Treat yourself on a cold day to this sweet, warming treat! Vegan marshmallows are so satisfying to make, go ahead and try it...From our kitchen to yours!
3/4 cup aquafaba , (liquid from 1 can of chickpeas)
1/2 tsp cream of tartar
1 Tbsp vanilla extract
3/4 cup water
1 tsp agar powder
1 1/4 cup granulated sugar
1/4 cup powdered sugar or tapioca starch for less sugar
Line a 9x13 pan or baking sheet with parchment paper. Dust with a thin layer of powdered sugar or tapioca starch and set aside to prepare marshmallows.
Add the liquid from 1 can of chickpeas in the bowl of your stand mixer. Add cream of tartar and mix on high with the whisk attachment for 6 minutes. It should become very fluffy.
Add the vanilla and beat for another 3 minutes.
In a small saucepan, combine the water and agar powder. Bring to a slow boil. Boil for 3 minutes and then add the sugar. Slowly boil for an additional 3 minutes while stirring constantly.
Pour the agar/sugar mixture slowly into the aquafaba mixture while beating with your mixer on low.
Beat for 30 seconds on low until it is all incorporated and it gets a bit shiny.
Immediately pour onto prepared baking sheet or pan, spreading evenly with a spatula.
Sift over top, a dusting of powdered sugar or starch.
Refrigerate for at least 2 hours before cutting into small squares or using cookie cutters to cut into different shapes.
Give the marshmallows a toss into some more powdered sugar or starch to prevent leftovers from sticking. Store in an airtight container.
Easy Vegan Hot Cocoa
1/4 cup cocoa powder
1/4 cup raw sugar
1/8 teaspoon salt
3 cups almond milk
1/2 teaspoon vanilla extract
In a medium sauce pan, whisk together the cocoa powder, sugar, and salt. Pour in the almond milk and put the sauce pan over medium-high heat. Bring to a simmer while continuing to whisk. Once hot and simmering, and well mixed, remove from the heat and whisk in the vanilla extract.
Serve hot, topped with vegan marshmallows and a sprinkling of cinnamon!