Cornbread Waffles with Cashew Cream and Whole Berry Sauce

Cornbread Waffles
Makes 6 six-inc h round waffles or 8 four-inch square ones


2 cups almond milk (or your favorite nondairy milk)
1 teaspoon apple cider vinegar
1 1/2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baing powder
1/2 teaspoon salt
1/4 cup sugar (or 2 tablespoons sugar if making savory waffles)
1/4 cup canola oil
Cooking Spray

Who can resist cornbread in the morning? These waffles are nice and dense yet somehow still light and airy. It sounds impossible but try them and see. For savory waffles, just reduce the sugar by two tablespoons.

Preheat your waffle iron. Measure out the milk in a large measuring cup and add the vinegar to it. Set mixture aside to curdle.

In a large mixing bowl, mix together cornmeal, flour, baking powder, salt, and sugar. Make a well in the center and add the milk mixture and oil. Mix together until relatively smooth. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.

Sweet Cashew Cream

Pureed cashews answer our prayers, turning into a smooth and creamy topping to drizzle over the fruit on our waffles and pancakes. You can use immediately if you would like a pourable cream, or refrigerate overnight if you would like a cream you need to spoon out.


1/2 cup raw cashew pieces*
Water for submerging the cashews
1 cup almond milk
1 tablespoon agave nectar or pure maple syrup 
1/2 teaspoon pure vanilla extract
Variation: Add 1 teaspoon cinnamon for cinnamon cashew cream. Use unsalted macadamia nuts for macadamia cream.  

*Cashews can be an expensive ingredient. To save some money, look for cashew pieces instead of whole cashews. Same great cashews and they come already chopped up, yet they’re a few bucks cheaper. Go figure. We sure pulled one over on the cashew industry.

In a small bowl, soak the cashew pieces in water for at least an hour and up to overnight. This softens them up and makes them the smoothest they can possibly be. Drain well.

Combine the drained cashews with the remaining ingredients in a blender or food processor. Puree until smooth, scraping down the sides with a spatula to make sure you get everything. Keep tightly sealed and refrigerated until ready to use. If refrigerated, it will firm up a bit in about an hour, and even more so in three hours.

Whole Berry Sauce

This is a very simple recipe that works with any sweet berry, fresh or frozen, and makes a luscious, thick sauce for filling your crepes (cornstarch is okay, too) or topping off your pancakes. The sweetness level will vary depending on the sweetness of your berries. I’ve used this recipe for raspberries, blueberries, marionberries, blackberries, and strawberries. If using strawberries, slice them in half and you’re good to go.


1/3 to 1/2 cup sugar
4 cups berries
1 tablespoon arrowroot
2 tablespoons cold water

Combine all ingredients in a saucepan or saucier. Mix around to dissolve the arrowroot. Turn the heat up to medium. Stir the mixture often for about 15 minutes, until the sauce is thick and the berries are broken down a bit but still whole. If using frozen berries, the process will take a little longer. Let sit for at least 10 minutes before serving. I like this sauce best at room temperature.

Variation: Use cherries and scrape the bean from 1 vanilla pod into the sauce before cooking.



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