These homemade vegan marshmallows are the hands-down BEST marshmallows on the web! They’re easy to make, completely fool proof, and require just 5 ingredients and 25 minutes of hands on time.
Perfect, easy gelatin free marshmallows for a cup of hot chocolate, s’mores, and vegan Rice Krispie treats!
Why Are Regular Marshmallows Not Vegan?
Regular marshmallows contain an ingredient called gelatin that is not vegan or vegetarian. Gelatin is derived from ground up animal body parts and gives marshmallows their stretchy, gummy texture. This recipe makes gelatin free marshmallows with no animal products at all.
Are Homemade Marshmallows Worth it?
There’s definitely a bit more work involved than running to the store and picking up a bag of store-bought vegan marshmallows, but it’s SO WORTH IT, especially during the holiday season!
You’ll love these delicious vegan marshmallows because…
- These marshmallows roast, melt, and are 100x softer and gooey-er than store-bought vegan marshmallows!
- It’s simple and fool-proof. I use specific ingredients that will make perfect marshmallows without much effort at all. While you’re at it, try cutting these vegan marshmallows into Homemade Vegan Peeps!
- It works every time.
- It takes a fraction of the time compared to other recipes available. Vegan marshmallow recipes that use aquafaba can take you 20+ minutes to whip just the aquafaba alone (if it even works at all). Recipes that use gelatin also take 8+ hours to set. This recipe for marshmallows without gelatin will take you 25 minutes start to finish and only 3 hours to set.
Listen to reader Jackie who shared,
“This is the third vegan marshmallow recipe I’ve tried and the first one to come out well!”
Vegan Marshmallow Ingredients
PLEASE READ: I tested this recipe extensively and can confidently tell you that any recipe that calls for agar agar powder or whipped aquafaba is NOT ideal for making homemade vegan marshmallows.
Aquafaba (the liquid from a can of chickpeas) is a very finicky ingredient and requires specific conditions to whip properly (very clean bowl, specific temperatures, long whipping times).
Similarly, agar agar is a good gelling agent, but it does not firm up enough to make a marshmallow.
It makes a very nice marshmallow fluff, but it does NOT make a nice marshmallow. Period. If you have tried recipes in the past that use these ingredients and had poor results, I am unfortunately not surprised.
These Vegan Marshmallows, however, are made with 5 fool-proof ingredients that will work every single time.
- Versawhip 600k: This food ingredient is a type of soy protein isolate, specifically designed to be used as an egg white substitute or foam stabilizer in vegan and vegetarian cooking. In fact, the wildly popular Dandies Vegan Marshmallows are made with soy protein isolate for this very reason. This ingredient is very hard to find in stores, so I always purchase it on Amazon.
- Druid’s Grove Vegan Gelatin: This vegan gelatin acts like regular gelatin in plant-based recipes and is made primarily from carrageenan. It’s a key ingredient that helps the marshmallows set PROPERLY.
- Light Agave Nectar: Replaces the traditional corn syrup in most marshmallow recipes. Corn syrup is naturally vegan, but I never buy it and didn’t want to buy another ingredient specifically for this recipe.
- White Granulated Sugar: Adds sweetness and keeps the color of the homemade marshmallows a bright white.
- Tapioca Flour: Used after the marshmallows are made for dusting and keeping them fresh.
Add-ins and Variations
- Light agave nectar substitutions: Use corn syrup or maple syrup (maple syrup makes the marshmallows slightly darker in color).
- Tapioca flour substitutes: Use arrowroot powder instead.
- For roasting: If you are roasting these marshmallows, I would coat them in a mixture of tapioca flour and powdered sugar (icing sugar) – about ⅓ cup of each. The powdered sugar will help them roast evenly.
- Add vanilla extract: Add 1 tablespoon of vanilla extract to the stand mixer.
- Add peppermint: Add 1 tablespoon of edible peppermint extract to the stand mixer.
Needed Equipment
- Candy Thermometer (please do not try and make homemade vegan marshmallows without this!)
