Cashew Waffle Hearts

Making plant-based waffles with fresh nut milks created in the NutraMilk gives them a delicious nutty flavor that is hard to resist! Check out this simple recipe below, made with fresh cashew milk. Try heart waffles for a twist! You can also make cute heart sandwiches filled with a chocolate nut butter and fresh fruit for a delicious treat!

INGREDIENTS

For waffles

  • 500g plain flour or gluten-free flour
  • 2 tbsp. baking powder
  • 125g (½ cup) vegan butter, plus extra for the waffle iron
  • 125g cup sugar of choice
  • 1 2/3 cup) cashew milk or other plant-based milk made with the NutraMilk

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

  • Mix the flour and baking powder with ½ tsp salt in a bowl. Mix the vegan butter with the caster sugar in a separate bowl.
  • Pour milk gradually into the dry ingredients, continually stirring, then add the butter and sugar mixture and keep stirring to form a smooth batter. Add a little more water or cashew milk if the mixture is very thick – you should be able to spoon it out.
  • Heat the heart waffle iron. Butter both sides of the waffle iron.
  • Spoon about 3 tbsp. of the batter into the hot waffle iron, close and cook for 4-6 min until golden brown (the time will vary depending on your waffle iron). Remove the finished waffle and cook the rest of the batter in the same way.
  • Cut out heart shapes and serve straightaway with maple syrup or make hear shaped sandwiches filled with chocolate nut butter and fresh fruit.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by BBC Food.