These dairy-free, gluten-free, and delicious vegan marshmallows are a way to celebrate summer (or winter) right in your own kitchen! Make these treats for roasting, hot cocoa, or any vegan dessert that calls for them! 

What Makes This Recipe Great

Until recent years, Vegan Marshmallows have been tricky to find, and even though vegan and gluten-free products have increased in popularity, there are still only a handful of options for marshmallows! So, we’re making our own! 

This recipe is awesome because you can make them right in your kitchen and use them for basically anything and everything that calls for marshmallows! From sweet potato casserole to rice krispie treats to roasting marshmallows for s’mores– this recipe has you covered! 

Ingredient Notes

Base Whip

• versa whip 600K 
• vegan gelatin
• ice cold filtered water

Hot Ingredients

• filtered water 
• granulated sugar
• corn syrup
• salt
• vanilla bean paste or vanilla extract

Dusting Sugar

• confectioner’s sugar (powdered sugar/icing sugar)
• arrowroot starch or cornstarch

Equipment

• heavy-bottomed saucepan
• 9×9 baking dish
• candy thermometer
• stand mixer
• plastic wrap

Step-by-Step Instructions

1. Line a baking dish with saran wrap and then use your hands to grease the base and perimeter of the lined dish.
2. Sift the confectioner’s sugar and starch in the bowl of a stand mixer and use the whisk attachment to combine. Generously line the bottom and side of the lined baking dish with the starch sugar mixture and reserve the rest for later.
3. In a heavy-bottomed pan, add your water, sugar, corn syrup, salt, and vanilla. Bring the mixture to a low boil, stirring to dissolve the sugar into the water. Using your candy thermometer, bring the mixture to 240F.
4. While the hot sugar mixture is coming to temperature, add cold water to the stand mixer bowl. Whip on high speed and while whipping, add in versa whip and gelatin. Whip on medium-high speed until stiff peaks form, as if you’re making meringue. 
5. When the hot syrup mixture has come to temperature and the whip has formed stiff peaks, whip on low speed and slowly drizzle in the hot mixture. The mixture will start to increase in volume as you whip. Let whip for 5 minutes.
6. Working quickly, transfer the marshmallow mixture to the baking dish and then dust to cover with the sugar starch mixture. Let sit for 3 hours or overnight.
7. Using a sharp knife, slice into the size of your choice (can make mini marshmallows too!), making sure to dust all cut edges after slicing. You can also use unflavoured floss to cut the marshmallows with more ease as they can be quite sticky to work with.
8. Store in an airtight container at room temperature in a cool, dry place for up to 1 week.

Expert Tips

• Recipe adapted from Modernist Pantry’s Vegan Marshmallow Recipe. I decreased the water used in the recipe as the original batch was quite sticky to the touch and sugar and starch quantities increased. 
• Flavors: You can add a hint of extract to your vegan marshmallows if desired: Peppermint, additional vanilla, or another flavor of choice would work well.

Storage Tips

Use your vegan marshmallows for hot chocolate toppings, in vegan desserts or cookies, for roasting s’mores with vegan graham crackers, atop a sweet potato casserole, vegan rice krispie treats, or anything else you can think of! 

Storage Tips

Store in an airtight container at room temperature in a cool, dry place for up to 1 week.

Recipe FAQs

More Vegan Homemade Recipes

Vegan Condensed Milk

Homemade Vegan Yogurt

Easy Banana Jam

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!