Blueberry Spice Vegan Waffle Syrup

Blueberry Spice Syrup for Vegan Waffles Recipe

This deliciously dark, warm, slightly tart vegan waffle topping recipe was inspired by a few toppings brought to past waffle parties.

Blueberry Spice Syrup for Vegan Waffles Recipe
 
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In this dark, sweet, slightly tart vegan waffle syrup, blueberries play alongside subtle spices. Drizzle atop your favorite vegan waffles. Makes about 1¾ cups, enough for 4 to 6 round (7-inch) Belgian waffles.
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Serves: 4

Ingredients
  • 1 cup maple syrup
  • 1 cup frozen or fresh blueberries
  • 2 tablespoons lemon juice
  • 2 tablespoons vegan margarine
  • 1 tablespoon molasses (preferably blackstrap)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger powder

Instructions
  1. Combine all ingredients in a small saucepan or microwave safe bowl.
  2. Heat over medium heat, stirring constantly until margarine is melted and blueberries are heated through. Or, heat in microwave until same result is achieved, removing every 45 seconds or so to stir and check the temperature.
  3. Spoon onto your favorite vegan waffles and enjoy!

 

Chocolate Ginger Mousse Vegan Waffle Topping

Dark Chocolate Ginger Mousse Vegan Waffle Topping

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!

Dark Chocolate Ginger Mousse Vegan Waffle Topping
 
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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.
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Serves: 6

Ingredients
  • 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

Instructions
  1. 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.
  2. 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.
  3. Chill for at least 1 hour before serving.
  4. 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.
  5. Scoop onto your favorite sweet or neutral vegan waffles.

Notes
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.

sweet-star-anise-syrup-on-naked-vegan-waffle

Sweet Star Anise Vegan Waffle Syrup

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

Coconut Ecstacy Vegan Waffle Topping

Coconut Ecstasy Vegan Waffle Spread

 

Coconut Ecstasy Vegan Waffle Spread
 
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This recipe is a last-minute concoction for this year’s Pittsburgh Global Vegan Waffle Party. I wanted to share in case you needed any more ideas for your own event. Enjoy! Makes 1 cup.
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Serves: 4

Ingredients
  • ½ cup coconut manna or coconut butter at room temperature
  • 3 tablespoons vegan margarine at room temperature
  • 2 tablespoons agave nectar
  • ⅓ cup vegan chocolate chips
  • ⅓ cup dried cranberries

Instructions
  1. Soften the coconut manna by placing the jar in a bowl of hot or warm water if necessary, to make it stirrable. Soften the margarine in the microwave if necessary, just until it’s stirrable.
  2. Mix the coconut manna, margarine, and agave nectar in a small bowl until well blended. Fold in all but a tablespoon of the chocolate chips, and all but a tablespoon of cranberries. Stir until evenly distributed. Sprinkle the remaining chocolate chips and cranberries on top.
  3. Spread onto your favorite waffle, or just eat huge globs off of a spoon when nobody’s looking.

Vegan Dark Chocolate Cheese Waffle Topping

vegan chocolate cashew cheese waffle toppingIf you’ve been craving a vegan waffle topping recipe that’s a cross between fudge and chocolate cheesecake, dark and moderately sweet with a slightly fermented and savory edge, I can totally relate. That’s exactly how I came up with this waffle spread recipe.

Vegan Dark Chocolate Cheese Waffle Topping
 
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You can spread this dark, rich treat on waffles, or after it’s thickened and ripened a bit more in the fridge for a few days, slice it into bite-sized pieces and eat it alone as a dessert. It builds upon Russell James’ basic cashew nut cheese recipe from his Raw Nut Cheese Recipes ebook. Prep time excludes culturing time. Makes 2 cups.
Author:
Serves: 4

Ingredients
  • 2 cups raw cashews
  • 1 cup water (for a slightly more fermented flavor, you can also use rejuvelac as described at Sunny Raw Kitchen)
  • 1 teaspoon probiotic powder*
  • ½ cup cocoa powder
  • ½ cup brown sugar (see note)
  • 2 tablespoons molasses (preferably blackstrap)
  • 1 teaspoon nutritional yeast
  • ¾ teaspoon salt

