Vegan marshmallows should be part of any plant-based kitchen - for s'mores, hot cocoa, rice krispie treats, or just for snacking.

Any plant-based kitchen should have a staple like this vegan marshmallow recipe in their back pocket.
Whether your kids are looking to make an epic hot cocoa, or you're hosting a summer party and want to make a s'mores bar.
Having a vegetarian marshmallow recipe on hand that isn't packed full of preservatives is key to making everyone happy!
I know you hate the story before the recipe. I get it. But please hear me out on this one.
I've been trying to perfect Vegan Marshmallows for years. I've made them with aquafaba (the water from a can of chickpeas). Those resulted in a sub-par, not always stable version of what I thought a marshmallow should be.
Then I tried a corn syrup version that just made me feel a bit gross, and the texture was way closer to taffy than a marshmallow.
That's when I hit the internet for hours and hours of research. There had to be a way to perfect these things. I came across an old old recipe from 2009 at VeganMarshmallows.BlogSpot.Com. Here, David claims to have the winning marshmallow that never ever fails. (and he's not wrong in his claims!)
The only issue? Really obscure ingredients that I couldn't even find on Amazon or that were really expensive.
So I started scouring the hundreds and hundreds of comments to see what others were subbing out for certain things. Making notes, checking availability and pricing. By the end, I had a recipe that looked nothing like the original and was sure it wouldn't work out.
But I set out to give it a shot, and oh my gah!!!
Vegan Marshmallow Perfection!
- they came together within half an hour
- they set up very quickly - didn't have to wait overnight to see if my "experiment" had worked
- they work for rice krispie treats (coming soon!)
- they last days and days without getting weird
- they hold their shape and you can squeeze them between your fingers like perfect sugar pillows and they bounce back just like you'd expect a marshmallow to do
Absolute Perfection.
Let's jump right in and get to what's in these homemade vegan marshmallows.
Vegan Marshmallow Ingredient Spotlight
Organic Powdered Sugar - using organic powdered sugar is the option you'll want to go with if you're looking to keep these 100% animal-cruelty-free. Non-organic sugars use animal parts in the processing.
Tapioca Flour - Using tapioca flour is important to make sure the marshmallows don't stick together once cut into cute little squares. You can opt to use cornstarch instead if you'd like.
Pea Protein Powder - This is one of the most important ingredients for these vegetarian marshmallows. In my research, the original recipe creator was using a soy protein with 90% protein isolate. I found it hard to come across a completely vegan soy protein that wasn't a billion dollars. Knowing that pea protein is a pretty clean option, I decided to give that a try, and yes, it absolutely works.
You definitely want to be sure you're not using a pea protein with a bunch of additional ingredients or flavoring. I really like the results I got with the Naked Pea powder. It's 100% protein isolate, which is exactly what you want. I promise you, if you plan on making more homemade vegan marshmallows, you'll want to grab a container.
Xanthan Gum - Xanthan gum is a synthetic product that is used often as an additive to thicken or stabilize foods. Another option is to use guar gum, which in my research was commonly used in vegan marshmallow recipes.
Organic Granulated Sugar - Same as the powdered sugar, you'll want to make sure you use organic here for a fully plant-based option.
Agar Agar - Agar actually comes from seaweed! But don't worry - there's no fishy flavor going on here. No flavor. No smell. No color. In fact it is very similar to gelatin in most aspects except for where it comes from.
It does differ in the fact that agar sets more firmly than gelatin (which may be a good thing if you're trying to keep something firm and gelatin-like on a warm day).
I mean, you don't want your vegan marshmallows to melt all over the place until you have them on a stick over the fire, right??
I've tried just whipping up aquafaba and using a sweetened foam-like mixture for marshmallows, like in my vegan s'mores dessert and my s'mores meringues, but it's just not the same. Without the use of agar powder, you're not getting the stability and jiggliness you're looking for in a marshmallow.
This is the agar agar powder I keep on hand. Note, it is not agar flakes.
