Vegan Red Velvet Waffles with Cream Cheese Sauce

Vegan Oil-free, Sugar-free Red Velvet Waffles by An Unrefined Vegan

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.

Vegan Oil-free, Sugar-free Red Velvet Waffles by An Unrefined Vegan

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Vegan Red Velvet Waffles with Cream “Cheese” Sauce

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  • Author: Annie
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: American


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

  1. 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.
  2. 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.
  3. 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

  1. In a blender or food processor, combine all of the ingredients and process until very smooth. Transfer to a small pitcher or bowl.
  2. 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.

Vegan Oil-free, Sugar-free Red Velvet Waffles by An Unrefined Vegan

Vegan Oil-free, Sugar-free Red Velvet Waffles by An Unrefined Vegan

Vegan Oil-free, Sugar-free Red Velvet Waffles by An Unrefined Vegan


77 thoughts on “Vegan Red Velvet Waffles with Cream Cheese Sauce

  1. narf77

    Delish! I have probably saved this recipe twice now but who cares?!! It’s such a good recipe that I should have it somewhere twice…maybe even 3 times…and I don’t even OWN a waffle iron! That should tell you how great I think this recipe is 🙂

  2. tearoomdelights

    When An Unrefined Vegan becomes a global chain of vegan restaurants (which I keep hoping is going to happen very soon), I sincerely hope these waffles will be on the menu. Your cream cheese had me fooled, it looks exactly as if you’ve drizzled cream all over the waffle. I’m full of breakfast at the moment, but if you presented me with this now I would most definitely find a space for it. I can almost taste it as I drool over your photos.

  3. Ally

    Well, I’ve just had dinner, so this would make a perfect dessert. If only it could just appear in my life. No waffle iron here either.

      1. GiRRL_Earth

        I wish I lived closer to you, I’d be over there in a heart beat.

        Back during my professional pastry days, I used to make red velvet cupcakes and/or cakes all the time. I miss it and never bother to attempt to make a vegan version (because I am just that lazy). 🙂

        I am also born of Italian parents (I was born/raised in USA) and I have yet to attempt a vegan version of biscotti and boy o boy do I miss biscotti or as my mom used to say “unscotti” because she only baked them once, versus twice which is what biscotti means in Italian (more or less). 🙂

        You, Somer and Disptaches from the Gypsy Roller are blowing my mind with your amazingly creative recipes. Love you guys.

      2. An Unrefined Vegan

        I love biscotti! I used to make it all of the time – and then I (mostly…) swore off of refined stuff and sugar. Interesting that your mom baked it only once; I think I might prefer the texture that way. I never was a biscotti-dipper :-). Thank you so much! It’s difficult for me to believe I would inspire anyone with my cooking (especially someone who baked professionally!) so I really appreciate you saying that. Somer is awesome, of course, and I need to check out Gypsy Roller!!

  4. Richgail Enriquez

    Aww looks divine! I love red velvet, so having it for breakfast sounds like a wonderful idea. This is gona make me a morning person. I can’t wait to try this.

  5. tinykitchenstories

    I love the patriotically colored blueberries on the top. Man, those look amazing and it really makes me want some waffles. I can practically taste them! (She says, wiping drool off the monitor…)

  6. thecrueltyfreereview

    I’m glad to know that these can be made as pancakes-I don’t have room in my tiny kitchen for any other appliances. I’ll have to try these right after Chloe Cosarelli’s Tiramisu Pancakes.

  7. Barb@ThatWasVegan?

    Oh man… glad I ate my sad little lunch salad BEFORE I came to visit you, because I would’ve ditched it and ran out for some vegan cupcakes or something, which probably still wouldn’t have been as yummy as these waffles!

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  11. Sasha Lynn

    This looks so good! And I was just gifted a waffle iron. I may just have to convert this to gluten free. And buy an elliptical. Holy canoli! Those look delicious!!! <3

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