Published: · Modified: by Andrew Bernard · This post may contain affiliate links · 14 Comments
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Learn how to make vegan marshmallow fluff right at home! Perfect on a wide range of desserts like pie, ice cream, or s’mores. This recipe is Top 8 allergen free marshmallow fluff. Just 5 ingredients and one bowl!
If you have ever had marshmallow fluff before, you have likely dipped a big spoon full of it straight into your mouth. You may or may not have promptly been yelled at for doing so. And I may or may not be writing from experience. However, if you’ve gone vegan/plant based or have food allergies, and still wish you could make recipes with it. Luckily, we’re showing you how to make a delicious vegan marshmallow fluff recipe.
While traditionally made marshmallow have gelatin in them which make them not vegan, marshmallow fluff does not. However, marshmallow fluff does contain egg whites. That ingredient makes them not safe for anyone on a vegan or plant based diet, but also someone with egg allergies. This vegan marshmallow fluff makes it perfect for either group to consume.
What ingredients do you need to make vegan marshmallow fluff?
Not only is this a Top 8 Allergen Free recipe, but you only need 5 ingredients to make this vegan marshmallow fluff. The ingredients that you need are:
- aquafaba
- cream of tartar
- sugar
- vanilla
- powdered sugar
What is Aquafaba?
Aquafaba is a recently new discovery. Only within the last 5 years have people started using aquafaba. So what is it exactly? Aquafaba is the cooking liquid from certain beans or legumes, such as white beans and chickpeas that has been whipped to resemble egg whites.
The easiest way to get aquafaba is to use the juice from a can of chickpeas. You could also make it yourself by making a pot of dried garbanzo beans and then after cooking the beans, continue cooking until liquid is reduced in half. Cooking the later way isn’t as easy because you have to make sure the consistency is the same as it would be from a can.
Contrary to what you may be thinking, it actually has a very neutral taste and, when whipped, goes from tannish in color to completely white.
How do you make vegan marshmallow fluff?
This vegan marshmallow fluff is insanely to make. In a bowl, combine the aquafaba juice with the vanilla and cream of tartar. Beat with a stand mixer or hand mixer until it resembles stiff peaks. If you turn the bowl upside down, it shouldn’t go anywhere. This takes approximately 8-10 minutes.
Once that happens, add in both sugars and beat again until dissolved. The end product should have a glossy finish. That’s it! That’s all you have to do to make this vegan marshmallow fluff. You really can’t get any easier than 5 ingredients, one bowl, and under 15 minutes!
It can even be toasted with a torch just like marshmallows!
What recipes can you make with vegan marshmallow fluff?
You can use this vegan marshmallow fluff anyway that you would use traditionally store bough marshmallow fluff. Some ideas are:
- On top of sweet potato pie
- Spread onto graham crackers with chocolate to make a s’mores
- As a frosting on cakes or cupcakes or a filling inside (try with our dairy free chocolate cupcakes)
- Spread onto bread with peanut butter for a fluffernutter sandwich or spread in between two dairy free peanut butter cookies for fluffernutter cookies
- to make rice krispies treats
Print Recipe
4.80 from 5 votes
Vegan Marshmallow Fluff
Learn how to make vegan marshmallow fluff right at home! Perfect on a wide range of desserts like pie, ice cream, or s’mores. This recipe is Top 8 allergen free marshmallow fluff. Just 5 ingredients and one bowl!
Prep Time12 minutes mins
Cook Time0 minutes mins
Total Time12 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 ½ cup servings
Calories: 65kcal
Author: Andrew Bernard
Ingredients
- 3 oz aquafaba (juice from 1 can of chickpeas)
- 2 tsp vanilla extract
- ½ teaspoon cream of tartar
- 3 tablespoon powdered sugar
- ¾ cup vegan cane sugar
Instructions
In a bowl, combine aquafaba with vanilla and cream of tartar.
Beat with stand mixer or hand mixer until it resembles stiff peaks. If you turn the bowl upside down, it shouldn’t go anywhere. This takes approximately 8-10 minutes.
Add in both sugars and beat again until dissolved. The end product should have a glossy finish.
Best if used immediately.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.5cup | Calories: 65kcal | Carbohydrates: 17g | Potassium: 29mg | Sugar: 17g
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Reader Interactions
Comments
Cheyenne
I want to try this out for making fantasy fudge, which my great grandma used to make for my sister and I during Christmas. My sister can’t have cane or powdered sugar, though. I saw in another comment that coconut sugar would work as a sub for cane, but what about powdered? Could I omit it maybe?
I feel like I may be trying to be a bit more adventurous than I can handle here, to be honest. Do you have any advice?
Reply
LarishaBernard
Hi I’m sorry to say that I don’t have any recommendations for that at this time. This recipe is pretty finicky and we haven’t tested any subs or omissions
Tahira Akhtar
Would this work for layering cakes?
Reply
LarishaBernard
Wouldn’t recommend for that
Reply
Myalls
Looks amazing. Can it be piped? Do you think it would hold shape?
Reply
LarishaBernard
I don’t think so
Reply
Rikkie Ballantyne
Hi there, what would the shelf life for this be?
Reply
LarishaBernard
Just a few days
Reply
Layne
I’ve just made this to frost a cake and it’s amazing! However I’ve been beating mine for a while and the cane sugar won’t dissolve fully… any ideas what could have gone wrong? I followed the recipe and exactly but used regular cane sugar as the country I live in doesn’t really have organic and special options. Shouldn’t that work the same?
Reply
LarishaBernard
It could definitely be the sugar; however you can use refined sugar if you don’t like in the US since other countries don’t usually have to worry about whether sugar is vegan or not
Reply
Jamie Jennings
Would this work for using in fudge
Reply
LarishaCampbell
We have never tried, but I would think it would. I can add it to our list to try.
Reply
Sandra Maestas
Can coconut sugar or brown sugar be used in place of cane sugar?
Reply
LarishaCampbell
Coconut sugar would be best! Enjoy!
Reply