I wish I had known just how easy it was to make a shelf-stable vegan marshmallow all these years. Now I'm going to show you how YOU can make them too!
Be sure to check the recipe card below for full amounts and more in-depth instructions.
How to make Vegan Marshmallow - Step by Step Instructions
Step 1 - Combine powdered sugar and tapioca flour. Coat pan completely and set aside.
Step 2 - Combine pea protein, baking powder, and xanthan gum to the bowl of a stand mixer. Add cold water and whisk on high for 10 minutes until thick and you've achieved stiff peaks.
Step 3 - On the stovetop, combine the sugar and agar powder to a large pot. Add water, stir, and heat on high until mixture has reaches 225-227°F.
Step 4 - Carefully pour into pea protein mixture while whisking on high. Protect yourself from the hot mixture with a splatter shield of a clean towel covering most of the bowl. Mix for 10 minutes on high speed until shiny, thick, and fluffy.
Step 5 - Quickly pour into prepared pan and spread to edges and corners. Cool in refrigerator for 1 hour to set.
Step 6 - Turn vegan marshmallow out onto cutting board and cut into squares however big or small you'd like. Coat in reserved powdered sugar mix.
Following these simple steps will produce these amazing completely plant-based vegan marshmallows:
- fluffy
- absolutely fail-proof
- totally temperature stable
- perfectly sweet (but not too much)
- without using corn syrup
- no weird unstable bean water (aquafaba)
Cindy's Insider Pro Tips
Pro Tip 1 - One of my favorite ways to enjoy marshmallows is sandwiched between two cookies, and the more chocolatey the better. I'd definitely smash a mallow between these triple chocolate cookies without a second thought.
Pro Tip 2 - To prevent sugar crystals from forming in the boiling pot, keep a small bowl of water nearby, and use a pastry brush to carefully brush water around the inside of the sauce pan, creating condensation.
Pro Tip 3 - It's best if you have the stand mixer all ready to go with the covered towel and everything when the sugar mixture has come to temperature so you're not letting it cool down at all. You want to be able to move quickly.
Pro Tip 4 - For best slicing, use a clean sharp knife and dip it in the powdered sugar mix first. Then rinse the knife off every few cuts so its not too gooey, making it difficult to cut.
Vegan Marshmallow FAQs
Are there any vegan marshmallows?
I know Trader Joe's has started offering a gelatin-free marshmallow. Dandies is another popular brand as well. But I know both of these options can be difficult for those who don't live in larger cities and have a TJs in their area.
Are Kraft Marshmallows vegan?
Unfortunately, not even a little bit. The gelatin in them makes them not vegan at all... so let's talk about that.
Why is gelatin not Vegan?
Most conventional store-bought marshmallows contain gelatin. And I know what you're thinking. Gelatin is no problem. There's no meat in my Jell-o. I totally get it. I didn't realize this until my brother-in-law told me and ruined all jello, gummy bears, and fruit snacks for me. Thanks dude.
But yeah, back to gelatin. So it's pretty gross when you think about it. Gelatin comes from pork... specifically the tendons, skin, bones, cartilage... you know - all the extra part you really don't want to think about. And most of us don't. But man, if you're wanting to rid yourself of animal products, gelatin seems like a great place to start, cause blegh. I want nothing to do with a little piggie's cartilage or other extra parts. And I definitely don't need that in order to give my gelatin-free marshmallows and other treats that squishy texture we love so much.
So then what do we use instead?
Agar powder. Or agar agar. It's a weird one. I know.
And I don't like using products that are off the wall to you, but sometimes you just gotta place an order on Amazon and make it happen. I had a hard time finding it local, even at the specialty health stores, but I heard that it's readily available at most Asian markets.
And I know you're wondering the most important thing about these homemade vegan marshmallows.
Do they toast up like a regular marshmallow??
YES! They so do.
Are vegan marshmallows good?
Because this so matters... they taste just like a toasty marshmallow you're used to from your childhood. I couldn't believe how similar the flavor was.
In fact, I didn't even get that nasty belly-aching sugar-coating situation with these marshmallows! Total win!
