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!
Easy Vegan Marshmallow Fluff
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
Bon appetegan!
Sam.
Jenn says
I have no clue why I thought this would work, lol
Meagan says
Not sure if this has been asked already, but I'm wondering if this could be used to make rice crispy treats?
Emma says
Wondering the same thing please?
Aubrey says
Dandies marshmallows and butter
Rowan says
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.
juli b says
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!
Zooie says
This looks so yummy! Question though, could it be made with swerve sugar substitute?
S says
Typically you need classic granulated sugar to achieve the right texture with this type of recipe.
Fiona says
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.
Akshay says
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
Jamie Jennings says
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,
Nikki says
I just scrolled down here to ask the same thing! 😛 I miss my mom's Fantasy Fudge soooo much!
Sam Turnbull says
Unfortunately, I don't think it would. You could buy vegan marshmallows that should work. 🙂
Jacque says
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
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!
Sarah says
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!
Sam Turnbull says
Oh that sounds delicious!! Thrilled you enjoyed it so much, Sarah 🙂
Joelle Bradley says
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?
Adriana says
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!
Sam Turnbull says
Haha, fun isn't it? So very happy you loved it, Adriana 🙂
Betty says
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.
Sam Turnbull says
You can make it the day before if you like. If it seperates you can just give it a little whip to reincorporate.
Janine Larsen says
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.
Sam Turnbull says
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 🙂
Joshua Gamilla says
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.
Sam Turnbull says
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 🙂
Kimberly says
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!~
Sam Turnbull says
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 🙂
Nikki says
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*
Sam Turnbull says
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!
Liz Johnson says
Is there an easy way to get marshmallow out of the jar?
Evie says
Just an idea: maybe try pulsing the Zulka sugar in a blender first (until it resembles plain white sugar), and then using.
Rohan says
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 .
Sam Turnbull says
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!
Laura Harney says
Would a stevia/erythritol mix work in this instead of the sugar?
Sam Turnbull says
I'm not sure, sugar free cooking isn't really my thing, you're welcome to try tho!
Emma says
Do you think you could add veggie-gel (vegetarian gelatin) to this and turn it into marshmallow?
Sam Turnbull says
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!
kimberly says
Would this work in fudge?
Sam Turnbull says
I haven't tried it, but my guess is not that well.
Nancy says
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.
Sam Turnbull says
So happy you enjoyed it so much, Nancy!
Clarrissa says
I followed the recipe and my fluff never stiffened really. Any thoughts on what may have caused this?
Sam Turnbull says
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!