- Heavy Bottom Pot
- 5 Qt. Stand Mixer
- Silicone Spatula
- Parchment Paper
- Casserole Dish
- Fine Mesh Sieve
How to Make Homemade Vegan Marshmallows
- Prep a casserole dish or sheet pan. Line a 9×13 casserole dish with parchment paper. Using a fine mesh sieve, dust the parchment paper with ¼ cup of tapioca flour.
- Make the hot sugar syrup. In the bottom of a large, heavy-bottomed pot, add the cane sugar, light agave, and ½ cup of water. Stir together until the sugar dissolves. Then, place the pot on the stovetop over medium heat and bring it to a boil. Once the candy thermometer hits 200-210 degrees Fahrenheit, begin to whip the Versawhip 600k.
- Whisk the Versawhip and gelatin until stiff peaks form. To your stand mixer mixing bowl, add the Versawhip 600k, vegan gelatin, and remaining cup of cold water. Mix this together well so no powder gets stuck to the bottom of bowl.
Begin whipping mixture at medium speed (level 4 on my Kitchenaid Stand Mixer). Make sure to keep an eye on your sugar pot while doing this. We do not want the sugar to exceed a temperature of 240 degrees Fahrenheit!
After 3-4 minutes, increase speed to medium high (level 6 on my Kitchenaid Stand Mixer) for final 1-2 minutes, or until mixture has gotten fluffy and reached stiff peaks texture. Turn off stand mixer and set aside until sugar has reached correct temperature.
- Pour the hot syrup into the standing mixer. Carefully transfer the sugar to a pyrex measuring cup to make pouring the sugar into the stand mixer easier. Resume mixing Versawhip mixture in stand mixer on low and slowly add the sugar mixture by pouring it down the side of the stand mixing bowl. This will take a couple of minutes. You do not want to add it too quickly as the sugar can scorch the Versawhip mixture.
- Whip for final 4-5 minutes. After all the hot sugar mixture has been added in with the Versawhip mixture, increase speed of stand mixer to medium and mix for 4 minutes. Then increase speed of stand mixer to medium high and mix for an additional 30 seconds to 1 minute. The marshmallow mixture should be incredibly fluffy and almost to the top of the whisk!
- Spread in a baking dish. Once finished, using a greased spatula, quickly pour it from the stand mixing bowl into your prepared pan or dish. Spread it into a single layer so it is evenly filling the casserole dish.
TIP: You want to do this as fast as you can. The longer it sits, the harder it will be to spread! - Set for 3 hours. Dust the top of the vegan marshmallow mixture in the casserole dish with ¼ cup tapioca flour. Allow to sit and set properly for a minimum of 3 hours.
- Slice and serve. After 3 hours, remove the marshmallows from the casserole dish. Slice the marshmallows into bite-sized pieces (as small or large as you’d like). I find this easiest to do with a very sharp knife or pizza cutter dusted with tapioca flour. Coat each side of marshmallows in remaining tapioca flour. Use more as needed.
Serving Suggestions
Aside from enjoying these homemade vegan marshmallows with a cup of hot cocoa (try my Hot Chocolate with Water or this Blender Hot Chocolate!), they’re the perfect treat to use when making homemade s’mores, or vegan desserts! Here are a few of my favorite recipes to use these marshmallows in:
- Homemade Vegan Peeps
- Vegan Rice Krispies
- Vegan Marshmallows Fudge
- Chocolate Covered Marshmallows
- Vegan Marshmallow Frosting
Storage Instructions
Store marshmallows at room temperature and loosely covered with parchment paper for up to 5 days. Continue to coat them in tapioca flour as needed to keep fresh. Do not store them in an airtight container – they will get incredibly soft and too moist.
Recipe FAQs
Can I use these marshmallows in baking?
These homemade vegan marshmallows will work well in recipes that call for melted marshmallows, but they don’t work particularly well in recipes that call for mini marshmallows being folded in or stuffed in cookies or brownies. I’ve tried it, and the marshmallows sort of explode and don’t act as store-bought marshmallows do.
Are peeps vegan?
Peeps, like traditional marshmallows, are not vegan because they contain animal-derived gelatin, but use this recipe to make my homemade Vegan Peeps!
What are other good hot chocolate toppings?
