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.
- 1 C all-purpose flour
- ½ C whole wheat flour
- ½ C rolled oats
- 3T nutritional yeast flakes
- 2 t baking powder
- 1 t baking soda
- 1 t onion powder
- ¾ t salt (if you don't want them as salty as cheese crackers, reduce this to ½ t)
- ½ t paprika
- ¼ t garlic powder
- ¼ t dry mustard powder
- 2 C soymilk
- 2 T fresh lemon juice
- ¼ C canola oil
- 1½ T miso (light or chickpea)
- optional: 1 T prepared horseradish
- 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.