I haven’t found a marshmallow recipe that is both vegan and sugar free.

So I’ve been trying to make my own and have stumbled several times. I think I’ve got it now! Follow the order and pay attention to the notes! They’re critical.

1. Aqua Faba

• 1/2 c aqua faba (liquid from cooked garbanzo beans)
• 1/4 tsp cream of tartar
• 1 tsp vanilla

Add to mixing bowl with whip attachment – whip on high until fluffy & stiff peaks form (5-10 minutes).

2. Sweetener

1/2 c water

1 c sweetener (I like a mix of coconut and Allulose)

1/2 c honey or maple syrup

1/4 tsp sea salt

Add ingredients to a cast iron pot and bring to boil. Heat to a temp of 240°. Remove from heat and let cool.

Note: This takes time! Be patient. make sure your pot is tall enough that it won’t boil over.

3. Coating

• 1/2 c arrowroot or cornstarch
• 1/2 c powdered sweetener (I like a blend of Allulose and coconut sugar)

Note: you can replace half this mixture with shredded coconut for a fun twist!

Combine and use a sifter to sprinkle 1/4 c in bottom of 8×8 pan (larger if you’d like thinner marshmallows).

4. Agar Agar

Do not start this until you’re ready to pour everything into the mixer!

• 1/2 c water
• 2 tsp agar powder

Add to small pot, bring to boil then let boil for 2 minutes (stirring frequently). Remove from heat and let sit to cool.

5. Assembly

Add agar and sweetener to aqua faba with the whip on low.

Note: Make sure the entire bowl is thoroughly mixed in!

Pour marshmallow fluff into coated pan. Smooth and dust the top with 1/4 c coating.

Let cool for about 2 hours until firm – cut and roll each piece in coating.

Place coated marshmallows on baking sheet lined with parchment paper.

Preheat oven to 150° – then turn it off and let marshmallows dry in the warm oven for one hour. You can also let them sit at room temp for 12-24 hours.

Store in air tight container for up to one week.