If you’re planning a hot chocolate bar, serve these homemade vegan marshmallows alongside Coconut Whipped Cream, Vegan Chocolate Sauce, Vegan Caramel Sauce, Toasted Coconut Flakes, mini choocolate chips, sprinkles, candy canes, and ground cinnamon.
Tips for Success
- Have all of your vegetarian marshmallow ingredients measured and ready to go before you start. Although making marshmallows is simple, it’s fast paced and you will not have time to measure as you go.
- Grease your spatula before spreading the vegan marshmallows in the casserole dish. This will help prevent the gelatin-free marshmallows from sticking to your spatula and makes spreading easier.
- Use a pizza cutter to slice the marshmallows and coat the pizza cutter in tapioca flour in between each cut.
- Store these vegetarian marshmallows loosely covered at room temperature. This will help prevent them from becoming soggy.
More Vegan Holiday Recipes
Homemade Vegan Marshmallows Recipe
What You’ll Need
Ingredients
- 1 tablespoon Versawhip 600k - there is no substitute
- 2 teaspoons Vegan Gelatin - there is no substitute
- 1 ½ cups very cold water - divided
- 1 ¾ cups cane sugar
- 1 cup light agave nectar
- ¾ cup tapioca flour - for dusting, divided
Instructions
Please read: Measure all of your ingredients out ahead of time. You have to do a couple things at once when making these marshmallows and will not have time to measure as you go. Making marshmallows is very precise.
- Line a 9×13 casserole dish with parchment paper. Using a fine mesh sieve, dust the parchment paper with ¼ cup of tapioca flour. If you want taller, large marshmallows (like in photos), use a 8×10 casserole dish.
- Add the cane sugar, light agave, and ½ cup of water to large heavy bottom pot and allow to sit for a couple of minutes so the sugar can begin to dissolve.
- Once partially dissolved, put the pot over medium heat and allow it to begin to boil. Do not mix this at all or use the lid. Just let it boil.
- After the sugar has melted for the most part, add in your candy thermometer so it is reading in the middle of your pot.
- When the candy thermometer hits 200-210 degrees Fahrenheit, it is time to start whipping up your Versawhip 600k.
- To your stand mixer mixing bowl, add the Versawhip 600k, vegan gelatin, and remaining 1 cup of cold water. Mix this well together so no powder gets stuck to the bottom of bowl.
- Begin whipping this Versawhip mixture at medium speed (level 4 on my Kitchenaid Stand Mixer). Make sure to keep an eye on your sugar pot while doing this. We do not want the sugar to exceed a temperature of 240 degrees Fahrenheit. After 3-4 minutes, increase speed to medium high (level 6 on my Kitchenaid Stand Mixer) for final couple of minutes or until mixture has gotten fluffy and reached stiff peaks texture. Turn off stand mixer and set aside until sugar has reached correct temperature.
- Once sugar mixture has reached 240 degrees Fahrenheit (soft ball stage), turn off heat and allow some of the bubbles to subside.
- Carefully transfer the sugar to a pyrex measuring cup to make pouring the sugar into the stand mixer easier. Alternatively, you can pour directly from pot it is just really heavy.
- Resume mixing Versawhip mixture in stand mixer on low and slowly add the sugar mixture by pouring it down the side of the stand mixing bowl. This will take a couple of minutes. You do not want to add it too quickly as the sugar can scorch the Versawhip mixture.
- After all the sugar has been added in with the Versawhip mixture, increase speed of stand mixer to medium and mix for 4 minutes.
- After 4 minutes, increase speed of stand mixer to medium high and mix for an additional 30 seconds to 1 minute. The marshmallow mixture should be incredibly fluffy and almost to the top of the whisk!
- Once finished, using a greased spatula, quickly pour it from the stand mixing bowl into your parchment lined and dusted casserole dish. Spread it so it is evenly filling the casserole dish. You want to do this as fast as you can. The longer it sits, the harder it will be to spread.
- Dust the top of the marshmallows in casserole dish with ¼ cup tapioca flour. Allow to sit and set properly for a minimum of 3 hours.
- After 3 hours, remove the marshmallows from the casserole dish. Slice the mashmallows into whatever size you like. I find this easiest to do with a pizza cutter I have dusted with tapioca flour.
- Coat each side of marshmallows in remaining tapioca flour. Use more as needed.
