Aquafaba experiments have led me to these waffles. There’s a fair few aquafaba pancake recipes around online but I haven’t quite mastered them yet. I tried to switch up my trusty waffle recipe with aquafaba instead. Just save the liquid from a drained can of chickpeas (or kidney beans). You don’t even need to whip it, yet it still makes for the crispiest, lightest vegan waffles I have ever tried. I made a cashew cream to accompany the waffles, as I had a serious craving for peaches and cream! Oh and blueberries. Maybe a little maple syrup crept in there too…
The recipe below will make an extra big pot of cashew cream which you can keep in the fridge and add to overnight oats, pancakes, cookies, toast etc.
- 1 1/2 cup soaked, drained cashews, (soak overnight)
- 1/4 cup maple syrup
- Juice of lemon
- 1/2 tsp salt
- 1/4 – 1/2 cup of water
- 1 vanilla pod, deseeded
- Add all ingredients to a blender and process on high until smooth. Add a little more water if you need to, blending for a good 5-7 minutes until you have a smooth, glossy cashew cream. Store in the fridge for up to four days.
- 1 cup all purpose flour
- 1 tbsp coconut sugar
- 2 tbsp baking powder
- 1 cup plant based milk
- 3 tbsp aquafaba
- 2 tbsp vegetable oil
- Mix flour, sugar and baking powder in bowl.
- Add milk, aquafaba and oil and whisk until smooth and runny.
- Brush your waffle iron with a little oil. Fill iron with batter and cook until crisp.
- Top with fresh fruit, maple syrup and cashew cream.