You can bet your bottom dollar that every mug of hot cocoa and every s'more will be complete with the addition of these vegan marshmallows.
What are you waiting for?!
How about more Vegan Dessert Recipes?
Vegan Double Chocolate Chip Cookies
Vegan Fudge Cups
Vegan Chocolate Truffles
Vegan Lava Cake
Vegan Cheesecake
Vegan Brownies
Vegan Fondue
Now that you know how easy it is to make this vegan marshmallow recipe, please give it a star rating below and comment letting me know how it turned out for you.
This recipe has been updated to the best version I've tested yet on 03/13/2021!
Vegan Marshmallow Recipe
Ingredients
- 2 Tablespoons tapioca flour or corn starch
- 2 Tablespoons powdered sugar
- 5 Tablespoons pea protein powder with at least 90% protein isolate
- 2 teaspoons baking powder
- ¼ teaspoon xanthan gum
- ¾ cup cold water
Sugar Syrup Mixture
- 2 cups sugar
- 1 Tablespoon agar powder not the flakes
- 1 cup water
Instructions
- In a small bowl, combine powdered sugar and tapioca flour. Spray 8x8 pan with non-stick spray and coat with powdered sugar mixture completely. Tap the excess back into the bowl and set aside for coating the marshmallows later.
- In the bowl of a stand mixer, combine pea protein, baking powder, and xanthan gum. Add cold water and mix with the whisk attachment for 10 minutes. The mixture will be thick with stiff peaks.
- In a large heavy-bottomed pot, combine the sugar and agar powder. Add water, stir, and heat on high. Stir occasionally until mixture has reached 225-227°F. (See recipe notes for visual cues)
- As soon as the sugar mixture has come to temperature, carefully pour it quickly into the pea protein mixture while whisking at high speed. It is best to use a splatter shield if you have one or cover the mixture with a clean towel so you don't get splattered with the hot mixture.
- Mix for 10 minutes on high speed. Scrape bottom and sides with a rubber spatula halfway through. After 10 minutes, the mixture will be shiny, thick, and fluffy.
- Quickly pour the mixture into prepared pan, using a rubber spatula to get it all out. Using a butter knife or offset spatula, quickly spread mixture to all edges and corners of the pan.
- Cool in refrigerator for 1 hour to set.
- Once completely set, turn the vegan marshmallow out onto a cutting board lightly coated in reserved powdered sugar mixture. Cut into squares however big you'd like and coat in reserved powdered sugar mixture.
Notes
- Sugar Mixture Visual Cues: It is best to use a thermometer for accuracy, but there are a couple cues you can watch for. Not much will happen until the mixture reaches 210°. At that point, it will start to boil. Then around 212°, the mixture will turn a more clear amber color. Once you reach the desired temperature of 225-227°, the mixture will be a dark amber color with a thick consistency, somewhat like honey.
- Nutritional Information listed below is for 25 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Khem says
Hello there
Have you made rice crispy treats with this recipe?
Holly Waterfall says
Yes! These work great in Rice Crispy Treats, and I've been meaning to get a post for them up. Once your marshmallows are all whipped, at the spot where you would normally pour into a pan to set, this is where you'll mix them with rice cereal. Then place in a pan to set for about an hour and enjoy! You'll have to play with the ratio a bit, as I don't have those measurements ready, but 1 batch of these marshmallows should easily make a 9x13 tray of Rice Crispy Treats. Let me know how it turns out for you!
Vanessa says
Thanks for sharing! Do they keep long?
Suzanne says
This looks so good! What a great way to still enjoy all the treats marshmallows can make!
Christina says
Hi! Is there anything I can replace pea protein powder with? I can’t find it at any stores nearby
Holly Waterfall says
Christina - I have only found success using these exact ingredients, and I've tried MANY different vegan marshmallow recipes. Unfortunately, they're really tempermental, and using the Naked Pea Protein that I linked in the post is what worked the best for this recipe. Good luck!
asha hirani says
Hey!!!
This recipe looks great. Cant wait to try them.
