Name: Foolproof Vegan Marshmallow Fluff (4 Ingredients)
Prep time: 15 min
Total time: 15 min
Ingredients: ½ cup aquafaba (from 1 can of unsalted chickpeas); 1 tsp vanilla extract (5 mL); ½ tsp cream of tartar; ½ cup sugar

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This vegan marshmallow fluff is pure magic: just four ingredients and a mixer stand between you and glossy, cloud-like perfection. We tested all the tweaks to nail that classic marshmallow flavor—no eggs, no dairy, no fuss!

Close-up of two electric mixer beaters covered in stiffly whipped vegan egg whites, with a stainless steel mixing bowl in the background against an orange backdrop.

Key Ingredients

We tested a few options and landed on this egg-free meringue combo as the easiest and most reliable (seriously, just four pantry staples!). Jump down to the recipe card for exact measurements.

Aquafaba (Chickpea Brine): This is the liquid from a can of chickpeas (no-salt-added is best for flavor). It whips up just like egg whites!
Vanilla Extract: Vanilla is essential for that classic marshmallow flavor. If you want an extra white final result, feel free to use clear vanilla.
Cream of Tartar: This stabilizes the aquafaba so it holds its shape and doesn’t collapse—do NOT skip the cream of tartar stabilizer!
Sugar: Regular granulated sugar works best here. It dissolves smoothly into the meringue, giving it a glossy, marshmallowy finish.

Three stacked peanut butter and marshmallow fluff sandwiches on white bread against an orange background.

You’ve probably seen aquafaba whipped cream, but this vegan marshmallow fluff brings back all the nostalgic, sticky-sweet memories of s’mores by the fire, fluffernutter sandwiches, and whoopie pies.

It’s thick and glossy, toasts beautifully, and is made with just four simple pantry staples. Use it as a topping for hot chocolate, a marshmallow dip for fruit, or eat it straight from the jar (🙋🏼‍♀️).

You’ll Love This Fluff

Zero Waste: The chickpea brine you usually toss from the can of garbanzos can be whipped into egg-free marshmallow fluff perfection!
Allergy-Friendly: Egg-free, dairy-free, and totally plant-based, this low-fat whipped topping is a great option for those with food sensitivities.
Toasts Like A Dream: Whether you’re torching it for s’mores or broiling it on top of a pie, it holds up and caramelizes just like the real deal.

A woman smiles while holding a bowl of vegan marshmallow fluff and a spoon inside a kitchen.

Aquafaba Tip

If your aquafaba isn’t reaching stiff peaks, don’t give up yet—it just needs more time! We tested this recipe with canned chickpeas because the aquafaba is more consistent in starch content (which helps stabilize the fluff more reliably).

If you’re using homemade aquafaba from dried chickpeas, the results can vary depending on how long you cooked the beans or how much water you used. For the best results, stick to canned chickpeas.

Overhead view of aquafaba in a jar, cream of tartar on a small plate, vanilla extract in a bottle, and a bowl of sugar, all labeled on an orange tiled surface.

Let’s Make Fluff!

This dairy-free marshmallow alternative is shockingly simple—you’ll just need a mixer and about 10 minutes. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

Strain the chickpeas.
Whisk with vanilla and cream of tartar until frothy.
Add sugar slowly and continue to whisk until smooth and glossy.

Don’t Overbeat It

When your fluff reaches stiff peaks, stop mixing! Overbeating can cause the mixture to become grainy or break down, turning your glossy cloud into a weepy mess. Keep an eye on the texture—you’re done when it’s thick and holds its shape.

Four-step process: Draining chickpeas to collect liquid, placing it in a bowl, whisking, and producing stiff, white Vegan Marshmallow Fluff. — When you lift the beater out of the fluff, you should see stiff peaks that stay upright and don’t fold over.

Plays Well With

Looking for ways to use that cloud of sweet, toasty perfection? Here are a few of our favorites!

Avocado Chocolate Mousse Pie: Add a dollop of vegan marshmallow fluff on top for a little slice of chocolate pie heaven.
Vegan Chocolate Pie: If you don’t want avocado in your chocolate mousse pie, try this one (bonus: it’s high in protein!).

A slice of white bread topped with a thick layer of white marshmallow spread, next to another slice with peanut butter on an orange surface.

Electric mixer with beaters covered in stiff peaks of vegan marshmallow fluff or meringue, held above a metal mixing bowl against an orange background.

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Foolproof Vegan Marshmallow Fluff (4 Ingredients)

5 from 2 ratings

By: Sarah Bond

Prep: 15

Total: 15

Servings: servings

This vegan marshmallow fluff is glossy, pillowy perfection. We tested it all to nail that classic marshmallow flavor—no eggs, no dairy!

Ingredients

▢ ½ cup aquafaba, from 1 can of unsalted chickpeas
▢ 1 tsp vanilla extract, 5 mL
▢ ½ tsp cream of tartar
▢ ½ cup sugar

Instructions

Strain: Strain chickpeas to get ½ cup aquafaba (use chickpeas for another chickpea recipe).
Whisk To Frothy: Add aquafaba to a large mixing bowl. Using your electric beaters (with the whisk attachment if you have one), beat the aquafaba until it's foamy, about 30 seconds. Beat in 1 tsp vanilla extract and ½ tsp cream of tartar.
Add Sugar: While continuing to beat the aquafaba, slowly pour in ½ cup sugar about a tablespoon at a time.
Whisk To Stiff Peaks: Continue beating for 8 to 10 minutes, or until the aquafaba meringue is smooth and glossy.
When you lift the beater out of the fluff, it should form a little peak that stays upright and doesn't fold over.

Notes

Storage: Vegan marshmallow fluff is best when fresh (it doesn’t store well and can separate or become weepy after about a day). If you’re making it for a party, I recommend whipping it right before serving for the best texture.

Why isn’t my aquafaba whipping up? Ensure you’re using unsalted canned chickpeas and that the aquafaba is at room temperature. If it’s still not working, try reducing the aquafaba by simmering it gently on the stove until it thickens slightly.

Can I use homemade aquafaba? You can, but results may vary. Homemade aquafaba (from dried chickpeas) often has a different starch concentration and might not whip as well. For consistent results, we recommend canned.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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