Light, airy, fluffy vegan marshmallows are perfect for adding to hot cocoa, toasting over a campfire, and using in all your favourite recipes! Here’s how to make them.
When you first go vegan, you know you’re giving up dairy, meat, and eggs. But then you start to realize all of the other foods that have sneaky animal ingredients in them. Wait— honey isn’t vegan ?! I can’t eat gummy bears!
For me, one of those disappointments was marshmallows. I mean, what am I going to put in my hot chocolate ?! How will I make Rice Krispie treats?
What Is the Difference Between Vegan Marshmallows and Regular?
Traditional marshmallows are made with gelatin, which is an animal product derived from bones. Vegan marshmallows are made without gelatin—but the exact ingredients they use to replace the gelatin vary from one brand or recipe to the next.
While there are a number of fabulous vegan marshmallows on the market today, homemade marshmallows are always a special treat—they’re lighter, fluffier, and just all-around incredible. I don’t make this recipe every single time I need marshmallows, but I do make it when I want something a little more impressive!
Why This Vegan Marshmallow Recipe Works
Here’s what makes these vegan marshmallows work without the addition of gelatin.
- Agar-agar . Agar-agar is a fantastic gelatin substitute that’s derived from seaweed. It is very powerful, so it’s important to weigh it out!
- Aquafaba . A heavy-hitter in vegan baking, aquafaba can be whipped into the consistency of beaten egg whites and used for vegan marshmallows, Sweet Potato Soufflé , and Vegan Tiramisu .
- Cream of tartar . This helps stabilize the beaten aquafaba so it maintains its light, fluffy texture, rather than deflating.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Powdered sugar – A combination of powdered sugar and cornstarch keeps your vegan marshmallows from sticking.
- Cornstarch
- Aquafaba – Chill this before starting the recipe. If you don’t get to chill it, increase your prep times by a few minutes (I note them below in the recipe).
- Cream of tartar – You can usually find this with the herbs and spices at the grocery store.
- Vanilla extract – The flavour most of us associate with marshmallow is actually vanilla!
For the Syrup:
- Granulated sugar
- Water – Use purified or filtered water, not tap water, which can have off flavours.
For the Agar Mixture:
- Agar-agar powder – You can find this at specialty grocers and health food stores; it can also be purchased online. If you can only find agar-agar flakes you can also use this, but it does not measure out to the same amount in teaspoons, so be sure to measure it out.
- Granulated sugar
- Water
What Is Aquafaba?
Aquafaba is a liquid from cooked chickpeas—either chickpeas cooked from dry beans or the liquid poured off of a can. It’s often used in vegan cooking and baking as an inexpensive egg replacer .
How to Make Vegan Marshmallows
Making vegan marshmallows does take a little bit of effort, but trust me: it’s so worth it!
Prepare . Line a 9-inch pan with parchment paper and lightly dust it with powdered sugar and cornstarch. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
Whip the aquafaba . Whisk the aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
Make the syrup . Combine the sugar and water in a saucepan set over medium-high heat. Bring the mixture to a simmer without stirring and continue to cook until the syrup reaches 240°F.
Add the syrup to the aquafaba . Immediately take the syrup off the heat. Slowly drizzle the syrup into the bowl with the aquafaba while whisking with the mixer. Continue to whisk for about 5 minutes, or until the mixture becomes glossy and stiff peaks form. Add the vanilla.
Make the vegan gelatin mixture . Whisk together the granulated sugar, water, and agar-agar powder in a saucepan set over medium-high heat. Bring to a boil, then whisk continuously for 2 to 3 minutes.
Finish the marshmallow mixture . Turn the mixer back on and slowly pour the agar mixture into the aquafaba mixture. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
Cool . Pour the marshmallow mixture into the prepared pan and spread it evenly. Loosely cover the pan with a kitchen towel and cool for 4 to 6 hours, or until set.
Finish . Once finished setting, dust the tops of the marshmallows with powdered sugar and cornstarch, then cut the marshmallows. If you plan on storing them, you can also roll the sides of the marshmallows in the powdered sugar mixture to prevent sticking.
Tips for Success
These tips will help you make perfect vegan marshmallows!
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Variations
You can add all kinds of flavours to your vegan marshmallows! Here are some fun ideas:
- Make birthday cake marshmallows by adding sprinkles.
- Mix in mini chocolate chips for chocolate chip marshmallows.
- Swap the vanilla extract for different flavors. Peppermint extract is fantastic for the holidays!
How to Store
Store your vegan marshmallows in an airtight container in a cool, dry place for up to 2 weeks.
Can Vegan Marshmallows Be Frozen?
Vegan marshmallows can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before you use them.
