Aquafaba Fluff (Vegan)
A vegan version of marshmallow fluff that is naturally gluten-free using aquafaba in place of eggs.
- 1 can chickpeas (just the water)
- 1 tbsp arrowroot powder
- 1 tsp vinegar (apple cider works great)
- 1 cup sugar
- 1 tsp vanilla powder (optional)
Combine the sugar and arrowroot powder in a small bowl, stir to combine.
In a large mixing bowl add the aquafaba and vinegar and begin to whisk.
After about 5 minutes of whisking on low, when mixture has started to get frothy, add sugar mixture a few tablespoons at a time, allowing the sugar to fully incorporate before adding more.
While adding in the sugar mixture, begin to whisk on high for about 8-10 minutes until the texture has reached stiff white glossy peaks and you can turn the bowl upside down without anything sliding or falling out!
If you have the vanilla powder, whisk it in at this point for about 15 seconds until visibly distributed.
Enjoy right away and keep any leftovers in the fridge in an airtight container, it should keep for about 10 days!
I cannot speak enough about the cool properties of aquafaba and the amazing things it can do in vegan baking! You may have already seen it appear in this chocolate tart I made a while back, or you may have heard about it while scouring the internet for vegan baking trends.
When designing a vegan recipe, one of the biggest challenges for me is usually figuring out how to replace the egg in a baked good. Sure, the ever-popular flax or chia eggs are great, but they require grinding down the seeds, AND mixing with water, ANNND you have to let it sit in the fridge for a while, ANNNNNND even with your best efforts it can still yield a gritty texture depending on the quality of your grinder.
Also, with flax and chia eggs you have to wash the grinder after using it – who has time for that. I’m all about simple and easy and the less cleaning required the better.
Aquafaba however, is a wonderful solution! It has the appearance and consistency of egg whites to the point where I truly believe that anyone would be fooled if they saw some poured into a bowl. (This could be a fun experiment to play on someone who isn’t vegan)
How exactly do you get aquafaba you ask? It’s simple. (Actually, there are two ways, one is less simple, but I’m only going to mention the simple one.)
SO! Simple version step one – buy a can of chickpeas. Open the can of chickpeas and using a sieve or colander, drain the can over a bowl and reserve all the liquid, putting aside the chickpeas for some other use (chickpea peanut butter blondies anyone??). That’s all it takes, boom, done, voilà, you’ve got aquafaba!
Now, to turn that aquafaba into marshmallow fluff requires only a few additional simple ingredients and about 15 minutes so go ahead and get that peanut butter and bread ready because your fluffernutter is not far off.
A teaspoon of vinegar (I like apple cider vinegar) provides acid to relax the protein strands in the aquafaba and allows them to trap more air when whipping up into your marshmallow magic. Trust me, you can’t taste the vinegar in the finished product!
Be sure you have a great electric whisk on hand (this one is awesome) because I honestly don’t know how long this would take to do sans electricity (then again I’m just a weakling so maybe your arm muscles are more than able to use a hand whisk), you have to whip it for about 10 minutes to really get that fluff-like texture.
Sometimes I think about baking in the olden days and have such respect for bakers then because whipping is such serious business and they certainly did not have electric whisks. I swear they should add whisks to Crossfit gyms because it is such an insane arm workout that doesn’t require any machines or weights to get those muscles moving. (ps I have never done Crossfit can you tell?)
Other than the vinegar all you need to add is a tablespoon of arrowroot powder and some sugar! Just whip whip whip until you can whip no longer and you’ll have a giant bowl of mouthwatering delicious vegan fluff.
Please don’t confuse this with a healthy recipe, this is mostly sugar and I cannot advise you to eat it more than occasionally. However, if you are looking for a homemade and less processed version of marshmallow fluff that is vegan then this is it.
Try it out, and be amazed as the water from your can of chickpeas whips up right before your eyes into a vegan delight!
This post contains affiliate links, which means if you buy something from a link I may earn a commission, at no extra cost to you. I only link to products I love and use, thanks for supporting Fiona’s Forbidden Fruit!