“Cheesy” Savory Vegan Waffles
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 tsp baking powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp salt and ground black pepper
/3 cup fermented spreadable herbed cashew cheese such as Miyoko’s Garlic & Herb, cut or broken into small chunks (or 1 cup vegan cheese shreds)
1/3 cup chopped green onion
1 cup packed baby spinach
1/4 cup melted vegan butter
1 1/2 cups nondairy milk
Heat your waffle iron.
In a mixing bowl, combine flour, cornmeal, baking powder,
onion powder, smoke paprika, ground black pepper, and sea
salt. Add the cashew cheese in small chunks and toss to get
them coated in the dry ingredients.
Add green onion, spinach, vegan butter, and nondairy milk to
the bowl and fold to combine. Do not over mix the batter
but be sure you don’t see any bits of flour left unmixed.
Spray the waffle iron with a coating of oil on both sides. Pour
the batter into the center of the waffle iron and spread out
to the edges. Close the lid and cook for 7 to 9 minutes until
golden brown and crisp. Time will vary depending on your
make of waffle iron.
Serve the waffles with sliced avocado, baby arugula or other
greens, and garnish with dill and/or chives.
Yield: 4 servings