More Vegan Basics
- How to Make Vegan Parmesan Cheese
- Vegan Ricotta
- Vegan Heavy Cream Substitute
- How to Make Vegetable Broth with Veggie Scraps
- The Best Vegan Cream Cheese
Ingredients
- ½ cup powdered sugar , for dusting the pan ( 2 oz / 60 grams)
- ½ cup cornstarch , for dusting the pan ( 1.75 oz/ 50 grams)
- ½ cup aquafaba , 118 grams (it is better to use chilled aquafaba) I recommend no salt added aquafaba
- ¼ teaspoon cream of tartar , 1 gram
- 2 teaspoons vanilla extract , 8 grams
For syrup:
- 1 cup granulated sugar , 7 oz / 200 grams
- ⅓ cup water , 80 grams
For agar mixture:
- 4 teaspoons agar-agar powder , 10 grams
- ¼ cup granulated sugar , 50 grams
- ¾ cup water , 180 grams
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallow from sticking. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the aquafaba and add the cream of tartar. Start whisking at medium speed until the aquafaba forms soft peaks. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
- In a saucepan, combine 1 cup of granulated sugar and ⅓ cup of water. Place the saucepan over medium-high heat and let the mixture come to a simmer without stirring. Insert a candy thermometer into the syrup and continue simmering until it reaches 240°F (115°C). It should take approximately 10 minutes.
- Once the sugar syrup reaches the desired temperature, slowly drizzle it into the whipped aquafaba while continuing to whisk. Keep whisking for an additional 5-8 minutes until the aquafaba becomes glossy and stiff peaks form. Add the vanilla extract during this process.
- In a saucepan, combine ¼ cup of granulated sugar, ¾ cup of water, and the agar-agar powder. Mix the ingredients thoroughly. Place the saucepan over medium-high heat and bring it to a boil. Whisk continuously for 2-3 minutes while the mixture simmers.
- Slowly pour the agar mixture into the whipped aquafaba, whisking constantly until the mixture is fully incorporated. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
- Using a spatula, transfer the marshmallow mixture to the prepared pan, spreading it evenly. You won’t get everything out, closer to about 90% out, and don’t try to get it all out because it’ll start to set as it hits the pan and you want to focus on smoothing that part down. If you’re having difficulty spreading the marshmallow fluff into an even texture, slightly wet your hands of the spatula to help you pat it down. Loosely cover the pan with a towel, allowing the marshmallow to set at room temperature for 4-6 hours.
- Once the marshmallow has set, dust the top with the remaining powdered sugar and cornstarch mixture, ensuring a light coating. Loosen up the edges with a dinner knife, then dust a sharp knife with your cornstarch powdered sugar mixture.
- Cut out 36 square marshmallows ( 6 rows, 6 columns) or carefully cut the marshmallow into desired shapes. If desired, roll the cut marshmallows in the sugar-cornstarch mixture, ensuring all sides are coated. Gently tap off any excess mixture. Enjoy!
Notes
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’ t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Light, airy, fluffy vegan marshmallows are perfect for adding to hot cocoa, toasting over a campfire, and using in all your favourite recipes! Here’s how to make them.
When you first go vegan, you know you’re giving up dairy, meat, and eggs. But then you start to realize all of the other foods that have sneaky animal ingredients in them. Wait— honey isn’t vegan ?! I can’t eat gummy bears!
For me, one of those disappointments was marshmallows. I mean, what am I going to put in my hot chocolate ?! How will I make Rice Krispie treats?
What Is the Difference Between Vegan Marshmallows and Regular?
Traditional marshmallows are made with gelatin, which is an animal product derived from bones. Vegan marshmallows are made without gelatin—but the exact ingredients they use to replace the gelatin vary from one brand or recipe to the next.
While there are a number of fabulous vegan marshmallows on the market today, homemade marshmallows are always a special treat—they’re lighter, fluffier, and just all-around incredible. I don’t make this recipe every single time I need marshmallows, but I do make it when I want something a little more impressive!
Why This Vegan Marshmallow Recipe Works
Here’s what makes these vegan marshmallows work without the addition of gelatin.
- Agar-agar . Agar-agar is a fantastic gelatin substitute that’s derived from seaweed. It is very powerful, so it’s important to weigh it out!
- Aquafaba . A heavy-hitter in vegan baking, aquafaba can be whipped into the consistency of beaten egg whites and used for vegan marshmallows, Sweet Potato Soufflé , and Vegan Tiramisu .
- Cream of tartar . This helps stabilize the beaten aquafaba so it maintains its light, fluffy texture, rather than deflating.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Powdered sugar – A combination of powdered sugar and cornstarch keeps your vegan marshmallows from sticking.
- Cornstarch
- Aquafaba – Chill this before starting the recipe. If you don’t get to chill it, increase your prep times by a few minutes (I note them below in the recipe).
- Cream of tartar – You can usually find this with the herbs and spices at the grocery store.
- Vanilla extract – The flavour most of us associate with marshmallow is actually vanilla!
For the Syrup:
- Granulated sugar
- Water – Use purified or filtered water, not tap water, which can have off flavours.
For the Agar Mixture:
- Agar-agar powder – You can find this at specialty grocers and health food stores; it can also be purchased online. If you can only find agar-agar flakes you can also use this, but it does not measure out to the same amount in teaspoons, so be sure to measure it out.
- Granulated sugar
- Water
What Is Aquafaba?
Aquafaba is a liquid from cooked chickpeas—either chickpeas cooked from dry beans or the liquid poured off of a can. It’s often used in vegan cooking and baking as an inexpensive egg replacer .
How to Make Vegan Marshmallows
Making vegan marshmallows does take a little bit of effort, but trust me: it’s so worth it!
