Vegan Marshmallows Recipe

Name: Vegan Marshmallows Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons mochiko (sweet rice flour), plus more for dusting; 1 1/2 cups water, divided in three equal parts; 2 tablespoons agar agar flakes; 1 1/2 cups granulated sugar; 2 tablespoons unflavored soy isolate powder; 1/4 teaspoon xanthan gum powder; 1/4 teaspoon guar gum powder; 1/8 teaspoon cream of tartar; pinch table salt; 1 1/2 teaspoons vanilla extract

Servings: persons

1
Prepare an 8- by 8-inch square baking pan by sifting mochiko onto the bottom of the pan.
2
Place 1/2 cup of the water and agar agar flakes into a small saucepan. Set aside.
3
In a saucepan, whisk together sugar and 2 tablespoons mochiko. Add 1/2 cup of water and whisk to combine. Bring to a boil over medium heat. Reduce heat and cook for another 5 minutes at a gentle boil, stirring occasionally to prevent lumps from forming.
4
While sugar and mochiko mixture is cooking and thickening, whisk soy isolate powder, xanthan gum, guar gum, cream of tartar, and salt together in the bowl of a stand mixer fitted with a whisk attachment. Stir in 1/2 cup of water. Begin with speed at low until mixture is well-combined and then increase the speed to high, beat until mixture holds stiff peaks and is almost tripled in volume, scraping bottom and sides of the bowl occasionally, about 5 minutes.
5
When sugar syrup is almost ready, bring agar agar mixture and water to a boil over medium-low heat, stirring to ensure agar agar flakes fully dissolve.
6
Very gradually, begin to drizzle hot syrup down the sides of stand mixer bowl and continue beating at high speed until shiny meringue-like thick ribbons form, 4-5 minutes. Beat in vanilla extract.
7
Slowly drizzle in the hot agar agar liquid and continue beating for another minute or so until slightly thicker but still warm. Spread into prepared pan and sift mochiko over surface. Allow to set uncovered until firm and bouncy to the touch, about 1 hour.
8
Cut into cubes and dust cut surfaces with mochiko, shaking off excess. Store, refrigerated, in a closed container for up to a week.

296

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons mochiko (sweet rice flour), plus more for dusting, 1 1/2 cups water, divided in three equal parts, 2 tablespoons agar agar flakes, 1 1/2 cups granulated sugar, and more.

Yes, Vegan Marshmallows Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!