Vegan Vanilla Waffles with Vanilla Maple Cashew Cream

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

This post is sponsored by Frontier Co-op.

If you follow me on snapchat (@edibleash...yes, I'm obsessed and also 32), then you may have seen my 10+ failed attempts at this vegan vanilla waffle. Vegan waffles are not the easiest things to make, especially when you throw non-glutinous flours in the mix. But, I was determined and am so glad I stuck it out. Because now, I think I just may have my new, forever, morning waffle.

I can usually tell when a recipe is doomed after the first try or two. But I knew this waffle had potential from the beginning. The main problem was, it just wouldn't hold together as I opened the waffle maker. The exterior was golden and crispy, the flavor was spot-on, it was made with nutrient dense flours, but it just wouldn't hold. So there I stood, trial after trial, scraping waffle bits out of every crevice of the waffle maker, eating most of them and pondering my next attempt. It drove me batty. But this persistence that sometimes comes over me when creating new recipes, is where I feel my true sense of purpose in the kitchen.

I jumped around from adding things like arrowroot starch, psyllium husks, and flax, hoping something would stick. Literally. While a few worked okay, the texture just wasn't what I was after. During these trials, I also started playing around with aquafaba, a new to me cooking ingredient. It sounds completely crazy, but aquafaba is simply the liquid inside of a can of beans (typically chickpeas or white bean liquid). You know, the stuff you drain away and never use! I recently heard this can be used as a vegan egg replacer and figured it was worth a shot to try. While I can't say it works just like an egg in this recipe, it definitely seemed to help keep this waffle together and maybe also help lend a crispier texture (not positive on that). I actually think it's more useful as an egg-white replacer, as it can literally be whisked into meringue....made of bean liquid...insane.

What I figured out to be the most crucial aspects to this recipe were, creating a thick but still pourable batter and thoroughly greasing your waffle iron with cooking spray. The aquafaba probably helped a bit, too. 

With a generous pour of Frontier Co-op's organic vanilla extract, a 1/2 scraped vanilla bean pod, and a few dashes of their cinnamon, this waffle has the perfect flavor profile. There's a little banana that sneaks in there as well, that adds sweetness, flavor, and moisture. 

Now let's move on to the vanilla maple cashew cream. Actually, I think the photos of the cream will tell you everything you need to know. Only thing you have left to do is start cooking. Seriously, get on it right now.

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

(whisked aquafaba below)

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective
Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective
Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective
Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

Print Recipe!

Vegan Vanilla Waffles with Vanilla Maple Cashew Cream

gluten-free, vegan // yields 2, 6-inch Belgium waffles

vegan vanilla waffles:

  • 1/2 cup gluten-free oat flour
  • 1/4 cup + 2 tablespoons sorghum flour
  • 2 tablespoons almond flour
  • 1/2 teaspoon baking powder
  • few dashes of cinnamon
  • 1/3 cup well-mashed, ripe banana
  • 2 tablespoons unsweetened vanilla almond milk (or milk of choosing)
  • 2 tablespoons melted, unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 1/2 vanilla bean pod, seeds scraped
  • 1/4 cup + 2 tablespoons aquafaba (drained liquid from canned or boxed chickpeas)

vanilla maple cashew cream:

  • 1 cup raw cashews, soaked overnight
  • 1 1/2 inches vanilla bean (cut to size, but not scraped)
  • 6-10 tablespoons unsweetened vanilla almond milk
  • 2-4 tablespoons maple syrup
  • pinch of fine grain sea salt

Preheat your waffle maker to medium.

Mix together flours, baking powder, and cinnamon. In the bowl you mashed your banana in, add the milk, oil, vanilla, and vanilla beans. Mix together well. Add the wet to the dry and stir a few times. (It will still be very dry.)

In another bowl, rapidly whisk the aquafaba until very foamy on top. Pour over the flour mixture and gently stir until fully combined. (The batter will be thick and slowly pourable. It should not be runny.)

Thoroughly coat your waffle iron with cooking spray.

Pour half the batter in the center of your waffle iron and clamp down. Cook for 1 - 1 1/2 cycles. (1 1/2 cycles works best for my waffle maker to have crispy edges and a tender but cooked interior.) Carefully remove the waffle, coat with oil again, and cook the next waffle. 

