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Vegan Marshmallows

These vegan marshmallows are winners : they are brilliant fas a treat or for bonfires, only without the animal gelatine.

Customer Rating:
5.0 (1 votes)

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.


You will need

3/4 cup or 150g sugar More products
1 tbsp cornflour or cornstarch More products
5 tsp agar agar powder or flakes (grated to turn to powder) More products
1/4 cup or 50g coconut palm sugar OR More products
1/4 cup or 50g muscovado sugar More products
1 1/2 cups or 375ml water
2 1/2 tbsp soy protein isolate

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1/4 tsp baking soda

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1/8 teaspoon tartaric acid (you will find it in brewing stores if not here)
1/4 tsp fine sea salt More products
1/8 tsp xanthan gum More products
6 tbsp cold water
2 tsp vanilla essence OR More products
2 tsp vanilla paste More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Spray or oil a 30 x 20cm (12 x 8 inch) pan thoroughly then dust with potato or cornflour.
  • In a medium saucepan place the sugar, cornflour, agar agar and palm sugar, and whisk until combined. Whisk in the water and heat, stirring, until the mixture comes to the boil. Cook at a rolling simmer for 15 minutes stirring from time to time. Remove saucepan from the heat and carefully add the vanilla essence (or essence of your choice if preferred).
  • In the meantime, sift the soy protein isolate, baking soda, tartaric acid, sea salt and xanthan gum into a medium size bowl. Add the water and beat until increased in volume and fluffy (about 10 minutes). Put it aside.
  • With electric beaters or cake mixer running, carefully pour 1 - 2 tablespoons of agar mixture into the fluffy mixture to slacken it. Add another 1 - 2 tablespoons of agar and repeat. Now you can safely pour the rest of the agar mixture in at a steady stream until it is all used up (this should take no longer than 2 minutes - any longer and the agar could start to jell). Continue beating the mixture until it is warmer than lukewarm and risen in volume (cooler than that and it will start setting in the bowl).
  • Spread into the prepared pan. Cover with a sheet of baking paper and press down lightly to smooth the surface and get mixture into the corners. Set aside to cool and firm up (about an hour).
  • To turn out, remove the baking paper. Dust a chopping board with potato, corn or tapioca flour (potato is best) or desiccated coconut. Run a knife around the edge of the pan. Give it a sharp jerk downwards. The marshmallow will drop out onto the board. With a sharp knife cut the marshmallow into squares. Coat each individual square well with potato, corn or tapioca flour, cocoa powder or desiccated coconut.
  • The marshmallow is now ready to eat. If you want to keep it overnight leave it on a bench to air (covered with a paper napkin) at room temperature.

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Shopping List

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Unrefined Cane Sugar ORGANIC
Billington's (500g)
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Gelatine Substitute Agar Agar Flakes
Clearspring (28g)
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Dark Raw Cane Muscovado Sugar
Real Foods
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Fine Sea Salt
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by Doves Farm Xanthan Gum
Freee (100g)
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Vanilla Bean Paste
Taylor & Colledge (65g)
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Vanilla Bean Extract FairTrade, ORGANIC
Taylor & Colledge (100ml)