Traditional marshmallows derive their signature chewy, elastic texture from animal-based gelatin, a protein harvested from animal bones and connective tissue. However, a growing number of brands and home cooks have developed delicious vegan versions that perfectly mimic the classic confection using only plant-derived ingredients. The success lies in finding the right substitutes for the gelling and whipping agents.
The Primary Plant-Based Gelling Agents
The most critical component to replace in a vegan marshmallow is gelatin. Plant-based alternatives provide the necessary structure and chewiness, each with its own unique properties.
Agar-Agar
Derived from red seaweed, agar-agar is a powerful gelling agent that has been a staple in vegan and vegetarian cooking for centuries.
- Source: Red algae, or seaweed.
- Properties: It creates a firmer, more brittle gel compared to gelatin. It is heat-stable and can set at room temperature.
- Use in Marshmallows: Agar-agar is commonly used in homemade vegan marshmallow recipes, often in combination with other ingredients like aquafaba to achieve a light, airy structure. Care must be taken to not use too much, or the texture can become overly firm.
Carrageenan
Also extracted from red seaweed, carrageenan is a widely used food additive and gelling agent, especially in commercial products like Dandies brand marshmallows.
- Source: Red edible seaweed.
- Properties: Different types of carrageenan (kappa, iota, lambda) produce varying textures. Kappa-carrageenan, for example, forms a strong, rigid gel.
- Use in Marshmallows: Commercial vegan marshmallow manufacturers favor carrageenan for its consistent results, producing a fluffy, chewy texture similar to conventional gelatin-based products.
The Plant-Based Whipping Agents
After replacing the gelatin, the next challenge is to create the light, airy foam that defines a marshmallow. This is typically achieved by whipping a plant-based protein or starch solution.
Aquafaba
Aquafaba, or chickpea liquid, has become a star ingredient in vegan baking as a replacement for egg whites.
- Source: The liquid from canned chickpeas or other legumes.
- Properties: It can be whipped into a stable, meringue-like foam, making it an excellent emulsifier and foaming agent.
- Use in Marshmallows: In homemade recipes, aquafaba is whipped into stiff peaks and then combined with a heated sugar syrup and a gelling agent like agar-agar to create fluffy marshmallows.
Soy Protein
Some commercial brands, like Dandies, use soy protein in their recipes to help achieve the desired texture and stability. Soy protein provides the necessary structure and whipping capabilities similar to traditional egg whites.
Sugars and Syrups
To achieve the classic sweetness and structure, vegan marshmallows rely on a variety of sweeteners. Traditional marshmallows often use corn syrup, but vegan alternatives need careful sourcing to ensure ethical practices.
- Vegan Cane Sugar: Many vegans prefer to use certified organic or beet sugar, as some conventional cane sugar is processed using bone char (a practice that uses charred animal bones). Organic sugar is prohibited from using this process, making it a safe choice.
- Tapioca Syrup or Brown Rice Syrup: These provide stickiness and structural integrity, and are used by many commercial brands as a more natural alternative to high-fructose corn syrup.
- Light Corn Syrup: Some recipes still use corn syrup, but it's important to verify it's a vegan-friendly version.
The Final Texturizers and Flavorings
To perfect the marshmallow's consistency and prevent stickiness, additional ingredients are essential.
- Tapioca Starch or Cornstarch: These are vital for dusting the finished marshmallows to keep them from sticking together.
- Cream of Tartar: Often used in homemade recipes to stabilize whipped aquafaba, much like it does for egg whites.
- Natural Flavors: Ingredients like vanilla extract are crucial for achieving the traditional marshmallow flavor profile.
Homemade vs. Commercial Vegan Marshmallows: A Comparison
Not all vegan marshmallows are created equal. The process and ingredients used can vary significantly between those made at home and those purchased from a store.
| Feature | Commercial Vegan Marshmallows | Homemade Vegan Marshmallows |
|---|---|---|
| Gelling Agent | Primarily Carrageenan | Most commonly Agar-Agar |
| Whipping Agent | Often Soy Protein, Aquafaba | Almost exclusively Aquafaba |
| Sweeteners | Tapioca Syrup, Cane Sugar | Organic Cane Sugar, Corn Syrup, Maple Syrup |
| Texture | Very similar to conventional, with a slightly more dense feel | Can vary from firmer and more brittle to light and fluffy, depending on recipe |
| Convenience | Ready to eat, widely available from brands like Dandies | Requires significant time and specific ingredients, but offers customization |
The Vegan Marshmallow-Making Process
Whether homemade or commercial, the basic process involves several key stages, though the specifics differ based on the ingredients used.
- Prepare the Gelling and Syrup Base: The gelling agent (agar or carrageenan) is cooked with water and sweeteners (syrup, sugar) to create a thick syrup. This must be done carefully, often with a candy thermometer, to ensure proper setting.
- Whip the Foaming Agent: Separately, the whipping agent (aquafaba or soy protein) is whipped vigorously until it forms stiff, glossy peaks. Cream of tartar is often added to stabilize the foam.
- Combine and Beat: The hot sugar syrup is slowly and carefully streamed into the whipped foam while the mixer continues to run. This step requires skill to ensure the mixture doesn't deflate and combines smoothly.
- Set and Cut: The resulting glossy fluff is poured into a prepared pan and left to set for several hours. Once firm, it is dusted with a starch and sugar mixture, cut into squares, and dusted again to prevent sticking.
Conclusion
For those asking what are vegan marshmallows made from, the answer is a combination of ingenuity and plant-based science. By using seaweed-derived thickeners like carrageenan or agar-agar and a whipped foam from aquafaba or soy protein, vegans can enjoy a fluffy and delicious marshmallow. From gourmet homemade recipes to readily available commercial brands, these plant-based ingredients make the classic sweet treat accessible to everyone, ensuring no one has to miss out on campfire s'mores or a rich cup of hot cocoa.
Learn how to make your own from scratch: Homemade Vegan Marshmallows | Simply Recipes
How the Texture Compares
The texture of a vegan marshmallow can differ slightly from its traditional counterpart, primarily due to the gelling agent used. While gelatin creates a uniquely soft, springy, and somewhat melting chew, plant-based gums and gelling agents produce their own distinct consistencies. Marshmallows made with agar-agar tend to have a slightly firmer, cleaner bite, whereas those with carrageenan can be engineered to be almost indistinguishable from the conventional version. Many vegan marshmallow brands, through careful formulation, have managed to replicate the familiar fluffiness, making the transition seamless for most consumers.
The Rise of Vegan Confectionery
The growing market for vegan confectionery is driven by ethical and health-conscious consumer choices. Beyond marshmallows, manufacturers are recreating a wide array of classic sweets using plant-based substitutes for common animal-derived ingredients like gelatin, dairy, and honey. This innovation is leading to an exciting new era of sweets that are both delicious and cruelty-free.
