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Vegan Marshmallow Fluff

This ridiculously easy vegan marshmallow fluff can be made with just two ingredients.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 12 minutes
Total Time 12 minutes
Yield 3 cups


  • 1 can chickpeas or white beans (15oz)
  • 1/3 cup sweetener of choice, such as agave, fine sugar, or xylitol for sugar-free
  • optional pinch cream of tartar, for stabilization


  • Open the can of beans and drain just the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe. If you need inspiration, here are 50+ Healthy Uses For Canned Beans.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. It will look thin for quite a while—and you’ll probably be cursing me—but don’t give up hope! Mine really began to thicken around minutes 10-11. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly. (I’ve not tried this recipe without beaters, but you are free to experiment. The sugar version can be baked into meringues; I haven’t tried baking the liquid-sweetener version.) I’ve tried this healthy marshmallow fluff with both regular and unsalted bean liquid and can’t taste a big difference, so use whatever you have on hand.
    View Nutrition Facts


Also be sure to try this Coconut Whipped Cream Recipe.

Nutrition Information

Calories: 5kcal