10-Minute Vegan Marshmallow Fluff made from Aquafaba! | picklesnhoney.com #vegan #recipe #marshmallow #fluff #aquafaba

How to Make Vegan Marshmallow Fluff

10-Minute Vegan Marshmallow Fluff made from Aquafaba! | picklesnhoney.com #vegan #recipe #marshmallow #fluff #aquafaba

Last year, when I was perfecting my vegan pavlova recipe and mastering the art of aquafaba (aka chickpea brine), I stumbled upon something kind of amazing: right after you mix the sugar into your meringue but before you bake it, there’s this period where it takes on beautiful, glossy peaks that taste exactly like marshmallow fluff!

I know, I know. It’s kind of baffling that the liquid from a can of chickpeas—the stuff we’ve all been pouring down the drain our entire lives—whips up to be this magical sort of vegan fluffernutter. Also amazing? The entire process requires only five ingredients and takes just ten minutes start to finish!

The vegan marshmallow fluff recipe I’m sharing below is a one bowl deal that’s sure to make you very happy (maybe even giddy) while also impressing anyone who happens to be in the kitchen and watching the transformation from weird, bean-y liquid to marshmallow fluff heaven.

Make yourself an old-school peanut butter and fluff sandwich, use it for ridiculously good vegan s’mores, or even as a dip for your favorite fresh fruit. It’s really hard to go wrong whatever you decide to do!

P.S. Looking for something to make with those leftover chickpeas? Try this BBQ Chickpea Pizza with Ranch Dressing. It’s vegan and gluten-free!

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How to Make Vegan Marshmallow Fluff

10-Minute Vegan Marshmallow Fluff made from Aquafaba! | picklesnhoney.com #vegan #recipe #marshmallow #fluff #aquafaba

How to Make Vegan Marshmallow Fluff

Gluten Free, Vegan,

Serves: 1 batch


Prep Time: 10 mins

Who knew that the secret to awesome vegan marshmallow fluff could be found in a can of chickpeas?! This aquafaba marshmallow fluff is an exact match for egg-white based fluffernutter and it's so simple to make!

10-Minute Vegan Marshmallow Fluff made from Aquafaba! | picklesnhoney.com #vegan #recipe #marshmallow #fluff #aquafaba

How to Make Vegan Marshmallow Fluff

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Ingredients

  • liquid from one 15-ounce can of unsalted chickpeas (about 2/3 cup), chilled
  • ½ cup organic fine white sugar
  • 1/2 tablespoon arrowroot starch
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon fresh lemon juice

Cuisine: Gluten Free, Vegan Servings: 1 batch

Prep Time: 10 mins

Who knew that the secret to awesome vegan marshmallow fluff could be found in a can of chickpeas?! This aquafaba marshmallow fluff is an exact match for egg-white based fluffernutter and it's so simple to make!

Instructions

  • In a small bowl, mix together the sugar and arrowroot. Set aside.
  • Pour the chickpea liquid into a large mixing bowl or the bowl of a stand mixer. Beat at low speed, then slowly increase the speed to high. Beat for 5 minutes, until soft peaks have formed and the mixture has become very light and fluffy (it should expand to more than quadruple in size and should look like shaving cream).
  • Turn the speed down to medium-high and start adding the sugar mixture one heaping tablespoon at a time. Once all of the sugar has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape (about 3-4 minutes). You should be able to hold the mixing bowl upside down and have everything stay in place.
  • Stop the mixer and pour in the vanilla and lemon juice. Beat for another 10-15 seconds until incorporated.

Notes [3]

I tried making this with room temperature chickpea liquid and chickpea liquid that I chilled in the fridge. Chilled is 100% the way to go. It’s significantly more fluffy and it holds its shape much better.

When you whip the chickpea liquid for the first time, it should resemble shaving cream in texture, and when you whip in the sugar, the “stiff, glossy peaks” should be very thick and similar to fluffernutter with a definite sheen. If you’re not seeing this, keep whipping!

This aquafaba marshmallow fluff is best enjoyed right away, as it tends to separate when left in the fridge overnight. If you’re looking to make more of a marshmallow creme (denser + less fluffy), Ashlae at Oh, Ladycakes has a recipe that will keep in the fridge for up to 10 days!

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Kayla says

    OMG this looks amazing!! I have missed fluff SO much, I can’t wait to make a big pb&j with it!

    1. Agie says

      I just discovered your site. I cannot wait to try the recipes

      1. Amanda says

        Thank you, Agie! I hope you enjoy my recipes!

  2. Mary says

    I made this last night and I was blown away. Marshmallow fluff perfection! My husband, kids and I ate the entire batch. 😉

  3. I CAN’T WAIT TO TRY THIS! I still haven’t ventured into aquafaba land…I don’t know what’s taking me so long. This seems like the right place to get started though. So many possibilities!

  4. Sara says

    By fine white sugar, do you mean powdered/confectioner’s sugar? thanks!

    1. Not powdered sugar, but fine white sugar (nearly all grocery stores will carry this). It should be the texture of the sugar that comes in packets…like the Domino’s brand, but look for organic to ensure it’s vegan. 🙂

  5. Michelle says

    Hello! Would you be able to use something like coconut sugar or even a liquid sweetener instead of the white sugar and also, potato starch instead of arrowroot?

    1. Hi Michelle! You wouldn’t be able to use a liquid sweetener. You might be able to use coconut sugar if you grind it into a fine powder first (otherwise it won’t completely dissolve). I think potato starch should work, but I haven’t tested it.

  6. Arjai says

    Would this work with scratch cooked chickpeas, as in not from a can? I freeze quarts of chickpeas in their cooking liquid and wonder if I could use that liquid rather than go out and buy a can of commercially processed chickpeas just for this.

    1. Hi Arjai! I believe people have had success doing that, but I haven’t personally tried it yet so I can’t say for sure. I’d probably do a quick Google search to see if someone has a recipe using the homemade chickpea liquid just to confirm.

  7. Amanda says

    This looks amazing! Quick question, how much does this recipe create?

    1. Thank you! It makes a BIG mixing bowl full (about 2/3 of a KitchenAid mixing bowl for reference).

      1. Jessica says

        What size KitchenAid mixer bowl? I have a 6 quart, bUT myou sister-in-lawith has a 4 quart.

      2. Hi Jessica! I have a 6 quart mixer bowl.

  8. Kyle says

    Can I bake with this? Thanks for the recipe!! Love your site!

    1. Hi Kyle! Here’s my recipe for how to make vegan meringue (and pavlova) using aquafaba: http://www.picklesnhoney.com/2015/04/24/chickpea-brine-vegan-pavlova-meringue/

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