Let’s talk breakfast. The most important meal of the day, and a weekend event if done right. It’s the reason we all get out of bed (or at least, the reason we want to). And what better way to kick off the day than with a stack of crispy, fluffy waffles drizzled in a luscious berry compote and topped with the perfect probiotic, dairy-free cream cheese?
Answer: there is no better way.
*Bonus: This recipe is so quick to make that your guests will still have bed head by the time the plates hit the table.
So, let’s get waffling! 🧇
Easy, Dairy-Free Brunch
They look like they’ve been handed to you on a silver platter at your favorite brunch spot (serve this way if that’s your vibe) and they’re almost as easy as that. Don’t believe us? They take only 20 minutes to prep and can be even quicker if you batch make compote and freeze it! (Our cream cheese also freezes well)
If you weren’t a breakfast person before, this recipe will convert you. Crispy waffles, juicy berries, and tangy cream cheese? That’s a triple threat we can get behind. The only question that remains... are you a “neat stack” kind of person or the “chaotic pile of waffles” type? Either way, we approve.
Plant-Based Ingredients - For the BEST Vegan Waffles You’re Ever Gonna Eat
Flour: All-purpose flour works great, but feel free to swap in almond flour or your favorite gluten-free blend.
Baking Powder: The secret magic to waffles that are light, fluffy, and full of lift-off!
Salt: A pinch of flavor personality.
Light Brown Sugar: Talk sweet to me! Brings the perfect touch of sweetness with a hint of caramel. Granulated or coconut sugar works too!
Vegan Cream Cheese: Tangy, creamy, and the perfect contrast to the warm waffles and sweet berries. Made with ONLY 4 whole ingredients, it adds a probiotic boost to breakfast!
Vegan Butter Milk: Learning to make your own here in this recipe is so simple and life changing.
Maple Syrup: aka Liquid Gold. YUM
🍓 Berry Compote: Fresh or frozen berries get cozy in a saucepan and transform into a totally easy, jammy, syrupy dream.
Berry compote: Add the blueberries to a large saucepan over medium heat with the filtered water, lemon juice, and maple syrup. Once the berries start to steam and release their juices, slightly smash them with a fork until you have a rough blueberry mash. Allow them to simmer for 8-10 minutes, until you have a thick and sticky sauce. While these simmer, follow the next steps!
Waffles:
Mix the almond milk and apple cider vinegar together in a small bowl. Set aside for about 5 minutes to make the vegan buttermilk.
Add the flour, baking powder, and salt to a large mixing bowl.
Next, add in the maple syrup, melted Cream Cheese, and vegan buttermilk mixture into the bowl with the dry ingredients. Use a spatula to gently mix the batter until combined. The batter should be thick and scoopable.
Turn on and preheat your waffle maker according to which doneness level that you want. Medium heat tends to work well for this recipe.
Using a ½ cup measuring cup, scoop out some batter and spoon it into the middle of the greased waffle maker. Gently close and heat for 2-3 minutes, or until the waffle is golden brown and crispy on both sides.
Remove each waffle and place on a cooling rack to keep them crispy. Continue with the rest of the batter until it’s all used up. The recipe should make 4-5 waffles.
Cream Cheese Topping: Make the cream cheese topping by mixing the Cream Cheese and warm water together in a small bowl until they’re smooth and creamy.
