Vegan Marshmallow Fluff
Veg Life Staff
FOR THE FLUFF:
of liquid from a can of chickpeas or butterbeans
Pure Vanilla Extract
Pinch of Cream of Tartar
FOR THE SWEET POTATOES:
Drizzle of Oil
Pinch of Coarse Salt
Drain a can of butter beans (which I used) or chickpeas reserving the liquid. Refrigerate until very, very cold.
Place in the bowl of an electric mixer fitted with the whisk attachment.
While beating, slowly add the sugar, vanilla and cream of tartar for about 10 minutes or until you reach a consistency somewhere between soft and stiff peaks.
Slice the sweet potatoes very thin and toss with a small amount of oil.
Spread in a single, even layer on a baking sheet.
Bake until crisp, turning once. I recommend using parchment for ease of removal.
Optional: Place the fluff into an oven safe bowl and broil until golden.
NOTE: The fluff makes about 3 cups.
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