While the waffles are cooking, place cashew cream ingredients in your blender. Start with 6tbsp milk + 2tbsp maple. Turn on and work to high until fully smooth (about 30-60 second). Add more milk to thin out and maple to sweeten as needed. Mixture will thicken as it sits.


  • Sub other flours at your own risk.
  • I've found cooking spray to work the best to coat the waffle iron, as opposed to brushing on oil. With vegan and especially vegan/GF waffles, this is an absolute necessity to prevent sticking and the waffle pulling apart.
  • If your vanilla bean seems dried out, cut the 1 1/2-inch piece and let it soak with your cashews overnight.
  • For a quick-soak method for the cashews, place cashews in a small pot and cover with water. Bring to a boil, remove from the heat, and cover with a tight fitting lid. Let soak for 1 hour. You can also add the vanilla bean to this when you remove from the heat.
  • I used 3 tablespoons maple and just over 1/2 cup milk for the cashew cream, for a lightly sweetened and fairly thick mixture.


Vegan Vanilla Waffles with Vanilla Maple Cashew Cream | Edible Perspective

I hope these are your new, forever waffles, too.



Today's post is sponsored by Frontier Co-op, and I received compensation for writing this post. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Coconut Cashew Maca Granola

How many granola recipes are too many?

Coconut Cashew Maca Granola {tastes like butterscotch!} |

I think this question is along the same line as how many smoothie recipes are too many? And my personal opinion on both, you can never have too many. 

There are always new and better versions of recipes made in the past and this is a great example of that. Yes, it's a simple granola recipe, but it's also quite possibly my favorite granola recipe ever. So how could I not share it with you?

Plus I tried out a new oat-toasting method and loved the results! And if you're the type of person who loves granola clusters, this granola glues together unbelievably well.

Coconut Cashew Maca Granola {tastes like butterscotch!} |

Cluster proof!

Coconut Cashew Maca Granola {tastes like butterscotch!} |

How does this granola get even better, you ask? By drenching it in a bowl of milk. It is cereal milk! I'm sorry (but not really?) to keep going on + on about this granola, but I just can't haaaalp maaaself. 

So I'll just keep going.

It's sweetened with maple syrup and ends up tasting like a mix between caramel and butterscotch from the infusion of maca powder, which by the way has been found to have a slew of health benefits. If you've never tried maca, butterscotch-caramel is the best flavor description I can think of.  

And then it's all laced with a little coconutty goodness.


Coconut Cashew Maca Granola {tastes like butterscotch!} |

Print Recipe!

Coconut Cashew Maca Granola gluten-free, vegan

  • 1 1/2 cups gluten-free rolled oats
  • 1 cup raw, unsalted cashews, coarsely chopped
  • 1 cup unsweetened flaked coconut
  • 3-4 tablespoons pure maple syrup
  • 2 tablespoons softened unrefined coconut oil
  • 1 tablespoon + 1 teaspoon maca powder
  • scant 1/4 teaspoon fine grain sea salt

Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment.

Spread the oats on the pan (single layer, edge to edge). Once preheated, place in the oven for 12-15 minutes, stirring halfway through, until light golden in color. Add the cashews and place back in the oven for 5 minutes. Add the coconut, maple syrup, coconut oil, maca, and salt. Mix well until fully combined (using your hands is helpful). Spread in an even layer on the pan.

Bake for 5-10 minutes, until the coconut flakes are golden brown. If you want clusters, do not stir your granola. If you don't want clusters, stir 1-2 times while baking.

Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge for about 1 month. 


If you don't have or can't find maca, replace with 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of cardamom. It won't taste the same but will still be delicious. Nutmeg, allspice, clove, etc. are all good spice choices.

Coconut Cashew Maca Granola {tastes like butterscotch!} |

Okay. Enough about granola.

It's time to get your Friday on.

And make this granola on Saturday.


Also! The winner of Ali's Inspiralized cookbook and The Inspiralizer (spiralizer) that Ali designed herself, is:

Jen N, who said: I've been eyeing spiralizers for some time now, unsure of which brand to buy. I've been gluten-free for over 4 years now, so zoodles have become a favorite noodle substitute (I shred them with a cheese grater — it's a mess but it's as close as I can get to the real deal). If I won this I'd make other veggie noodles and would liven up salads with crazy curly make everything in her cookbook. Awesome giveaway!

Thanks to everyone who entered! Jen, I'll be emailing you soon!