Instructions
  1. Soak the cashews in room-temperature water for 20 minutes.
  2. Drain the cashews and place in a blender with the 1 cup of water (or rejuvelac prepared in advance) and probiotic powder, mixing at high speed until smooth. Stop to scrape down the sides of the blender pitcher as necessary.
  3. vegan chocolate cashew cheese culturingPut the mixture in a sieve or colander lined with cheesecloth. I used extra-fine cheesecloth and doubled it, placed over a bowl to catch any water. Then put a weight on top to help push out water. I use a jar filled with water as James suggests, with one addition: I then place the jar atop a flat-bottomed plastic bowl with a diameter just slightly smaller than that of the sieve. The bowl helps to distribute the weight for more even pressing. Don’t worry if that much water doesn’t drip out, as the cheesecloth itself will absorb some of the water.
  4. Allow to culture at room temperature for 24 to 48 hours. I chose the midpoint of James’ recommendation, allowing it to sit between 36 and 40 hours.
  5. Then remove the cultured mixture from the sieve or colander, and place in a medium bowl.
  6. Add the cocoa powder, brown sugar, molasses, nutritional yeast, and salt. Stir until well blended and smooth.
  7. Place the remainder in a small bowl in the warmest part of your refrigerator (usually the veggie crisper) for 1-2 days, where it will thicken just a bit more and the tartness from the culturing will become slightly more pronounced.

Notes
You’ll need to check each brand of probiotic to confirm whether it comes from a non-dairy source. I can’t comment on the different results that different probiotic strains/blends may produce–sources I’ve read so far suggest that most probiotic powders will do the trick. I used New Chapter All Flora, a non-dairy-derived blend of several strains that James includes in his examples. If you buy capsules instead of powder, you’ll need to break open enough capsules to get a teaspoon of the powder, and then discard the shells of the capsules.
If you’re not a big fan of dark chocolate (i.e., with a cocoa content of above 50%) you may wish to experiment with adding a bit more brown sugar.

 

This topping plays well atop your favorite vegan waffle, alongside a glass of pinot noir. (Some wine recommendations at Barnivore or Veg News.) We finished it within a week, so we didn’t get a chance to experiment with any serious aging.

Jo Stepaniak’s now-classic Uncheese Cookbook originally got me interested in homemade dairy-free cheese possibilities–including desserts similar to cheesecake. While some of her great recipes utilize miso to add a bit of that fermented flavor, the actual culturing of the nuts with probiotics takes things in another direction. (This is how Dr. Cow vegan cheeses does it, but with a bit more practice and know-how.)

vegan cheese caveI am curious to try a variation on this recipe as well: vegan chipotle chocolate cheese. I do have a bit of raw smoked chipotle cashew cheese aging in my new “cheese cave”–a re-purposed wine refrigerator that I got a good deal on–and may try a cocoa + chipotle hybrid spread in the near future. If you try something like this and it turns out well, please let me know!

Vegan Chocolate Pumpkin Mousse or Waffle Topping

vegan chocolate pumpkin mousse waffle toppingWe needed a dish to take to a potluck recently, and chocolate pumpkin cookies quickly came to mind. I looove dark chocolate, and we had several cans of pumpkin on hand. However, we were already taking some cookies from Vegan Chocolate Seduction, and I was in the mood for mousse.

 

Vegan Chocolate Pumpkin Mousse or Waffle Topping
 
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This delectable fall or winter holiday topping is great served up in a fancy glass or dish, or of course, on top of a vegan waffle. Makes 4 cups.
Author:
Serves: 4

Ingredients
  • ¾ cup vegan chocolate chips, melted
  • ¼ cup vegan margarine, softened
  • 12 ounces firm silken tofu
  • 1 (15-ounce) can pureed pumpkin
  • ¼ cup brown sugar
  • 3 tablespoons rum (optional)
  • 2 tablespoons molasses (preferably blackstrap)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg or mace

Instructions
  1. Combine the chocolate chips and vegan margarine in a small bowl,  and heat in the microwave at 45- to 60-second intervals just until the chocolate is melted and most lumps can be stirred out. (Time may need to be adjusted depending upon your microwave’s power.) Alternately, melt the mixture in a small saucepan over low to medium heat, heating just until the chocolate has melted and stirring constantly to avoid burning the chocolate.
  2. Combine the softened chocolate chips and margarine with all other ingredients in a blender, and process until smooth. This is a thick mixture, so you may need to stop the blender several times to push the unmixed portion down near the blades with a large spoon or spatula before replacing the lid and turning the blender back on. If you sense you’re maxing out your blender’s power and size capacity, you may find it easier to divide the mixture into two portions, blend them separately until smooth, and then blend them back together at the end.
  3. Refrigerate for at least an hour before serving, as the mixture will thicken a bit as it cools. Serve on top of freshly baked vegan waffles, or in a pompous-looking serving cup or dish.
  4. To make it extra fancy, top the topping with finely chopped candied ginger and chopped chocolate chips, or semisweet baker’s chocolate.

