This Vegan Marshmallow Recipe Is a Game-Changer

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.

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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 recipe developer, food writer and content creator based in Texas. She is Taste of Home’s go-to writer for allergy-friendly and vegan recipes that don’t sacrifice flavor or texture, such as coconut cream, vegan chicken nuggets and kale pesto. As someone with food intolerances herself, Jenna knows first-hand the challenges of cooking in a dairy- and egg-free kitchen. Her food blog, The Urben Life, features hundreds of allergy-friendly recipes that the whole family can enjoy and has been spotlighted by Parade, TODAY Food and Stylecaster.