4.99 from 61 votes
| 117 Comments
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 excitementabout 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 Cheesecakerecipe 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 jigglethe bowl the peak should stay as is. It may take more or less time depending on your mixer and brand ofaquafaba. Enjoy!
4.99 from 61 votes
(click stars to vote)
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: 11 minutes mins
Total: 11 minutes mins
Prep: 11 minutes mins
Total: 11 minutes mins
Servings: 6 (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
US Customary - Metric
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 jigglethe 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 decreasein 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 Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
See AlsoGarlic Prosciutto and Hot Honey Baked Brie Bread Bowl — b. sweetDIY Roundup: 25 Easy and Creative Sharpie Crafts - YesMissyBaked Orange ChickenDill Pickle Pasta Salad Cuisine: American, Canadian
Course: Dessert
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Dessert
Bon appetegan!
Sam.
« Smoky Vegan Beans on Toast
Easy Vegan Hot Chocolate (with toasted marshmallow fluff)! »
GET A FREE COOKBOOK!
Claim a complimentary eCookbook featuring 30 rave-reviewed vegan recipes! Simply enter your name and email and we'll send it to you ASAP! 🎉📩
Reader Interactions
Comments
Kym Pooschke says
Loved your recipe. It turned out great put it in my frostingReply
Jeet says
Hi, I love this recipe thank you for sharing it. Have you got any tips on how to flavour the fluff? For example with peanut butter or other fruit flavours?
Reply
Teresa says
could this be used to make fudge?Reply
Sam Turnbull says
No, this wouldn't work for fudge unfortunately.
Reply
See AlsoAir Fryer Cinnamon Apple Chips
Ingrid says
This is the coolest recipe!! I made this to go along with your not chocolate recipe and I’m so amazed. I’ve never had fluff since I’ve been vegan for so long and my partner says this tastes just like “the real thing”. I used monkfruit and only had salted chickpeas but it’s perfect nonetheless!Reply
Jess @ IDTLC Support says
We're glad you liked it!
Reply
Sheryl says
This sounds amazing! Can I use maple syrup or coconut sugar in place of white sugar?
Reply
Sam Turnbull says
Hi Sheryl, I do not think either of those sweeteners would work.
Jackie Geary says
Is this thick enough to fill a cookie?
Reply
Sam Turnbull says
I wouldn't recommend it for that is it would make the cookie soggy.
Reply
Caitlin // @realswanky says
This turned out absolutely PERFECT, I had to half the recipe simply because I could only muster up 1/4c aquafaba from my leftover beans in fridge but the recipe did not disappoint!Reply
Frances says
Hi!
Do you think this could be used to make Rice Krispie treats? When I was vegetarian that’s how I made them but now I’m vegan I wouldn’t eat the store bought fluff as it contains egg whites. Thanks!Reply
Sam Turnbull says
Hi Frances, no it won't work for rice krispie treats. You can try my recipe for vegan rice krispie treats tho.
Reply
Blitzo says
So amazing! Everyone in the family was enjoyed.Reply
Sam Turnbull says
Yay!!
Reply
Adele says
Would love to see an actual vegan marshmallow recipe!
Reply
Jo says
Can you make this sugar free and still work?
Reply
Naia says
You can! I made a sugar free version for a low cal options and used Stevia. Came out fine! It's not like with meringue where sugar is integral to the foundation of the recipe.
Reply
Rebecca says
I’ve tried twice neither time worked and I bake a lot. Don’t know if it’s the Aquafaba I’m using but I’m disappointed
Reply
Sarah says
Hey, I would try reducing the liquid by 1/3 by boiling the bean water. So if you start with 1 cup, you will gently boil til you have 2/3 cup left. Let it cool before making the recipe. You may need to adjust sugar down to taste, but I’m not sure. Best luck!
Reply
Claire says
Worked amazing! I used raw sugar instead of white and initially I was concerned that it would come out a bit brown but it’s completely white. Also tripled the recipe so it took even longer to blend but it’s fantastic.
Sam Turnbull says
Yay! So happy you enjoyed it!!
Rose says
Hi Sam,
Cutest hot cocoa and marshmallow cream in the world! I added a candy cane for the season to help stir and dip! 2020!
Reply
Marc says
I've made this and it's amazing right out of the bowl, but after sitting in the fridge overnight, all of the liquid has separated. There is a big fluffy white cloud of marshmallow in the bowl but when I lift it up, there's a big pool of sugar water. And the cloud reveals itself to be a shell of its former self when you cut into it. I tried it again with xanthan gum and had the same issue. Does anybody know how to make this last for more than a day?
Reply
Kristen says
It says in the recipe that you need to whip it up again the next day. I don’t think there’s any way to avoid that separation but whipping it again should work.
Reply
Michelle says
Hi! What is the serving size?
Reply
« Older Comments
