This dark, decadent vegan waffle topping recipe uses fresh ginger to complement other rich ingredients. Of course, if you don’t want to put it on waffles, you can serve it by itself.
Truth be told, I concocted it for the birthday party of a friend who requested pies for her birthday, and presented it as a “crustless pie.” I considered bringing along a waffle maker and batter to make the waffle “crust” on the spot, but decided that would be too complex.
It garnered several wonderful complements, so I decided it needed to go on the blog!
Fresh ginger plays with dark chocolate in this wonderfully decadent, creamy vegan waffle topping. Preparation time excludes one hour of recommended refrigeration prior to serving.
Author: Dave W.
10 ounces of firm tofu, crumbled
½ cup plus 2 tablespoons raw cashews, divided
½ cup cocoa powder
½ cup sugar
2 ripe, medium bananas, divided (1 to be blended into mousse, 1 to slice and decorate top of mousse)
¼ cup coconut beverage (you can use soymilk if you wish)
1 to 2 tablespoons olive or grapeseed oil
1 tablespoon blackstrap molasses (optional)
2 to 3 teaspoons fresh ginger, peeled and coarsely chopped
1 t vanilla extract
dash of salt to taste
dash of cinnamon
Put the tofu, ½ cup of the cashews, cocoa powder, sugar, one of the bananas, coconut beverage, 1 tablespoon of oil, molasses, 2 teaspoons of ginger, vanilla, and a dash salt into a powerful blender (see note). Blend well, stopping to scrape down the sides if necessary.
If the mixture is not quite smooth enough, add a second tablespoon of oil. If preferred, also add a third teaspoon of chopped fresh ginger and a dash of salt at a time to your liking.
Chill for at least 1 hour before serving.
Within an hour of serving, slice the second banana. Top the mousse with the sliced banana, the remaining 2 tablespoons of cashews, and a dash of cinnamon.
Scoop onto your favorite sweet or neutral vegan waffles.
If your blender has a tough time due to the thickness, you may need to add additional coconut beverage or soymilk one tablespoon at a time, recognizing that the topping will be thinner. If you have a food processor, you can also try partially mixing it there, and then transferring it to the blender to process until smooth, half a batch at a time.
This vegan waffle topping recipe was inspired by a childhood ritual of making rock candy. It was very sweet, and we created it in a variety of rich flavors. Anise is one of my dad’s favorites, and I’ve come to enjoy it as well. This topping for waffles recipe took me right back there! For extra coolness, you can put a full piece of star anise in the center of each waffle. It may catalyze some type of funky mandala pattern with other toppings. It’s pictured on top of the Naked Vegan Waffles from the Global Vegan Waffle Cookbook, and would make a great addition to your waffle party topping and syrup collection. Continue reading →
Few things warm up a cold winter day like a Sunday brunch of delicious gluten-free vegan waffles with fresh fruit, chia pudding, tofu scramble, and mimosas!
I used the versatile, relatively easy recipe for Vegan Gluten-Free Textured Rice Waffles from The Global Vegan Waffle Cookbook. Megan (my girlfriend) kindly claims that they’re some of the best vegan waffles she’s ever eaten, partially because she loves the texture of the whole grain teff. And, of course, the crispiness and sweetness. So she suggested these. Continue reading →
recipes & tips for vegan, dairy-free, eggless waffles & toppings