- Storage: Store marshmallows at room temperature and loosely covered with parchment paper for up to 5 days. Continue to coat them in tapioca flour as needed to keep fresh. Do not store them in an airtight container – they will get incredibly soft and too moist.
Recipe Notes
- I am sorry but there is no substitute for the Versawhip 600k or Vegan Gelatin. Please only use the two exact brands recommended. Agar agar does not make firm enough marshmallows. I tried it several times.
- You must use a candy thermometer. It is too difficult to guess if your sugar has reached the right consistency without one.
- I have only made this in a stand mixer but it may work with a hand mixer. Please let me know if you have good results.
- If you are roasting these marshmallows, I would coat them in a mixture of tapioca flour and powdered sugar (about ⅓ cup of each). The powdered sugar will help them roast evenly.
- Do you love this recipe? Try my Homemade Vegan Peeps!
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Phenomenal recipe!!! I was looking for something gelatin free and soy free and it was impossible. This recipe is amazing, and if you cant eat soy like my son (and aren’t 100% vegan), replace the versawhip/water mixture with 4 egg white and mix that with the vegan gelatin and it turns out beautiful!!
I’m so glad to hear this!! Thank you for sharing 🙂
I’ve made versawhip marshmallows numerous times using the formula from the Modernist Pantry website and they are excellent. This is helpful because it includes photos. One thing to note here is the choice of agave nectar instead of corn syrup as an anti-crystallizer. Any confectioner must understand each ingredient, and in particular sugars and sweeteners. Agave nectar is not healthier than corn syrup due to its high fructose content. Corn syrup is hydrolyzed starch derived from corn and contains no fructose. It is a glucose syrup that, due to labeling requirements, identifies the source of the starch. To avoid confusion, it is NOT the same thing as high fructose corn syrup, which also has a high fructose content (it’s sugar profile is similar to honey).
Hi Ann, You are welcome to use corn syrup if desired. Dr. Michael Greger, a renowned plant-based doctor has done extensive research and found that both corn syrup and agave nectar do not contain any nutrition. In that sense, you are right in that nutritionally they are equal. The reason I prefer not to use corn syrup (and why many others don’t as well) is that it is highly processed and is made with GMO corn. Agave nectar is nowhere near as processed and is non GMO.
Hi, Wondering if you have used straight Kappa carrageenan for this? The druid brand is not available online for me but i have the carrageenan. Looking to try to lower the cost.
Cheers
Hi Jordan,
I have not tried it with any other brand of carrageenan, but I think it should work! The only ingredient in the Druid’s version is carrageenan so it should act the same. Let me know if you give it a try! 🙂
These marshmallows are amazing and a huge improvement from the store bought hard marshmallows that don’t toast well. The first thing we did after making these was of course toast some and then cover the rest in chocolate!! My kids love chocolate covered marshmallows and these were DELICIOUS!!
YAY! Totally agree the worst part of store bought is how hard they are!
Hi Nicolette.
Now I know you said there is absolutely no substitute but versawhip isn’t available where I live so would meringue powder (like the egg white substitute) work?
Or how about hydrogenated vegetable oil whip?
Would that work?
Hi Batoule! So sorry you can’t find Versawhip. I have never tried either of those substitutes, so I can’t confirm you will have any success. My gut says they’re not going to work, but you can always try if you want to!
Hi Nicolette! I look forward to using this recipe. Just a heads-up when I click on the link for the tapioca flour it takes me to the light agave listing. The other links are correct. Not sure if the error is on my end, but just wanted to let you know.
Thank you for a yummy vegan recipe!
Thank you so much for letting me know!
This is the third vegan marshmallow recipe I’ve tried and the first one to come out well! I did actually substitute Druids Grove Veganwhip for the versawhip because the company said it could be subbed and it was a bit cheaper. Worked great.
This is amazing to hear, Jackie! Thank you for giving my recipe a try. I too tested several vegan marshmallow recipes and they never worked for me which led me to creating this one! Great feedback about the versawhip substitution, I’m sure other readers will find this helpful.
This recipe looks yummy!!
Do you have a recipe for rice Krispy marshmallow treats.
Hi Sheryl. I unfortunately do not. Hopefully soon!