Is there any way of adding some flavouring with essence or any other way?
Holly Waterfall says
I hope you try them. You can add 1-2 drops of extract, but no more. Added ingredients really do cause a fuss with this recipe.
Clara Buckley says
Hi there, I’ve just made these as was curious. However, they taste quite earthy and are also a bit grainy. I haven’t yet coated them in icing sugar yet as they’re still in the tin but tried some off the whisk. I’ve added 3 tsp of vanilla extract but I suspect that hasn’t covered up the flavour of the protein powder. If I were to make these again, is there anything else I can do to cover the flavour of the protein powder?
Holly Waterfall says
Interesting. I'm curious to know what sort of protein powder you used because even right off the whisk, I'm not getting that earthy flavor you mentioned.
Ambra Guastini says
Hello, do you know how long I can store these vegan marshmallows for at room temperature? Or should I freeze them? Thank you 🙂
Holly Waterfall says
Hi Ambra (love your name!) - Thanks for making the recipe. I have left them at room temperature in a container for up to a week. I haven't tried to freeze them, but I know a reader who did with ok results. I'm going to test it soon, but I don't have an answer for you right now unfortunately. If you try it, please return to let us know how it went!
Maya says
Hey there! if I wanted to just use store bought corn syrup, how much should I use?
Holly Waterfall says
Good question. If you're wanting to go the corn syrup route, I've seen a recipe that combines 1.5 cups raw sugar, 1 cup light corn syrup, 1/2 cup water, and 1 Tablespoon agar powder. Let me know how that works out for you!
Amy says
I could only find Agar flakes. Would i use the same amount?
Holly Waterfall says
Only Agar powder will work for this recipe.
Yvette Hill says
Has anyone tried adding rice crispies at the end before it is turned out into a pan? I don't see a point in letting them set up just to melt them back down.
Yvette Hill says
Has anyone tried adding rice crispies at the end right before you turn them out into the pan? I don't see a point in letting them set up just to melt them back down and add the crispies.
Sally says
Hmmm. Agar agar should set at room temperature. I think the reason that your marshmallows are being so temperature temperamental may be that your agar hasn't been activated? Generally you have to boil agar for at least 5 minutes to dissolve and activate it. I've been doing agar marshmallow tests all week and I ran across this post. So far I've had the best luck with boiling the agar into the syrup.
Good Luck!
Nicole says
Are the chocolate bars used in the s’mores vegan? If so what brand are they?
Holly Waterfall says
Yup, I always use about 70% chocolate bars and check the ingredients for milk products cause it can vary
Jessica says
Hi! Anyone can recommend vegan graham crackers like in the picture?
Holly Waterfall says
Nabisco's original graham crackers are vegan!
Heidy says
I made these & my vegan sister & niece loved them, I liked them too eventhough I'm not vegan. But I have a question, where do i store them after theyre done? Thank u!
Tami Smith says
Thank you for this simple vegan alternative! Once set in fridge for two hours, can the marshmallows be stored in an airtight container in the cupboard, or do they need to he kept in the fridge? I want to use them in our Easter Resurrection Rolls I make with my grandchildren.
Alyssa Roberts says
Do you boil for an additional 3 minutes ONCE it starts to slow boil again after adding the sugar? And after it has solidified and you cut it, do you keep it in the refrigerator? Also, why might it have turned out more like a cream pie consistency?
Karen says
Made a bunch of regular marshmallows to send in care boxes... and just tried this recipe for my daughter. Wish I had tried these first! Much easier... tastier and a lot less gross!!
Holly Waterfall says
I'm so happy you liked how they turned out!
Andrea says
Thank you for sharing this recipe! I am super excited to try it out- just need to go shopping for ingredients first! I do have a question... do you think one could use candy molds for this recipe? Could make for “cute” marshmallows....
Thanks!
Melissa says
These look amazing! The perk of looking up vegan recipes even if you aren't vegan is that they are normally really allergen friendly and yours fits my bill! I'm cooking for a friend and can't wait to make these. Thank you!