Vegan Marshmallows – Oma’s Version

Good morning everyone,

I needed some marshmallows for a challenge contest that I am involved in with my daughter.  Since my cancer diagnosis, I’ve decided that being a kid again for awhile is well worth the hit I take to adult dignity and grace… no wait, I’ve never had any grace and I only had adult levels of dignity that one time!  I’ve decided to be a kid again for awhile because it’s fun and because I really didn’t get to be one the first time ’round.

I was originally just going to purchase some vegan marshmallows online until I saw the price.  Extraordinary!  So I set about making my own, researched several recipes and ordered agar powder, xanthan gum and guar gum instead of the marshmallows (more bang for the buck).

The original recipe that I used in the video can be found here:  I was not so happy with these.  They were far too soft and took far too much powder to dry them.  Also, there are much, much easier ways to prepare marshmallows that don’t require canned chickpeas.  So I used the recipe from, this one from and this one from Gemma’s Bigger, Bolder Baking, to create Oma’s Version of Vegan Marshmallow.

My results are in the picture above.  These marshmallows are slightly beige (so they greyed out the violet food colouring that I also used) because of the use of cane sugar, rather than bone-char bleached granulated white sugar.

Vegan Marshmallow – Oma’s Version

2 tablespoons agar agar powder
1 1/4 cups of warm water, divided
2 tablespoons lemon juice
2 cups cane sugar
5 tablespoons soy protein isolate (unflavoured or vanilla flavoured)
2 teaspoons baking powder
1/4 teaspoon guar gum
3/4 cups cold water
Powdered cane sugar for dusting marshmallow
Cornstarch for dusting pan
1/4 teaspoon salt
2 teaspoons vanilla extract

Dust a 9-inch square baking pan liberally with cornstarch.

In a small bowl, mix together the agar agar powder in ½ cup warm water. Set aside for 15 minutes to set.  Place the remaining 3/4 cup of water, lemon juice and sugar in a pot and stir to dissolve over medium heat.  Add the agar agar mixture and bring to a rolling boil, without stirring until it reaches 240°F (about 11 minutes).

In the meantime, in a heat proof bowl, blend together soy protein isolate, baking powder, guar gum and 3/4 cup cold water, on high speed until it forms stiff peaks.

Carefully remove from the heat and pour into the heat proof bowl.  Stir in the salt and vanilla extract.  Beat with an electric beater on low for 2 minutes then increase to high until soft and doubled in volume, about 10 minutes.

Pour into the prepared pan and smooth with a silicone spatula. Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered cane sugar.


You can colour your marshmallows by adding food colouring with soy protein as it is whipping up.

So much easier,
Until next time,
Peace and love,








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.