Peanut Butter Fluff Vegan Waffle Topping Recipe

Vegan Waffle & Ice Cream with Peanut Butter Fluff

Vegan Waffle & Ice Cream with Peanut Butter Fluff

Following an earlier peanut butter based waffle topping recipe, I decided to play with peanut butter a bit more for our waffle party this year. Because a few guests requested this recipe, I decided it was worth posting. I didn’t measure the exact yield, but it’s somewhere in the range of 1 1/2 to 2 cups–plenty for 4-6 generously topped vegan waffles.

Peanut Butter Fluff Vegan Waffle Topping Recipe
 
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If you like rich, peanut-flavored desserts, you’ll love this vegan waffle topping. It also blends nicely with chocolate.
Author:
Serves: 4

Ingredients
  • 6 ounces firm silken tofu, crumbled
  • ¾ cup vegan confectioner’s sugar
  • ¾ cup peanut butter
  • ¼ cup vegan margarine, softened
  • 1 tablespoon molasses (I use blackstrap)
  • 2 teaspoons vanilla extract

Instructions
  1. Combine all ingredients in a medium bowl and stir with a spoon until the confectioner’s sugar is moistened. (Otherwise the sugar may create a powdery cloud when you first start up the mixer.)
  2. Beat at medium to high speed with a powered hand mixer for 3 to 5 minutes, or until smooth and fluffy.
  3. Refrigerate for at least one hour prior to serving.

Notes
For a hint of coffee flavor, add 1½ teaspoons coffee extract.

Kicky Waffle Syrup

Kicky Syrup on Textured Rice Vegan Waffle

Kicky Waffle Syrup on Textured Rice Vegan Waffle

Makes 1 1/4 cups

This topping will go with many neutral vegan waffle recipes. It has a bit of a kick from the ginger. It’s a topping I recently started making in bulk to put on my oatmeal, and I’ll also be making a batch for our waffle party. Accompany with non-dairy vanilla ice cream, dried cranberries, and walnuts, if you like.

I snapped the photo without the tripod, while pouring the syrup, so it’s not super-artsy. Cool purple-pink plastic plate, though! And I didn’t get any syrup on the camera. Continue reading

Peanut Butter Coffee Waffle Topping

Thanks to Blakely of Boston, MA for recently emphasizing how wonderfully peanut butter goes with chocolate vegan waffles, and suggesting that some type of related sauce might be in order.

Coincidentally, I grew up within walking distance of an ice cream shop, and was helplessly addicted to one of their premiere sundaes, which featured chocolate ice cream, fudge, and peanut butter syrup. As I child, I spent a few hours in the kitchen one weekend trying to figure out how they made their peanut butter syrup. (And many years later, I made a few richer and dairy-free versions of the whole sundae.) So I can certainly relate to Blakely’s fondness of the classic chocolate peanut butter combo.

I ended up realizing that I could approximate the flavor of the shop’s peanut butter topping by simply mixing a bit of brown sugar with peanut butter and heating it. A week ago, however, a new flavor entered the equation while enjoying a drink at a local cafe: coffee.

Peanut Butter Coffee Waffle Topping
 
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Here’s a simple hybrid of an old favorite topping, for those of you who enjoy your chocolate waffles with a twist. Makes about 1¼ cups.
Author:
Serves: 5

Ingredients
  • ½ cup hot water
  • ½ cup brown sugar
  • 1½ teaspoons instant coffee granules (see note)
  • 1 cup peanut butter

Instructions
  1. Combine the hot water, brown sugar, and coffee granules in a small saucepan. Stir constantly over medium heat until the sugar and coffee granules are dissolved. Add the peanut butter, and stir constantly just until evenly warm.

Notes
Reduce coffee granules to 1 teaspoon if you want just a hint of coffee flavor.
This is a pretty thick topping. To thin, just add another ¼ cup of water or non-dairy milk and continue to stir constantly over medium heat until evenly warm.

Orange-Cashew Cream: A Sweet Vegan Waffle Topping

A subtle orange flavor makes this sauce quite versatile. Along with some of the waffles on this site, it complements a few waffles in the Global Vegan Waffle Cookbook particularly well: the Orange-Basil-Cornmeal Waffles, the Orange-Ginger Snap Waffles, or the Heartfelt Banana-Spelt Waffles. Makes 1 cup. Continue reading