Prepare . Line a 9-inch pan with parchment paper and lightly dust it with powdered sugar and cornstarch. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
Whip the aquafaba . Whisk the aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
Make the syrup . Combine the sugar and water in a saucepan set over medium-high heat. Bring the mixture to a simmer without stirring and continue to cook until the syrup reaches 240°F.
Add the syrup to the aquafaba . Immediately take the syrup off the heat. Slowly drizzle the syrup into the bowl with the aquafaba while whisking with the mixer. Continue to whisk for about 5 minutes, or until the mixture becomes glossy and stiff peaks form. Add the vanilla.
Make the vegan gelatin mixture . Whisk together the granulated sugar, water, and agar-agar powder in a saucepan set over medium-high heat. Bring to a boil, then whisk continuously for 2 to 3 minutes.
Finish the marshmallow mixture . Turn the mixer back on and slowly pour the agar mixture into the aquafaba mixture. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
Cool . Pour the marshmallow mixture into the prepared pan and spread it evenly. Loosely cover the pan with a kitchen towel and cool for 4 to 6 hours, or until set.
Finish . Once finished setting, dust the tops of the marshmallows with powdered sugar and cornstarch, then cut the marshmallows. If you plan on storing them, you can also roll the sides of the marshmallows in the powdered sugar mixture to prevent sticking.
Tips for Success
These tips will help you make perfect vegan marshmallows!
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Variations
You can add all kinds of flavours to your vegan marshmallows! Here are some fun ideas:
- Make birthday cake marshmallows by adding sprinkles.
- Mix in mini chocolate chips for chocolate chip marshmallows.
- Swap the vanilla extract for different flavors. Peppermint extract is fantastic for the holidays!
How to Store
Store your vegan marshmallows in an airtight container in a cool, dry place for up to 2 weeks.
Can Vegan Marshmallows Be Frozen?
Vegan marshmallows can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before you use them.
More Vegan Basics
- How to Make Vegan Parmesan Cheese
- Vegan Ricotta
- Vegan Heavy Cream Substitute
- How to Make Vegetable Broth with Veggie Scraps
- The Best Vegan Cream Cheese
Ingredients
- ½ cup powdered sugar , for dusting the pan ( 2 oz / 60 grams)
- ½ cup cornstarch , for dusting the pan ( 1.75 oz/ 50 grams)
- ½ cup aquafaba , 118 grams (it is better to use chilled aquafaba) I recommend no salt added aquafaba
- ¼ teaspoon cream of tartar , 1 gram
- 2 teaspoons vanilla extract , 8 grams
For syrup:
- 1 cup granulated sugar , 7 oz / 200 grams
- ⅓ cup water , 80 grams
For agar mixture:
- 4 teaspoons agar-agar powder , 10 grams
- ¼ cup granulated sugar , 50 grams
- ¾ cup water , 180 grams
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallow from sticking. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the aquafaba and add the cream of tartar. Start whisking at medium speed until the aquafaba forms soft peaks. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
- In a saucepan, combine 1 cup of granulated sugar and ⅓ cup of water. Place the saucepan over medium-high heat and let the mixture come to a simmer without stirring. Insert a candy thermometer into the syrup and continue simmering until it reaches 240°F (115°C). It should take approximately 10 minutes.
- Once the sugar syrup reaches the desired temperature, slowly drizzle it into the whipped aquafaba while continuing to whisk. Keep whisking for an additional 5-8 minutes until the aquafaba becomes glossy and stiff peaks form. Add the vanilla extract during this process.
- In a saucepan, combine ¼ cup of granulated sugar, ¾ cup of water, and the agar-agar powder. Mix the ingredients thoroughly. Place the saucepan over medium-high heat and bring it to a boil. Whisk continuously for 2-3 minutes while the mixture simmers.
- Slowly pour the agar mixture into the whipped aquafaba, whisking constantly until the mixture is fully incorporated. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
- Using a spatula, transfer the marshmallow mixture to the prepared pan, spreading it evenly. You won’t get everything out, closer to about 90% out, and don’t try to get it all out because it’ll start to set as it hits the pan and you want to focus on smoothing that part down. If you’re having difficulty spreading the marshmallow fluff into an even texture, slightly wet your hands of the spatula to help you pat it down. Loosely cover the pan with a towel, allowing the marshmallow to set at room temperature for 4-6 hours.
- Once the marshmallow has set, dust the top with the remaining powdered sugar and cornstarch mixture, ensuring a light coating. Loosen up the edges with a dinner knife, then dust a sharp knife with your cornstarch powdered sugar mixture.
- Cut out 36 square marshmallows ( 6 rows, 6 columns) or carefully cut the marshmallow into desired shapes. If desired, roll the cut marshmallows in the sugar-cornstarch mixture, ensuring all sides are coated. Gently tap off any excess mixture. Enjoy!
Notes
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’ t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Light, airy, fluffy vegan marshmallows are perfect for adding to hot cocoa, toasting over a campfire, and using in all your favourite recipes! Here’s how to make them.
When you first go vegan, you know you’re giving up dairy, meat, and eggs. But then you start to realize all of the other foods that have sneaky animal ingredients in them. Wait— honey isn’t vegan ?! I can’t eat gummy bears!
