This recipe comes thanks to my friend, Angela, at Canned Time. Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe. She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board. I immediately printed the recipe and the following Sunday I veganized it and went with waffles. I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.
By the way, Angela will be guest-posting here on the 19th – and I know she will be sharing something really good.
Crispy on the outside, tender and flavorful on the inside – treat yourself to vegan red velvet waffles this weekend. And don’t forget the cream “cheese” sauce!
- 2 cups whole wheat pastry flour
- 1/4 cup old-fashioned rolled oats
- 3 Tbsp. cocoa powder
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- pinch sea salt
- 2 cups non-dairy milk
- 1 Tbsp. apple cider vinegar
- 1 generous Tbsp. NuNaturals Cocoa Syrup OR 1/4 cup real maple syrup
- 1/4 cup shredded beet OR 2 Tbsp. fresh beet juice
- 1/2 tsp. vanilla extract
- fresh berries, optional
Cream Cheese Sauce
- 1/2 cup cashew pieces, soaked for several hours, drained and rinsed
- 1 6-ounce container plain, unsweetened soy yogurt
- splash of vanilla extract
- squeeze of lemon juice
- 1/4 cup non-dairy milk
Make the waffles
- In a large bowl, whisk together the flour, oats, baking powder, baking soda and cocoa powder. Set aside. In a big measuring cup, combine the milk, vinegar, cocoa syrup or maple syrup, shredded beets, or beet juice, and vanilla extract.
- Pour the wet ingredients into the dry and stir well to combine. Let sit for about 15 minutes during which time you should warm up your waffle iron and get your plates warming up in the oven.
- When the batter is ready, spoon batter onto a lightly oiled waffle iron and cook for 4-5 minutes (or according to the whims of your waffle iron) or until steam has nearly stopped rising. Gently remove waffle and place directly onto a rack in the oven. Prepare the remaining waffles.
Make the sauce
- In a blender or food processor, combine all of the ingredients and process until very smooth. Transfer to a small pitcher or bowl.
- Serve the piping hot, crispy waffles with plenty of cream cheese sauce and top with fresh berries.
- The sauce recipe makes more than you will “need” for four waffles.
- If you go the shredded beet route, you won’t taste or really see the shreds – I promise! But it’s a great way to eat beets if you are like me and don’t love to eat them “plain.”
- I sometimes use one of those adorable mini waffle-makers. You’ll get about 14 mini waffles from this recipe.
- This also works well with gluten-free flour mix.
Keywords: breakfast, waffles, chocolate, beets, brunch, oil-free, sugar-free, easy, quick