Last year, when I was perfecting my vegan pavlova recipe and mastering the art of aquafaba (aka chickpea brine), I stumbled upon something kind of amazing: right after you mix the sugar into your meringue but before you bake it, there’s this period where it takes on beautiful, glossy peaks that taste exactly like marshmallow fluff!
I know, I know. It’s kind of baffling that the liquid from a can of chickpeas—the stuff we’ve all been pouring down the drain our entire lives—whips up to be this magical sort of vegan fluffernutter. Also amazing? The entire process requires only five ingredients and takes just ten minutes start to finish!
The vegan marshmallow fluff recipe I’m sharing below is a one bowl deal that’s sure to make you very happy (maybe even giddy) while also impressing anyone who happens to be in the kitchen and watching the transformation from weird, bean-y liquid to marshmallow fluff heaven.
Make yourself an old-school peanut butter and fluff sandwich, use it for ridiculously good vegan s’mores, or even as a dip for your favorite fresh fruit. It’s really hard to go wrong whatever you decide to do!
P.S. Looking for something to make with those leftover chickpeas? Try this BBQ Chickpea Pizza with Ranch Dressing. It’s vegan and gluten-free!
How to Make Vegan Marshmallow Fluff
Serves: 1 batch
Who knew that the secret to awesome vegan marshmallow fluff could be found in a can of chickpeas?! This aquafaba marshmallow fluff is an exact match for egg-white based fluffernutter and it's so simple to make!
Cuisine: Gluten Free, Vegan Servings: 1 batch
Prep Time: 10 mins
Who knew that the secret to awesome vegan marshmallow fluff could be found in a can of chickpeas?! This aquafaba marshmallow fluff is an exact match for egg-white based fluffernutter and it's so simple to make!
I tried making this with room temperature chickpea liquid and chickpea liquid that I chilled in the fridge. Chilled is 100% the way to go. It’s significantly more fluffy and it holds its shape much better.
When you whip the chickpea liquid for the first time, it should resemble shaving cream in texture, and when you whip in the sugar, the “stiff, glossy peaks” should be very thick and similar to fluffernutter with a definite sheen. If you’re not seeing this, keep whipping!
This aquafaba marshmallow fluff is best enjoyed right away, as it tends to separate when left in the fridge overnight. If you’re looking to make more of a marshmallow creme (denser + less fluffy), Ashlae at Oh, Ladycakes has a recipe that will keep in the fridge for up to 10 days!
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