These gluten-free, vegan waffles are perfect for those mornings when you’re craving a fancier breakfast than the norm. So good you’ll want to eat them every day of the week!
300g silken tofu
100ml plant milk
3 tbsp olive oil
130g gluten free flour
1 tbsp coconut sugar
1 tsp baking powder
¼ tsp salt
Vanilla Cashew Cream:
½ cup raw cashews, soaked for 2-3 hours
100 ml water
2 tbsp maple syrup
2 vanilla beans, scraped
Pinch of salt
To make your waffles, start by combining the tofu, milk and olive oil in a blender. Blend on high for around 30 seconds, until smooth and creamy. Transfer the mixture to a bowl, and add the flour, sugar, baking powder and salt. Mix lightly until combined.
Heat a waffle iron according to its instructions, and then brush a little olive or coconut oil onto it. Pour a ladle-full of batter into your waffle iron, until it’s around ¾ way full. Cook until your waffle is golden (3-4 minutes). Repeat with the rest of the batter.
To make your cashew cream, combined soaked cashews, water, maple syrup, vanilla and salt in a blender and mix on high for 3-4 minutes, until completely smooth.
Serve your waffles topped with a couple spoonfuls of cashew cream, maple syrup and fruit.