I've made vegan marshmallows before but this is an even easier recipe.

1/2 c aquafaba (brine from a can of chickpeas)

1/4 tsp cream of tartar

1 tbsp vanilla

2/3 c water

1 tbsp agar agar powder

2/3 c water

1 1/4 c granulated sugar

4 tbsp icing sugar mixed with 4 tbsp cornflour

Line a 20cm square cake tin and dust the bottom with your icing sugar mix.

In a large bowl whisk the aquafaba and cream of tartar for 6 minutes until fluffy. Add vanilla and whisk on high for 3 more minutes until stiff peaks form.

In a small saucepan mix the water and agar and bring to boil over medium heat. Boil for 3 minutes while stirring frequently.

Add sugar and bring to boil. Boil rapidly for 3 minutes stirring constantly so sugar does not caramelise. It ideally should reach 110C.

Turn off the heat and slowly pour the hot liquid into the aquafaba. Whisk on low for about 30 seconds. The aquafaba will deflate but will go glossy. Pour into your tin and make sure its evenly spread before dusting over with more icing sugar mixture.

Let cool at room temperature for 2 hours until dry and firm. Cut into small squares and toss in the rest of your icing sugar mixture.

If your marshmallows are still soft and sticky you can place in a low oven to dry out further. Turn oven to 70C. Once its warmed up turn the oven off and place your marshmallow cubes on a tray inside for about an hour.