fluff made with egg. And without glucose it will be like just an meringue icing .

      Reply
      • Sam Turnbull says

        April 22, 2019 at 4:13 pm

        I've never cooked with liquid glucose so I'm afraid I can't help you there. I recommend trying the recipe as written before doing any experiments. Enjoy!

        Reply
    16. Laura Harney says

      April 03, 2019 at 4:35 pm

      Would a stevia/erythritol mix work in this instead of the sugar?

      Reply
      • Sam Turnbull says

        April 08, 2019 at 6:45 pm

        I'm not sure, sugar free cooking isn't really my thing, you're welcome to try tho!

        Reply
    17. Emma says

      February 17, 2019 at 3:46 pm

      Do you think you could add veggie-gel (vegetarian gelatin) to this and turn it into marshmallow?

      Reply
      • Sam Turnbull says

        February 19, 2019 at 12:27 pm

        I've never heard of veggie-gel before, so I am afraid I have no idea what it's like to work with. Sorry I can't be more help!

        Reply
    18. kimberly says

      December 06, 2018 at 12:24 am

      Would this work in fudge?

      Reply
      • Sam Turnbull says

        December 07, 2018 at 10:26 am

        I haven't tried it, but my guess is not that well.

        Reply
    19. Nancy says

      December 05, 2018 at 5:26 pm

      5 stars
      Love this! I made it twice, first with salted then with unsalted. I couldn’t really tell the difference (they both were slightly beany, but only slightly). The second batch was a half batch, but I ended up having to add a little more cream of tartar because 1/8 tsp wasn’t enough for stiff peaks.

      Reply
      • Sam Turnbull says

        December 07, 2018 at 10:24 am

        So happy you enjoyed it so much, Nancy!

        Reply
    20. Clarrissa says

      December 01, 2018 at 11:51 am

      5 stars
      I followed the recipe and my fluff never stiffened really. Any thoughts on what may have caused this?

      Reply
      • Sam Turnbull says

        December 02, 2018 at 1:44 pm

        It's hard to say without being in the kitchen with you. Did you make sure to add the cream of tartar? That's key. I imagine different brands of chickpea brine would vary. Sometimes it can take a long time to whip up, even over 15 minutes! You just have to be patient. Hope that helps!

        Reply
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