For me, one of those disappointments was marshmallows. I mean, what am I going to put in my hot chocolate ?! How will I make Rice Krispie treats?
What Is the Difference Between Vegan Marshmallows and Regular?
Traditional marshmallows are made with gelatin, which is an animal product derived from bones. Vegan marshmallows are made without gelatin—but the exact ingredients they use to replace the gelatin vary from one brand or recipe to the next.
While there are a number of fabulous vegan marshmallows on the market today, homemade marshmallows are always a special treat—they’re lighter, fluffier, and just all-around incredible. I don’t make this recipe every single time I need marshmallows, but I do make it when I want something a little more impressive!
Why This Vegan Marshmallow Recipe Works
Here’s what makes these vegan marshmallows work without the addition of gelatin.
- Agar-agar . Agar-agar is a fantastic gelatin substitute that’s derived from seaweed. It is very powerful, so it’s important to weigh it out!
- Aquafaba . A heavy-hitter in vegan baking, aquafaba can be whipped into the consistency of beaten egg whites and used for vegan marshmallows, Sweet Potato Soufflé , and Vegan Tiramisu .
- Cream of tartar . This helps stabilize the beaten aquafaba so it maintains its light, fluffy texture, rather than deflating.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Powdered sugar – A combination of powdered sugar and cornstarch keeps your vegan marshmallows from sticking.
- Cornstarch
- Aquafaba – Chill this before starting the recipe. If you don’t get to chill it, increase your prep times by a few minutes (I note them below in the recipe).
- Cream of tartar – You can usually find this with the herbs and spices at the grocery store.
- Vanilla extract – The flavour most of us associate with marshmallow is actually vanilla!
For the Syrup:
- Granulated sugar
- Water – Use purified or filtered water, not tap water, which can have off flavours.
For the Agar Mixture:
- Agar-agar powder – You can find this at specialty grocers and health food stores; it can also be purchased online. If you can only find agar-agar flakes you can also use this, but it does not measure out to the same amount in teaspoons, so be sure to measure it out.
- Granulated sugar
- Water
What Is Aquafaba?
Aquafaba is a liquid from cooked chickpeas—either chickpeas cooked from dry beans or the liquid poured off of a can. It’s often used in vegan cooking and baking as an inexpensive egg replacer .
How to Make Vegan Marshmallows
Making vegan marshmallows does take a little bit of effort, but trust me: it’s so worth it!
Prepare . Line a 9-inch pan with parchment paper and lightly dust it with powdered sugar and cornstarch. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
Whip the aquafaba . Whisk the aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
Make the syrup . Combine the sugar and water in a saucepan set over medium-high heat. Bring the mixture to a simmer without stirring and continue to cook until the syrup reaches 240°F.
Add the syrup to the aquafaba . Immediately take the syrup off the heat. Slowly drizzle the syrup into the bowl with the aquafaba while whisking with the mixer. Continue to whisk for about 5 minutes, or until the mixture becomes glossy and stiff peaks form. Add the vanilla.
Make the vegan gelatin mixture . Whisk together the granulated sugar, water, and agar-agar powder in a saucepan set over medium-high heat. Bring to a boil, then whisk continuously for 2 to 3 minutes.
Finish the marshmallow mixture . Turn the mixer back on and slowly pour the agar mixture into the aquafaba mixture. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
Cool . Pour the marshmallow mixture into the prepared pan and spread it evenly. Loosely cover the pan with a kitchen towel and cool for 4 to 6 hours, or until set.
Finish . Once finished setting, dust the tops of the marshmallows with powdered sugar and cornstarch, then cut the marshmallows. If you plan on storing them, you can also roll the sides of the marshmallows in the powdered sugar mixture to prevent sticking.
Tips for Success
These tips will help you make perfect vegan marshmallows!
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Variations
You can add all kinds of flavours to your vegan marshmallows! Here are some fun ideas:
- Make birthday cake marshmallows by adding sprinkles.
- Mix in mini chocolate chips for chocolate chip marshmallows.
- Swap the vanilla extract for different flavors. Peppermint extract is fantastic for the holidays!
How to Store
Store your vegan marshmallows in an airtight container in a cool, dry place for up to 2 weeks.
Can Vegan Marshmallows Be Frozen?
Vegan marshmallows can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before you use them.
More Vegan Basics
- How to Make Vegan Parmesan Cheese
- Vegan Ricotta
- Vegan Heavy Cream Substitute
- How to Make Vegetable Broth with Veggie Scraps
- The Best Vegan Cream Cheese
Ingredients
- ½ cup powdered sugar , for dusting the pan ( 2 oz / 60 grams)
- ½ cup cornstarch , for dusting the pan ( 1.75 oz/ 50 grams)
- ½ cup aquafaba , 118 grams (it is better to use chilled aquafaba) I recommend no salt added aquafaba
- ¼ teaspoon cream of tartar , 1 gram
- 2 teaspoons vanilla extract , 8 grams
For syrup:
- 1 cup granulated sugar , 7 oz / 200 grams
- ⅓ cup water , 80 grams
For agar mixture:
- 4 teaspoons agar-agar powder , 10 grams
- ¼ cup granulated sugar , 50 grams
- ¾ cup water , 180 grams
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallow from sticking. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the aquafaba and add the cream of tartar. Start whisking at medium speed until the aquafaba forms soft peaks. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
- In a saucepan, combine 1 cup of granulated sugar and ⅓ cup of water. Place the saucepan over medium-high heat and let the mixture come to a simmer without stirring. Insert a candy thermometer into the syrup and continue simmering until it reaches 240°F (115°C). It should take approximately 10 minutes.
- Once the sugar syrup reaches the desired temperature, slowly drizzle it into the whipped aquafaba while continuing to whisk. Keep whisking for an additional 5-8 minutes until the aquafaba becomes glossy and stiff peaks form. Add the vanilla extract during this process.
- In a saucepan, combine ¼ cup of granulated sugar, ¾ cup of water, and the agar-agar powder. Mix the ingredients thoroughly. Place the saucepan over medium-high heat and bring it to a boil. Whisk continuously for 2-3 minutes while the mixture simmers.
- Slowly pour the agar mixture into the whipped aquafaba, whisking constantly until the mixture is fully incorporated. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
- Using a spatula, transfer the marshmallow mixture to the prepared pan, spreading it evenly. You won’t get everything out, closer to about 90% out, and don’t try to get it all out because it’ll start to set as it hits the pan and you want to focus on smoothing that part down. If you’re having difficulty spreading the marshmallow fluff into an even texture, slightly wet your hands of the spatula to help you pat it down. Loosely cover the pan with a towel, allowing the marshmallow to set at room temperature for 4-6 hours.
- Once the marshmallow has set, dust the top with the remaining powdered sugar and cornstarch mixture, ensuring a light coating. Loosen up the edges with a dinner knife, then dust a sharp knife with your cornstarch powdered sugar mixture.
- Cut out 36 square marshmallows ( 6 rows, 6 columns) or carefully cut the marshmallow into desired shapes. If desired, roll the cut marshmallows in the sugar-cornstarch mixture, ensuring all sides are coated. Gently tap off any excess mixture. Enjoy!
Notes
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’ t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Light, airy, fluffy vegan marshmallows are perfect for adding to hot cocoa, toasting over a campfire, and using in all your favourite recipes! Here’s how to make them.
When you first go vegan, you know you’re giving up dairy, meat, and eggs. But then you start to realize all of the other foods that have sneaky animal ingredients in them. Wait— honey isn’t vegan ?! I can’t eat gummy bears!
For me, one of those disappointments was marshmallows. I mean, what am I going to put in my hot chocolate ?! How will I make Rice Krispie treats?
What Is the Difference Between Vegan Marshmallows and Regular?
Traditional marshmallows are made with gelatin, which is an animal product derived from bones. Vegan marshmallows are made without gelatin—but the exact ingredients they use to replace the gelatin vary from one brand or recipe to the next.
While there are a number of fabulous vegan marshmallows on the market today, homemade marshmallows are always a special treat—they’re lighter, fluffier, and just all-around incredible. I don’t make this recipe every single time I need marshmallows, but I do make it when I want something a little more impressive!
Why This Vegan Marshmallow Recipe Works
Here’s what makes these vegan marshmallows work without the addition of gelatin.
- Agar-agar . Agar-agar is a fantastic gelatin substitute that’s derived from seaweed. It is very powerful, so it’s important to weigh it out!
- Aquafaba . A heavy-hitter in vegan baking, aquafaba can be whipped into the consistency of beaten egg whites and used for vegan marshmallows, Sweet Potato Soufflé , and Vegan Tiramisu .
- Cream of tartar . This helps stabilize the beaten aquafaba so it maintains its light, fluffy texture, rather than deflating.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Powdered sugar – A combination of powdered sugar and cornstarch keeps your vegan marshmallows from sticking.
- Cornstarch
- Aquafaba – Chill this before starting the recipe. If you don’t get to chill it, increase your prep times by a few minutes (I note them below in the recipe).
- Cream of tartar – You can usually find this with the herbs and spices at the grocery store.
- Vanilla extract – The flavour most of us associate with marshmallow is actually vanilla!
For the Syrup:
- Granulated sugar
- Water – Use purified or filtered water, not tap water, which can have off flavours.
For the Agar Mixture:
- Agar-agar powder – You can find this at specialty grocers and health food stores; it can also be purchased online. If you can only find agar-agar flakes you can also use this, but it does not measure out to the same amount in teaspoons, so be sure to measure it out.
- Granulated sugar
- Water
What Is Aquafaba?
Aquafaba is a liquid from cooked chickpeas—either chickpeas cooked from dry beans or the liquid poured off of a can. It’s often used in vegan cooking and baking as an inexpensive egg replacer .
How to Make Vegan Marshmallows
Making vegan marshmallows does take a little bit of effort, but trust me: it’s so worth it!
Prepare . Line a 9-inch pan with parchment paper and lightly dust it with powdered sugar and cornstarch. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
Whip the aquafaba . Whisk the aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
Make the syrup . Combine the sugar and water in a saucepan set over medium-high heat. Bring the mixture to a simmer without stirring and continue to cook until the syrup reaches 240°F.
Add the syrup to the aquafaba . Immediately take the syrup off the heat. Slowly drizzle the syrup into the bowl with the aquafaba while whisking with the mixer. Continue to whisk for about 5 minutes, or until the mixture becomes glossy and stiff peaks form. Add the vanilla.
Make the vegan gelatin mixture . Whisk together the granulated sugar, water, and agar-agar powder in a saucepan set over medium-high heat. Bring to a boil, then whisk continuously for 2 to 3 minutes.
Finish the marshmallow mixture . Turn the mixer back on and slowly pour the agar mixture into the aquafaba mixture. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
Cool . Pour the marshmallow mixture into the prepared pan and spread it evenly. Loosely cover the pan with a kitchen towel and cool for 4 to 6 hours, or until set.
Finish . Once finished setting, dust the tops of the marshmallows with powdered sugar and cornstarch, then cut the marshmallows. If you plan on storing them, you can also roll the sides of the marshmallows in the powdered sugar mixture to prevent sticking.
Tips for Success
These tips will help you make perfect vegan marshmallows!
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Variations
You can add all kinds of flavours to your vegan marshmallows! Here are some fun ideas:
- Make birthday cake marshmallows by adding sprinkles.
- Mix in mini chocolate chips for chocolate chip marshmallows.
- Swap the vanilla extract for different flavors. Peppermint extract is fantastic for the holidays!
How to Store
Store your vegan marshmallows in an airtight container in a cool, dry place for up to 2 weeks.
Can Vegan Marshmallows Be Frozen?
Vegan marshmallows can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before you use them.
More Vegan Basics
- How to Make Vegan Parmesan Cheese
- Vegan Ricotta
- Vegan Heavy Cream Substitute
- How to Make Vegetable Broth with Veggie Scraps
- The Best Vegan Cream Cheese
Ingredients
- ½ cup powdered sugar , for dusting the pan ( 2 oz / 60 grams)
- ½ cup cornstarch , for dusting the pan ( 1.75 oz/ 50 grams)
- ½ cup aquafaba , 118 grams (it is better to use chilled aquafaba) I recommend no salt added aquafaba
- ¼ teaspoon cream of tartar , 1 gram
- 2 teaspoons vanilla extract , 8 grams
For syrup:
- 1 cup granulated sugar , 7 oz / 200 grams
- ⅓ cup water , 80 grams
For agar mixture:
- 4 teaspoons agar-agar powder , 10 grams
- ¼ cup granulated sugar , 50 grams
- ¾ cup water , 180 grams
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallow from sticking. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the aquafaba and add the cream of tartar. Start whisking at medium speed until the aquafaba forms soft peaks. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
- In a saucepan, combine 1 cup of granulated sugar and ⅓ cup of water. Place the saucepan over medium-high heat and let the mixture come to a simmer without stirring. Insert a candy thermometer into the syrup and continue simmering until it reaches 240°F (115°C). It should take approximately 10 minutes.
- Once the sugar syrup reaches the desired temperature, slowly drizzle it into the whipped aquafaba while continuing to whisk. Keep whisking for an additional 5-8 minutes until the aquafaba becomes glossy and stiff peaks form. Add the vanilla extract during this process.
- In a saucepan, combine ¼ cup of granulated sugar, ¾ cup of water, and the agar-agar powder. Mix the ingredients thoroughly. Place the saucepan over medium-high heat and bring it to a boil. Whisk continuously for 2-3 minutes while the mixture simmers.
- Slowly pour the agar mixture into the whipped aquafaba, whisking constantly until the mixture is fully incorporated. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
- Using a spatula, transfer the marshmallow mixture to the prepared pan, spreading it evenly. You won’t get everything out, closer to about 90% out, and don’t try to get it all out because it’ll start to set as it hits the pan and you want to focus on smoothing that part down. If you’re having difficulty spreading the marshmallow fluff into an even texture, slightly wet your hands of the spatula to help you pat it down. Loosely cover the pan with a towel, allowing the marshmallow to set at room temperature for 4-6 hours.
- Once the marshmallow has set, dust the top with the remaining powdered sugar and cornstarch mixture, ensuring a light coating. Loosen up the edges with a dinner knife, then dust a sharp knife with your cornstarch powdered sugar mixture.
- Cut out 36 square marshmallows ( 6 rows, 6 columns) or carefully cut the marshmallow into desired shapes. If desired, roll the cut marshmallows in the sugar-cornstarch mixture, ensuring all sides are coated. Gently tap off any excess mixture. Enjoy!
Notes
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’ t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Vegan Marshmallows
Ingredients
- ½ cup powdered sugar for dusting the pan ( 2 oz / 60 grams)
- ½ cup cornstarch for dusting the pan ( 1.75 oz/ 50 grams)
- ½ cup aquafaba 118 grams (it is better to use chilled aquafaba) I recommend no salt added aquafaba
- ¼ teaspoon cream of tartar 1 gram
- 2 teaspoons vanilla extract 8 grams
For syrup:
- 1 cup granulated sugar 7 oz / 200 grams
- ⅓ cup water 80 grams
For agar mixture:
- 4 teaspoons agar-agar powder 10 grams
- ¼ cup granulated sugar 50 grams
- ¾ cup water 180 grams
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallow from sticking. You’ll want to do this first since you want to transfer your marshmallows immediately after you’re finished mixing, else it’ll begin to firm up in your mixing bowl and won’t be that smooth delicate pour.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in the aquafaba and add the cream of tartar. Start whisking at medium speed until the aquafaba forms soft peaks. (This should take about 10 minutes on medium speed or medium-high speed if you’re not using chilled aquafaba.)
- In a saucepan, combine 1 cup of granulated sugar and ⅓ cup of water. Place the saucepan over medium-high heat and let the mixture come to a simmer without stirring. Insert a candy thermometer into the syrup and continue simmering until it reaches 240°F (115°C). It should take approximately 10 minutes.
- Once the sugar syrup reaches the desired temperature, slowly drizzle it into the whipped aquafaba while continuing to whisk. Keep whisking for an additional 5-8 minutes until the aquafaba becomes glossy and stiff peaks form. Add the vanilla extract during this process.
- In a saucepan, combine ¼ cup of granulated sugar, ¾ cup of water, and the agar-agar powder. Mix the ingredients thoroughly. Place the saucepan over medium-high heat and bring it to a boil. Whisk continuously for 2-3 minutes while the mixture simmers.
- Slowly pour the agar mixture into the whipped aquafaba, whisking constantly until the mixture is fully incorporated. Continue to whisk until the agar is incorporated into the aquafaba mixture, which shouldn’t take more than 1 minute.
- Using a spatula, transfer the marshmallow mixture to the prepared pan, spreading it evenly. You won’t get everything out, closer to about 90% out, and don’t try to get it all out because it’ll start to set as it hits the pan and you want to focus on smoothing that part down. If you’re having difficulty spreading the marshmallow fluff into an even texture, slightly wet your hands of the spatula to help you pat it down. Loosely cover the pan with a towel, allowing the marshmallow to set at room temperature for 4-6 hours.
- Once the marshmallow has set, dust the top with the remaining powdered sugar and cornstarch mixture, ensuring a light coating. Loosen up the edges with a dinner knife, then dust a sharp knife with your cornstarch powdered sugar mixture.
- Cut out 36 square marshmallows ( 6 rows, 6 columns) or carefully cut the marshmallow into desired shapes. If desired, roll the cut marshmallows in the sugar-cornstarch mixture, ensuring all sides are coated. Gently tap off any excess mixture. Enjoy!
Video
Notes
- Have all your ingredients out and measured before beginning, mise en place style. When making marshmallows, you really want to do each step immediately after the other, not allow things to cool or get cold, which can throw off the final result. Having everything out will help so much with that.
- Don’ t over-beat the aquafaba . Overbeating will cause the marshmallow mixture to become too stiff and harden when it sets.
- Be careful when adding the agar mixture into the aquafaba . Adding the agar too quickly can cause the marshmallows to become clumpy and dense. A slow steady or broken up drizzle works best.
- Use a thermometer . There’s no way around it—it’s the only way to know the temperature of your syrup! Check the temperature of your sugar syrup before adding it to the whipped aquafaba. If it’s higher than 240ºF, let it cool a bit before adding.
Nutrition
Vegan Marshmallows https://jessicainthekitchen.com/vegan-marshmallows/ August 4, 2023
Creamy cauliflower mac and cheese is a lightened up version of everyone’s favourite comfort food side dish! Not only do I replace the noodles with cauliflower florets, I use a homemade plant-based cheese sauce to make this cauliflower mac vegan too.
Mac and cheese is a comfort food classic, but sometimes you want that comfort without all the carbs. Enter: cauliflower mac and cheese.
This version of the classic dish swaps the traditional elbow noodles for cauliflower florets. No, you won’t be tricked into thinking you’re eating pasta, but the good news is you won’t care—the creamy, dreamy cheese sauce pairs perfectly with the cauliflower!
The vegan cheese sauce is absolutely irresistible, and it’s made with real food ingredients—potatoes provide the color, cashews give it a rich, creamy texture, lemon adds some tang, and nutritional yeast brings the cheesiness.
Why You’ll Love This Cauliflower Mac and Cheese Recipe
Here’s what makes this creamy cauliflower mac and cheese a winner:
- Vegan . It’s as creamy and cheesy as traditional mac and cheese, but without the dairy.
- Delicious comfort food goodness . This cauliflower mac and cheese has the flavour and texture you love from the original. Rich, creamy, cheesy—it’s all there and it delivers the cozy comfort food feel you want in a mac and cheese recipe.
- Perfect for picky eaters. Cauliflower isn’t everybody’s favorite food, but when it’s covered in a cheesy sauce, it’s pretty irresistible!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Avoid purple or green varieties—they taste fine, but they’re not quite as appetizing visually!
- Golden potatoes
- Sweet potato – Use an orange variety to get the colour of traditional mac and cheese sauce. You can also use butternut squash, as in my Butternut Squash Mac and Cheese .
- Raw cashews – It’s important to use raw cashews rather than roasted, as these blend into a creamy consistency.
