If 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
- 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
- Soak the cashews in room-temperature water for 20 minutes.
- 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.
- Put 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.
- 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.
- Then remove the cultured mixture from the sieve or colander, and place in a medium bowl.
- Add the cocoa powder, brown sugar, molasses, nutritional yeast, and salt. Stir until well blended and smooth.
- 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.
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.)
I 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!
We 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
- 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
- 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.
- 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.
- 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.
- To make it extra fancy, top the topping with finely chopped candied ginger and chopped chocolate chips, or semisweet baker’s chocolate.