This Vegan Marshmallow Recipe Is a Game-Changer

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Use this vegan marshmallow recipe for light, fluffy, melt-in-your-mouth 'mallows. Roast them for s'mores, enjoy with hot chocolate or savor the sweets on their own.

Curious about homemade marshmallows? Don’t be intimidated! We’ll show you how to make vegan marshmallows with this simple step-by-step recipe. All you need is a handful of ingredients and a little patience.

(P.S. Don’t forget these vegan marshmallows for your next camping trip! Pair them with coconut granola, fruit salad and more vegan camping food.)

First: Are Marshmallows Vegan?

No, most store-bought marshmallows contain gelatin, which gives them that ooey-gooey consistency. Unfortunately, since it’s derived from animal protein, vegans (and vegetarians) should avoid it. Here are other foods you should avoid as a vegan.

Thankfully, more brands are releasing plant-based products. You can now find vegan marshmallows at Trader Joe’s or a bag of Dandies on Amazon.

How Do You Make Marshmallows Without Gelatin?

Use agar powder! It’s a gluten-free, non-GMO, Kosher and vegan substitute derived from marine red algae. Agar powder can be used in place of gelatin in a 1:1 ratio. You can find it on Amazon.

This Vegan Marshmallow Recipe Will be Your New S'Mores Go-ToJenna Urben for Taste of Home

How to Make Vegan Marshmallows


  • 2 teaspoons vegan butter
  • 1/2 cup powdered sugar, divided
  • 3 tablespoons agar powder
  • 1 cup cold water, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon peppermint extract, optional


Step 1: Prepare the pan and mixer

Line an 8×8 pan with foil and grease with vegan butter. Using half of the powdered sugar, dust the pan and set aside. Then, in the bowl of a stand mixer, sprinkle agar powder over 1/2 cup water. Gently mix with the whisk attachment until dissolved, then set aside.

Step 2: Combine the ingredients

In a large saucepan, combine remaining water with sugar, corn syrup and salt. Bring to a rapid boil without stirring until a candy thermometer reads 240° F.

Step 3: Transfer to stand mixer

Remove the mixture from heat and carefully add it to the stand mixer. Beat on high speed until mixture is thick, about 10-15 minutes. Mix in peppermint extract, if using.

Step 4: Let set overnight

Immediately transfer to the prepared pan and let sit uncovered for at least 12 hours. Once the tops are completely dried out, place in refrigerator for 1 hour.

Step 5: Cut and coat the marshmallows

Lift the marshmallows out of the pan and cut ’em with a knife. Coat each marshmallow with remaining powdered sugar.

Step 6: Store the marshmallows

Store in an airtight container in the refrigerator until ready to eat. Enjoy with dairy-free hot cocoa or make some unique homemade s’mores. See the vegan chocolate bars we’re recommending for that treat!

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Jenna Urben
Jenna is a food blogger focused on sharing allergy-friendly recipes. Her favorite ingredients include sweet potatoes, chickpeas and squash.