Vegan Marshmallow Recipe
Homemade vegan marshmallows should be part of any plant-based kitchen. They're perfect for s'mores, hot cocoa, rice krispie treats, or just for snacking.
Servings 20 marshmallows
Calories 74kcal
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
- 1/4 teaspoon xanthan gum
- 3/4 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.
- 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 the bottom and sides with a rubber spatula halfway through. After 10 minutes, the mixture will be shiny, thick, and fluffy and should hold stiff peaks.
- 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. Enjoy immediately.
Notes
- Tips for Cooking the Sugar: It is best to use a thermometer for accuracy. If you're having any trouble with the recipe, the first thing to check is that you're cooking the sugar mixture and checking the temperature with a candy thermometer. If you do not have a thermometer, there are a couple of 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 begin to thicken. Once you reach the desired temperature of 225-227°, the mixture will have a thick consistency, somewhat like honey, but still clear.
- Marshmallows Didn't Set? This is likely because the "meringue wasn't whipped enough. Be sure to mix the pea protein mixture with an electric mixer until it has a thick texture that will stand up in stiff peaks.
- To Avoid Stickiness: Coat the marshmallows with an additional mixture of half tapioca flour and half powdered sugar.
- Add Flavoring: This base vegan marshmallow recipe does not include any flavoring, so the marshmallows will have the flavor of pea protein powder. Feel free to add vanilla bean powder, vanilla extract, or any other flavor extract you like. Add flavorings at the very end, just after the marshmallow mixture is whipped until fluffy.
- Storage: These vegan marshmallows are delicious just after they're made, but unfortunately they do not keep well. Make this recipe and enjoy it on the same day.
- Ingredient Substitutions: I do not recommend trying to adjust the ingredients in this recipe! Marshmallows are already very finicky to make, and this vegan marshmallow recipe is even more so. Alternative sugar will not work in this recipe. Do not replace the agar agar with corn starch.
Nutrition
Serving: 1c | Calories: 74kcal | Carbohydrates: 17g | Protein: 2g | Sodium: 43mg | Sugar: 17g