- Water
- Nutritional yeast
- Fresh lemon juice – Lemon juice mimics the tang of dairy cheese.
- Olive oil
- Dijon mustard – Mustard adds some zippy flavour to the cheese sauce.
- Garlic powder
- Onion powder
- Salt
- Panko breadcrumbs – Crunchy panko is a fantastic topping for baked cauliflower mac and cheese! Use gluten-free panko to make this recipe gluten-free.
- Parsley
Does Nutritional Yeast Really Taste Like Cheese?
Yes, nutritional yeast does taste quite a bit like cheese, as you can see in recipes like Vegan Cheese Sauce and Creamy Vegan Queso . It’s made from deactivated yeast and has a nutty, cheesy flavor that works well in vegan dishes.
How to Make Vegan Cauliflower Mac and Cheese
Here’s how easy it is to make cauliflower mac and cheese:
Cook the cauliflower . Cut the cauliflower into florets and cook them in a pot of boiling salted water for about 10 minutes, or until tender. Drain well.
Cook the potatoes . Cook the two varieties of potatoes in a second pot of boiling water for about 15 minutes, or until tender. Drain.
Soak the cashews . Place the cashews in a bowl with hot water and let them soak for at least 30 minutes. Rinse and drain.
Make the sauce . In a high-speed blender , combine the cooked potatoes, cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and lemon juice. Blend until smooth, then season to taste.
Prepare . Preheat your oven to 400°F.
Assemble . Pour the vegan cheese sauce over the cauliflower and stir to combine. Pour this mixture into a baking dish and sprinkle the panko on top.
Bake . Place the baking dish in the oven and bake the cauliflower mac and cheese for 10 minutes. Garnish with parsley, then serve.
Tips for Success
These hints and pointers will help you make sure your cauliflower mac and cheese turns out perfect!
- Drain the cauliflower well . If you don’t, the sauce will end up watery instead of rich and creamy.
- Make sure the ingredients are blended smooth . You don’t want to leave any unblended cashews in the sauce! The goal here is to mimic the creamy, velvety texture of traditional cauliflower mac and cheese.
- Cool a bit before serving . Let the baking dish sit for 5 to 10 minutes after you pull it out of the oven; this will give the sauce a chance to thicken a bit.
Variations
Switch things up by adding some steamed broccoli to the dish, or top your cauliflower mac and cheese with your favourite vegan bacon bits. (Or try my homemade vegan bacon crumbles !) In addition to the panko, a sprinkle of vegan Parmesan cheese is delicious on top of cauliflower mac and cheese.
Serving Suggestions
Serve vegan cauliflower mac and cheese alongside Lemon Pepper Tofu or Vegan Chicken with a side salad or steamed vegetables. I love serving it with Roasted Garlic Bread too so I can use it to sop up any extra cheese sauce!
How to Store Leftovers
Transfer any leftover mac and cheese to an airtight container. Refrigerate for up to 3 days and gently reheat in the microwave or on the stovetop until it’s warmed through.
Can This Recipe Be Frozen?
Yes, you can freeze vegan cauliflower mac and cheese. Transfer it to an airtight freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
More Cheesy Vegan Favorites
- The Best Vegan Cream Cheese
- Vegan Cheese Pasta Bake
- Vegan Loaded Nacho Cheese Fries
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- Vegan Manicotti
Ingredients
- 1 head of cauliflower , 2 pounds, 900 g
- 1 cup golden potatoes , chopped (6 ounce, 170g)
- ½ cup sweet potato , chopped (3 oz, 85 g)
- ½ cup raw cashews , 3 oz, 75 g (to be soaked in hot water)
- ½ cup water , not the same as the hot water above
- 3 tablespoons nutritional yeast , 17 grams
- 1 tablespoon fresh lemon juice , 14 grams
- 2 tablespoons olive oil , 26 grams
- 1 teaspoon Dijon mustard , 6 grams
- 1 teaspoon garlic powder , 2.5 grams
- ½ teaspoon onion powder , 1.6 grams
- 1 ½ teaspoons salt , 7 grams
- 2 tablespoons panko breadcrumbs , 10 grams
- 1 tablespoon chopped parsley , for garnish
Instructions
- Cut the cauliflower into small florets. Bring a pot of water to a boil and add a pinch of salt. Cook the cauliflower florets in boiling water for about 10 minutes or until they are tender. Drain and set aside.
- In a separate pot, bring water to a boil. Add chopped golden potatoes and sweet potatoes. Cook them for about 15 minutes or until they are tender. Drain and set aside.
- Soak cashew with hot water for at least 30 minutes. Rinse and drain.
- In a high-speed blender, combine the cooked golden potatoes, sweet potatoes, soaked cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and fresh lemon juice. Blend until smooth. Taste the mixture and adjust the seasonings as needed.
- Preheat your oven to 400°F (200°C).
- Pour the sauce over the cooked cauliflower and mix everything to be evenly coated with the sauce.
- Transfer the mixture to an 8×8-inch baking dish (or 11×7-inch) and sprinkle the panko breadcrumbs on top.
- Bake the cauliflower mac and cheese in the preheated oven for about 10 minutes. Sprinkle with chopped parsley. Serve and enjoy!
