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.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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