Vegan Vanilla Marshmallows Recipe

Name: Vegan Vanilla Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup unflavored soy protein isolate 90%*; 2 teaspoons baking powder; 1/4 teaspoon xantham gum; 2/3 cup water; 1 1/2 cups sugar; 1 tablespoon Genutine**; 1 cup light corn syrup; 1/2 cup water; 1/4 teaspoon salt; 2 teaspoons pure vanilla extract; 1/2 cup; plus more for dusting; *Readily available at natural foods stores; make sure the label reads 90%.; **Genutine is a vegetable gelatin that is available online (visit www.le-sanctuaire.com).

Servings: persons

1/3 cup unflavored soy protein isolate 90%*
2 teaspoons baking powder
1/4 teaspoon xantham gum
2/3 cup water
1 1/2 cups sugar
1 tablespoon Genutine**
1 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup
plus more for dusting
*Readily available at natural foods stores; make sure the label reads 90%.
**Genutine is a vegetable gelatin that is available online (visit www.le-sanctuaire.com).

1
Lightly coat an 8-by-8-inch baking pan with cooking spray.
2
In the bowl of a stand mixer, whisk together all ingredients until smooth. Put the bowl on the mixer and fit it with the whisk attachment. Beat the fluff on high speed until it triples in volume and forms firm peaks, about 7 to 8 minutes (it will resemble softly whipped cream). Stop the mixer.
3
Genutine, corn syrup, water, and salt in a food processor and process for 1 minute. Pour the syrup into a large saucepan and stir gently over high heat. Boil for 8 minutes, stirring often. The syrup will thicken, forming bubbles almost 1 inch in diameter; you should see flashes of the bottom of the pan as you stir. Stir in the vanilla.
4
on medium speed. Quickly scrape the syrup into the mixer bowl all at once and immediately increase the speed to high. Beat for 7 to 9 minutes on high speed; the candy will turn opaque white and fluffy, and nearly fill the bowl. Scrape it into the prepared pan. Place a large sheet of parchment paper spritzed with cooking spray on top and use both hands to smooth the marshmallow evenly into the corners. Let set at room temperature for another 4 to 6 hours.
5
Remove parchment and use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into pieces and dip the sticky edges in more coating, patting off the excess.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/3 cup unflavored soy protein isolate 90%*, 2 teaspoons baking powder, 1/4 teaspoon xantham gum, 2/3 cup water, and more.

Yes, Vegan Vanilla Marshmallows 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!

Vegan Vanilla Marshmallows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions