Vegan Marshmallows

Vegan marshmallows are marshmallows made without gelatin, which is derived from animal collagen (typically pig or cattle bones and skin) and gives regular marshmallows their stretch. Vegan versions replace gelatin with a plant-based gelling agent, usually carrageenan (a seaweed extract) or agar-agar, combined with soy protein or pea protein to help whip air into the sugar syrup and hold that foam structure. Dandies is the most widely distributed vegan marshmallow brand in the US, and several store brands now sell their own version alongside the regular bag.

Varieties

Carrageenan-based marshmallows (the most widely sold type) dissolve smoothly into hot liquids like cocoa but resist getting fully gooey when toasted. Agar-based marshmallows, made by a smaller number of specialty brands, hold a firmer internal structure when heated and char on the outside more like a traditional campfire marshmallow, though they can be harder to find in mainstream grocery stores.

Buying tips

Read the ingredient list rather than relying on the front-of-bag branding; some store versions still contain gelatin unless specifically labeled vegan or plant-based. Check whether the gelling agent is carrageenan or agar-agar if the recipe depends on toasting, since the two melt differently over heat. For rice krispie treats or fudge, brands sold specifically for baking (often labeled that they melt well) give more consistent results than ones marketed just for snacking.

Substitutes

• Homemade aquafaba and agar-agar marshmallows — 1:1 by volume

  Whipped chickpea brine (aquafaba) with agar-agar dissolved in the hot sugar syrup produces a close match to store-bought vegan marshmallows in both texture and melt behavior.

• Vegan marshmallow fluff or creme — 1:1 by volume for spreads and fillings

  Works for frosting, fudge, and no-bake fillings, but it won't set firm enough to hold its shape in rice krispie treats or on a skewer.

• Freeze-dried vegan marshmallow bits — swap in place of mini marshmallows by volume

  Meant for cereal, trail mix, or hot cocoa topping where a soft chew isn't needed; they stay crunchy rather than melting.

• Whipped silken tofu with sugar and vanilla — not a direct swap

  Only useful for mimicking a marshmallow-like fluffy texture in pie fillings or mousse, not for anything that needs to hold a shape or toast.

Storage

Unopened bags keep at room temperature in the pantry for several months; check the printed date since shelf life is often shorter than gelatin-based marshmallows. Once opened, press out excess air and reseal tightly with a clip or transfer to an airtight container, since vegan marshmallows dry out and turn chalky faster than regular ones. They also freeze well for up to about three months if sealed in a freezer bag.

How to use

Use in rice krispie treats, s'mores, hot cocoa, fudge, and as a topping for sweet potato casserole. Carrageenan-based brands (the most common type) hold their shape well in baked treats but don't get as gooey inside when toasted over an open flame; agar-based versions tend to char on the outside while staying more solid in the middle rather than turning liquid.

What it pairs with

Pairs with graham crackers and dairy-free chocolate for s'mores, with dairy-free butter and rice cereal for treats, and with cinnamon or nutmeg when used as a casserole topping.

Nutrition

Nutritionally similar to regular marshmallows: mostly sugar and corn syrup with negligible protein, fat, or fiber. The main practical difference is the absence of gelatin, so they contain no animal-derived collagen or protein.

FAQ

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