It's all about balance right?! With all of the hype in the vegan community about the discovery of aquafaba I have been anxious to try it. I wanted to start off with something simple to see exactly how it would turn out, and if I would need to tweak anything before moving onto a more complex recipe. I decided to make Fluffernutter Cookies as my test. Although the cookie recipe I used didn't turn out to be my favorite, the fluff came out PERFECTLY! This stuff is amazingly similar to egg whites after being whipped, and could be used for so many other things. I will spare you the mediocre cookie, and advise you to use your favorite Peanut Butter Cookie Recipe. Ideally this fluff would be paired with a thin chewy cookie (the exact opposite of what I made.) Here is the fluff recipe that I followed. I can't wait to try it again with a different extract flavor, maybe. I am thinking it would be divine with coffee extract layered on a brownie of some sort...stay tuned ;)
Vegan Marshmallow Fluff
- 1/2 c Aquafaba (the liquid from a can of chickpeas) Save the chickpeas/garbanzo beans for a salad or make some hummus
- 1/2 maple of coconut sugar
- 1 1/2 tsp xantham or guar gum
- 1/2 vanilla extract
- 1/2 salt (if the aquafaba didn't contain salt already)
Whip the aquafaba on high in a food processor or mixer until peaks are stiff. This can take anywhere from 2 minutes to 15 minutes depending on your device.
Add the sugar and continue to process until the sugar is completely dissolved, and the fluff is glistening and thick.
Add the xantham gum and salt while the mixer continues to run.
Last, add the vanilla extract and mix until combined.