cheddar cheesy vegan waffles

Cheddar Cheesy Vegan Waffles Recipe

Imagine if you took cheese crackers and made them vegan, and then puffed them up into a fluffy, crispy waffle. That’s about the best description I can come up with for these! This recipe was inspired by Jo Stepaniak’s “crock cheez” recipe from her Ultimate Uncheese Cookbook, which I highly recommend.

These could make a great snack served in quarters for a Super Bowl party or other gathering; if you’re planning on using them for a meal you may wish to decrease the salt from 3/4 t to 1/2 t, as they are relatively salty (just like cheese crackers).

I was trying to come up with a catchy name blending the words “cheese” and “waffle,” but that yielded things like “weesle,” “chaffle” and “wacheese.” These, of course, sound like a sneaky animal, a painful injury, and a reaction to airborne irritants. Not very appetizing! So, they’re just “cheddar cheesy vegan waffles” for now.

Cheddar Cheesy Vegan Waffles Recipe

Along with being very tasty on their own, these eggless, dairy-free, and cheesy vegan waffles are great served with additional applesauce on top. You might also try them smothered with a generous portion of vegan chili.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Vegan
Keyword: vegan waffles
Servings: 4 waffles
Calories: 445kcal
Author: Dave W.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 3 tablespoons nutritional yeast flakes
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt (If you don't want them as salty as cheese crackers, reduce this to 1/2 t.)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard powder
  • 2 cups soymilk
  • 2 teaspoons fresh lemon juice
  • 1/4 cup canola oil
  • 1 1/2 tablespoons miso (light or chickpea)
  • 1 tablespoon prepared horseradish (optional)

Instructions

  • Whisk together the dry ingredients in a large bowl, and whisk together the wet ingredients in a separate medium bowl. Be sure to break up the clumps of miso very well, as it has a strong flavor.
  • Pour the wet ingredients into the dry, and mix just until blended. Allow the batter to sit for 3 to 5 minutes.
  • Cook on a generously oiled waffle iron, generously spraying both iron grids with oil before each waffle.

This recipe has been revised since it was originally posted.

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