Craving something cheesecakey, but don’t want to wait for more than an hour before you can take the first bite?
While this vegan waffle recipe produces treats that are much more wafflish in consistency than a baked cheesecake, they still have a nice “cream cheesy” flavor and relatively dense texture, something like a vegan cheese danish. The hints of cinnamon and vanilla give it a nice edge. And with some strawberries or blueberries on top–yeeeeeeah!
It is dedicated to our friends Rich Bjork, a talented chef whose birthday happens to be today, and Matt Hannigan, a social change catalyst who has a strong addiction to popcorn with a cinnamon/cream cheese flavor.
- 1 C + 2 T white all purpose flour (see note for variation)
- 1¼ t baking powder
- ½ t baking soda
- 1¼ t cinnamon
- ¾ t salt
- 1 - 8 oz. container non-hydrogenated plain vegan cream "cheese"
- ½ C + 2 T unsweetened plain soymilk
- 3 T canola oil
- 2 T lemon juice
- ½ C raw sugar
- 2 t vanilla
- In a large bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, microwave the vegan cream cheese just until softened (this probably won't take more than 30 to 45 seconds).
- With the cream cheese, whisk together the soymilk, oil, lemon juice, sugar, and vanilla until smooth. Pour this mixture into the big bowl with the flour mixture, and mix everything just until blended.
- Cook for a minute or two longer than you usually cook your waffles on a generously oiled waffle iron. Enjoy!
This recipe has been revised since it was originally posted.