Savory Waffles and Sundried Tomato Cashew “Cheese”
I bought a waffle maker.
I started making waffles.
I kept making waffles; different types of waffles…pumpkin waffles, maple waffles, Belgian waffles. I found myself eating breakfast for breakfast, lunch and dinner.
I could eat no more waffles.
And then I had a brilliant idea. What about savory waffles?
After thorough savory waffle recipe research, I came up with something I wanted to try. I reluctantly broke out the waffle maker (reluctantly because I had packed away this specific kitchen tool, believing that it would be taking an extended hiatus. Obviously I was mistaken).
I got the ingredients together and came up with what I consider to be one of the best alternative gluten free vegan ideas to date:
Savory chickpea waffles with sundried tomato cashew “cream cheese.”
Savory Chickpea and Zucchini Waffles
Ingredients:
- 1 cup chickpea flour
- 1 cup shredded zucchini
- ¾ cup water
- 3 tbsp. nutritional yeast
- 5 sundried tomatoes (boiled for 10 minutes and diced)
- 1 tbsp. olive oil
- 2 tsp. baking powder
- ½ tsp. dried oregano
- ½ tsp. garlic powder
- Sea salt and cracked black pepper to taste
Instructions:
- Shred the zucchini and add a bit of salt. Set aside for five minutes and then strain the water out with a nut milk bag or dishtowel
- In a large bowl sift the chickpea flour and then add the nutritional yeast, baking powder, garlic powder and salt and pepper
- Add the strained zucchini to the chickpea flour mixture
- Add the sundried tomatoes, oil and water. Mix until completely combined and set aside
- Preheat the waffle maker
- Scoop about ¼ cup of the batter into each square of the waffle maker and cook for about 5 minutes or until it stops steaming (it will depend based on your individual waffle maker)
- Once they are cooked (browned), serve (I used sundried tomato cashew cheese and fresh basil) and enjoy immediately!
*The original recipe for the waffles on vegandoesit.com and can be found here: Savory Vegan Gluten Free Waffles
Sundried Tomato Cashew “Cream Cheese”
Ingredients:
- 1 ½ cups (200g) raw cashews
- 10 sundried tomatoes (boiled for ten minutes and dried and chopped)
- 1 garlic clove (crushed)
- Juice of 1 lemon
- 4 tbsp. filtered water
- Sea salt and cracked black pepper to taste
Instructions:
- Put all the ingredients into a high-speed blender or food processor (I used my Vitamix) and blend (scraping down the sides) until a spreadable cream has formed
- Add more water if you wish to have a creamier consistency
- Serve and enjoy! (Store in an airtight container in the fridge)
*Just a note: since I discovered cashews, “vegan living” has become so much more versatile and enjoyable. Although not the healthiest of nuts, cashews are an incredible tool in vegan cooking- in both savory and sweet dishes. This cheese is just one of the many cashew cheese, creams and sauces that can be made to substitute dairy. I will be posting more as time passes but you can easily alter the ingredients and spices to suit your tastes.