Vegan Marshmallow Recipe

Ligia Lugo

Published:

December 13, 2025

Last Modified:

February 18, 2026

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These homemade vegan marshmallows are silky sweet and light as air, with a fluffy bounce that lets them float effortlessly atop your steaming cup of vegan cocoa or hot coffee.

powdered sugar dusted vegan marshmallows are stacked on a platter to serve

Vegan marshmallows are one treat that really stick with me throughout the seasons. In summer, we roast them over the open fire during cookouts and camping trips. In winter, they melt into gooey deliciousness atop cinnamon-dusted mugs of vegan hot chocolate and proudly crown the roofline of our annual gingerbread house.

Store bought vegan marshmallows are a wonderful item, but I don’t always have them on hand and honestly, this time of year, there’s nothing like a homemade marshmallow to take your hot beverage or holiday dessert to the next level.

You’ll feel instantly luxurious as you whip your glossy marshmallow mixture with the aromas of rich vanilla and sweet sugar filling your kitchen, and the delicate dusting of powdered sugar at the end will have you feeling as cozy as if it’s the first snowfall of the season.

Ingredient Notes

ingredients needed to make homemade vegan marshmallows

Powdered sugar + Cornstarch – Together, these two snowy-white powders create the perfect dusty coating for your marshmallows, helping them to stay dry and keep from sticking. You can either buy certified vegan powdered sugar (also labeled as confectioner’s or icing sugar), or simply blitz regular cane sugar in your food processor until it turns into a soft powder.
Aquafaba – Also known as chickpea brine or chickpea water, this starchy liquid gold is renowned for its egg-white-like properties. When whipped, aquafaba readily takes on air, bringing an ethereal fluffiness to foods. The brine can smell a little funky when it first comes out of the can, but don’t worry, the aroma will dissipate and all you’ll taste in your finished marshmallows is an airy sweetness.
Cream of tartar – A small but crucial ingredient for aquafaba-based marshmallows, this fine white powder has important sugar-stabilizing properties. Cream of tartar will help your marshmallows keep their creamy, gooey texture and prevent the development of larger sugar crystals.
Cane sugar – Forms the syrupy base that gives your marshmallows their sweet flavor and glossy texture. Make sure to use certified vegan sugar or choose an unprocessed, organic variety.
Agar-agar powder – This seaweed-derived powder takes on a gelatinous texture when mixed with water, making it the perfect vegan gelatin replacement. This ingredient is what will give your vegan marshmallows their bouncy firmness. Without it, they would turn out chewier, more like taffy.

Step-by-Step Instructions

Mix. In a small mixing bowl, whisk the powdered sugar and cornstarch until just combined and set aside.
Prepare the pan. Line an 8 x 8 square pan with parchment paper, making sure to get the parchment all the way into the corners and up the sides. This will help you to lift your marshmallows out of the pan later! I like to use little binder clips to hold the parchment in place, but clothespins or pieces of tape would work too. Dust the surface of the parchment with a bit of the powdered sugar-cornstarch mixture, as if you are scattering flour on a counter before rolling out a dough. This powdery coating will make your life much easier once your marshmallows are set and it comes time to unstick them from the parchment.
Combine. In a second mixing bowl, combine the aquafaba and cream of tartar.
Beat until soft. Use a handheld electric mixer to whip the aquafaba mixture until soft peaks form. To test for soft peaks, dunk a whisk straight into the fluff, then invert it so the whisk part is sticking upright and the handle is pointing straight down. You’ll know you’ve nailed it when the fluff holds a softly pointed shape, yet still droops slightly when turned. Set this mixture aside for a moment while you work on the sugar syrup.
Simmer. In a small saucepot, stir together the cane sugar and water for the syrup mixture. Simmer over medium-high heat until the temperature reaches 240℉ on a candy thermometer or instant read thermometer. You’ll start to see big, globby bubbles surface as you approach the right temperature, so make sure to watch carefully to avoid overcooking.
Drizzle and whip. As soon as you hit 240℉, remove the hot liquid sugar mixture from the heat. Slowly drizzle it into your aquafaba marshmallow fluff with the mixer running on low to prevent any splatters. As you whip, you’ll see the mixture take on a gorgeous glossy shimmer. The first time I experienced this process was when learning to make Italian meringue in culinary school and I still remember how beautiful it was!

Beat until firm. Once you incorporate all of the sugar syrup, continue beating the mixture until firm peaks form. Once again, dunk your whisk and invert it; this time you’re looking for the peaks to stay firmly pointed upright with minimal drooping when turned. Once you’ve got those firm peaks, set your marshmallow mixture aside to make your agar agar gelatin.
Make agar mixture. In a saucepot, combine the cane sugar, water, vanilla extract, and agar agar powder. Bring to a boil over high heat, then reduce to medium and simmer for just 2-3 minutes until thickened and gelatinous.
Drizzle and whip. Remove your agar agar mixture from the heat and slowly drizzle it into your marshmallow mixture while the mixer is running on low. The mixture will thicken and become even more glossy and take on a very fluffy consistency like marshmallow cream.
Transfer and smooth. Scoop your marshmallow fluff into your prepared square pan and press it into an even layer, smoothing the top with a rubber spatula. It helps to wet your spatula with just a bit of water before smoothing the top of your marshmallows, as it provides just enough lubrication to keep the gooey marshmallow mixture from sticking to it. Cover loosely and let the marshmallows rest for 4-6 hours until set.
Dust and slice. Dust the surface of the marshmallow slab with more of the powdered sugar-cornstarch mixture and invert it onto a parchment paper lined work surface. Coat a long knife with more of the powder and slice your marshmallow slab into whatever size mallows you desire! Keep dusting as needed as you slice and transfer the marshmallows.
Coat and enjoy! Once sliced, give each of your vegan marshmallows a final snowy coating of powdered sugar mixture; it not only adds a festive flair and light sweetness, but makes your marshmallows much easier to serve and store. Enjoy with a mug of Vegan Hot Chocolate or however you like!

How To Store

At Room Temperature Arrange your vegan marshmallows in an airtight container, with sheets of parchment paper in between layers, and keep in a cool dry place away from sunlight for up to 5 days. Opt for a hard-sided tupperware style container instead of a plastic bag here, and do not refrigerate or freeze your marshmallows as this will alter their texture. I usually add a spoonful of the powdered sugar + cornstarch mixture to the container when storing to help absorb any extra humidity, keeping the marshmallows perfectly soft and pillowy.