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)
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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.
Diane Bolton says
Love it! Can I freeze leftovers
Kym Pooschke says
Loved your recipe. It turned out great put it in my frosting
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?
Katy says
When I go to flavor my fluff, I use pulverized freeze dried fruits and if you want peanut butter I would try PB2, the powder peanut butter! Best of luck!
Teresa says
could this be used to make fudge?
Sam Turnbull says
No, this wouldn't work for fudge unfortunately.
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!
Jess @ IDTLC Support says
We're glad you liked it!
Sheryl says
This sounds amazing! Can I use maple syrup or coconut sugar in place of white sugar?
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?
Sam Turnbull says
I wouldn't recommend it for that is it would make the cookie soggy.
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!
ish says
Hi! Would this work for rice krispies?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi ish! I wouldn't recommend using it for rice krispies as it will likely just make the rice krispies soggy. I recommend trying my recipe for vegan rice krispie squares instead. Enjoy!
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!
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.
Blitzo says
So amazing! Everyone in the family was enjoyed.
Sam Turnbull says
Yay!!
Adele says
Would love to see an actual vegan marshmallow recipe!
Jo says
Can you make this sugar free and still work?
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.
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
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!
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!
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?
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.
Michelle says
Hi! What is the serving size?