Vegan Marshmallow Recipe: A Festive Plant-Based Dessert

Festive desserts don’t need dairy or gelatin to be indulgent. This Vegan Marshmallow recipe, prepared by Vedatya’s Culinary School Students & Bakery Lab, showcases how modern baking techniques and plant-based ingredients can come together to create a light, fluffy, and seasonal treat. Using aquafaba and agar agar, this recipe highlights both precision and creativity – essential skills for every aspiring pastry professional.

Watch the video below for step-by-step visuals

For the marshmallow base

• 118 g chilled aquafaba
• 1 g cream of tartar (or ¼ tsp)

For the sugar syrup

• 200 g castor sugar
• 80 g water
• 8 g vanilla extract (2 tsp)

For the agar-agar mixture

• 10 g agar agar powder
• 50 g granulated sugar
• 180 g water

For finishing

• 60 g corn flour (for dusting)

1. Whip chilled aquafaba with cream of tartar until soft peaks form.
2. Simultaneously, boil castor sugar and water until the syrup reaches 115°C.
3. Slowly pour the hot syrup into the whipped aquafaba in a steady stream, continuing to whip until firm peaks form.
4. Add vanilla extract and whip briefly to incorporate.
5. In a saucepan, boil agar agar powder, granulated sugar, and water for 2–3 minutes.
6. Pour the hot agar mixture into the aquafaba mixture and whip until fully combined.
7. Lightly oil a mould, pour in the marshmallow mixture, and chill for 10 minutes.
8. Dust a surface with corn flour, demould the marshmallow, and coat evenly before cutting.

This recipe teaches students essential bakery fundamentals, including:

• Temperature-controlled sugar work
• Plant-based stabilisation techniques
• Ingredient balancing without animal derivatives
• Festive presentation and finishing

It’s a practical example of how modern pastry kitchens adapt traditional desserts for evolving dietary preferences.

From festive tables to professional kitchens, vegan desserts are growing in demand and add on an option to your festive spread. This Vegan Marshmallow recipe reflects how culinary education blends tradition, innovation, and technique to prepare students for today’s global food landscape.