Squishy Vegan Marshmallows

Name: Squishy Vegan Marshmallows
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Vegan
Ingredients: ½ cup powdered sugar*, 50 g; ½ cup cornstarch, 60 g; ½ cup aquafaba, 120 ml; ¼ tsp cream of tartar, 1.25 ml; 1⅛ cups granulated sugar, 225 g; ⅓ cup water, 75 ml; 2 tsp vanilla extract; ¾ cup water, 175 ml; ¼ cup granulated sugar, 54 g; 4½ tsp agar-agar powder, 12 g

By:

Alejandro

Published:

August 12, 2026

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Squishy Vegan Marshmallows are like little clouds of sweetness that melt in your mouth. If you’ve ever found yourself longing for those pillowy delights typically made with gelatin, then this homemade version will hit the spot! Made from simple plant-based ingredients, these marshmallows are entirely vegan, incredibly easy to prepare, and perfect for toasting over a fire or adding to your hot cocoa. The soft, squishy texture combined with their vanilla flavor creates a delightful treat for any occasion.

I still remember the first time I made these Squishy Vegan Marshmallows. I was skeptical at first, unsure if they could really replicate the classic treat, but to my surprise, they turned out perfectly! There’s something magical about watching the aquafaba transform into a fluffy meringue, and with just a bit of patience, you have your very own marshmallow waiting to be enjoyed. Whether you want to indulge yourself, impress friends at a gathering, or simply enjoy a nostalgic treat, this recipe will not disappoint!

Why You’ll Love This Recipe

Simple & Quick: Takes just 30 minutes of prep and 150 minutes of setting time—totally worth it!
Irresistible Flavor: The combination of vanilla and fluffy texture makes these marshmallows a delightful addition to any dessert.
Eye-Catching Appeal: These marshmallows look adorable dusted with powdered sugar, perfect for sharing.
Flexible Serving: Enjoy them in hot chocolate, or use them for s’mores or straight from the pan as a snack.
Diet-Friendly Options: Totally vegan, gluten-free, and dairy-free, making them a guilt-free indulgence!

Ingredients You’ll Need

½ cup powdered sugar: Essential for dusting and preventing sticking, this gives your marshmallows that sweet finish. You can use cornstarch as a substitute if needed.
½ cup cornstarch: Together with the powdered sugar, it helps to dust the pan and keeps the marshmallows from becoming too sticky.
½ cup aquafaba: The magic ingredient! Aquafaba, the liquid from a can of chickpeas, acts as a vegan egg white, allowing the marshmallows to achieve that fluffy texture.
¼ tsp cream of tartar: This stabilizes the aquafaba during whipping, helping it hold its shape.
1⅛ cups granulated sugar: The main sweetener for the marshmallows, this sugar ensures they’ll be deliciously sweet.
⅓ cup water: Used in the sugar syrup to help melt the granulated sugar.
2 tsp vanilla extract: For that unmistakable, comforting vanilla flavor.
¾ cup water: This adds to the agar mixture, which helps set the marshmallows.
¼ cup granulated sugar: This is for the agar mixture, enhancing sweetness.
4½ tsp agar-agar powder: A plant-based gelling agent that gives the marshmallows their structure.

How to Make Squishy Vegan Marshmallows

Prepare the pan: Line an 8×8-inch baking dish with parchment paper. In a small bowl, whisk together ½ cup powdered sugar and ½ cup cornstarch. Lightly dust the bottom and sides of the pan with some of the mixture and set aside. This prevents sticking and creates a nice finish.
Whip the aquafaba: Place ½ cup aquafaba and ¼ tsp cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Briefly whisk by hand to incorporate the cream of tartar. Beat on medium-high speed until soft peaks form, about 5–8 minutes. The aquafaba should look fluffy and light.
Make the sugar syrup: In a small saucepan over medium heat, combine 1⅛ cups granulated sugar and ⅓ cup water. Stir occasionally until the mixture reaches just above the soft ball stage (235–240°F / 113–116°C). With the mixer running on low speed, slowly pour the hot syrup into the aquafaba in a thin stream, which helps in smooth incorporation. Increase the speed to medium-high and whip until thick and glossy, reaching stiff peaks, about 10–15 minutes. Add 2 tsp vanilla extract during the last minute of whipping—this will elevate the flavor.
Prepare the agar mixture: While the meringue is whipping, combine ¾ cup water, ¼ cup granulated sugar, and 4½ tsp agar-agar powder in a small saucepan. Bring this mixture to a full boil, whisking constantly to avoid clumping. Boil while continuing to whisk for 2–3 minutes until the agar is fully activated, ensuring a nice set to your marshmallows.
Incorporate the agar: Just before the agar mixture is done boiling, stop the mixer and lower the bowl. Pour the hot agar mixture into the center of the meringue all at once. Raise the bowl and mix on low speed until incorporated, then increase to medium-high speed for an even mixture. This step is crucial as it blends the agar into the fluffy meringue.
Transfer and set: Quickly scrape the marshmallow mixture into the prepared pan, spreading it evenly for uniform thickness. Let it sit at room temperature for at least 2 hours or until fully set.
Cut the marshmallows: Once set, dust the top with more powdered sugar mixture. Carefully turn the marshmallow slab onto a cutting board and cut into squares using a knife dusted with powdered sugar or cornstarch to prevent sticking. A little dusting goes a long way!

Storing & Reheating

Store your Squishy Vegan Marshmallows at room temperature in an airtight container for up to a week. If you prefer, refrigeration in a sealed container is fine, but they may slightly firm up. You can freeze them for up to 3 months in a freezer-safe container. To refresh the texture, let them sit at room temperature for a bit before serving. Avoid reheating them, as this may change their delightful texture.

Chef’s Helpful Tips

Make sure your aquafaba is whipped thoroughly to get those fluffy peaks; this is key for the marshmallows to hold their shape.
When mixing in the agar, do it quickly, as timing is essential to achieve the right consistency.
Use a knife dipped in powdered sugar for cutting; this helps streamline the process and minimize stickiness.
Experiment with flavorings! You could add a little cocoa powder for chocolate marshmallows or a hint of peppermint extract for festive vibes.
The marshmallows can become a bit sticky during humid weather. You might want to dust them with extra cornstarch to keep them from clumping.

These fluffy, heavenly treats might just become your new favorite dessert. With the right balance of sweetness and that unique squishy texture, they’re simply irresistible! Don’t hesitate to play around with flavors or even use them in recipes like fruity desserts or homemade s’mores.

Recipe FAQs

Can I use another sweetener instead of granulated sugar?

Absolutely! You can try using coconut sugar or another granulated sweetener, keeping in mind that it may affect the color and consistency slightly. Just ensure the alternative sweetener can dissolve properly in your syrup.

What is aquafaba, and why is it necessary?

Aquafaba is the viscous liquid from canned chickpeas. It acts similar to egg whites in baking, allowing for that lovely fluffiness in recipes like these marshmallows. It’s a fantastic plant-based ingredient that makes vegan baking possible!

How do I know when my sugar syrup reaches the right temperature?

Using a candy thermometer is recommended for accuracy. When the syrup reaches between 235-240°F (113-116°C), it’s at the soft ball stage. If you don’t have one, you can drop a small amount in cold water; it should form a soft ball when ready.

Can I add coloring or flavors to my marshmallows?

Yes! You can tint your marshmallow mixture with food coloring or enhance the flavor by using different extracts. Just be gentle when mixing in the colors to maintain the fluffy texture you’ve worked hard to achieve!