By Giselle Wedemire
You know when you have a crazy craving for something, and it just won't go away, no matter how hard you try to repress it? That was me about three months ago when I wanted nothing more than to make vegan s'mores with some graham crackers, some dark chocolate, and a big ol' scoop of that marshmallow fluff in a jar that's usually reserved for ice cream sundaes.
Yes, I could have opted for some vegan marshmallows instead -- and, in fact, I did do that in the end -- but I wanted that fluff no matter what! The fly in the ointment, though, was two-fold: 1) it was incredibly difficult to find in any grocery store, and 2) when I did find it in Superstore -- in the chewing gum aisle, of all places! -- it contained egg whites. Womp womp.
Cut to: me storming away from the store like an overtired toddler, while Mr. Picky Bitch tried to console me. It seemed like my craving for marshmallow fluff would never be fulfilled, and I was devastated. I was crushed. In a word, I was overreacting.
But after receiving a standing mixer for Christmas, and doing hella research on the magic of aquafaba, I was inspired to try my hand at turning chickpea water into gooey, comforting marshmallow fluff.
And let me tell you, it was a huge success.
Without further ado, I now present to you: homemade vegan marshmallow fluff!