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Use a small 8x8 baking pan for thick marshmallows or 8x12 for bite-sized ones.
Mix vegan powdered sugar and cornstarch, then dust the pan with the mixture.
Mix soy protein isolate, baking powder, guar gum, and water in a stand mixer for 10 minutes to get stiff peaks.
In a saucepan, mix Genutine with raw sugar, water, and corn syrup. Cook until it reaches 230 degrees, then stir in vanilla.
Whip the fluff mixture in the stand mixer while adding the sugar syrup, then pour into the prepared pan.
Let cool in the fridge for at least an hour, then cut into squares and coat in more corn starch/powdered sugar mix.
Yields 30-35 marshmallows.