Savory Vegan Waffles

Last week, I talked about our first Christmas in July party and mentioned our breakfast of choice with a twist: savory vegan waffles. Honestly guys, these were SO good, you couldn't even tell that they were vegan! For this month's recipe post, I thought I'd share this recipe with you. Now I've never made vegan waffles before, so I had to do some research and find a recipe to make a base for the batter itself and then I added my own creativity. I got the base recipe from The Simple Veganista which you can find here.


  • 1 1/2 cups spelt flour, light whole wheat or all-purpose flour ( we used spelt)

  • 2 heaping tablespoons coconut sugar

  • 2 teaspoons baking powder

  • 1 1/2 cups unsweetened vanilla almond milk

  • 3 tablespoons light flavored olive oil or applesauce

  • pinch of salt, optional

  • soy cheddar cheese (as much as you like)

  • couple rosemary leaves (for taste, I recommend utilizing your own grown rosemary or purchase a rosemary plant)


Preheat your waffle iron

In a medium mixing bowl, combine flour, sugar, baking powder, oil, and almond milk. Mix well until most of the lumps are gone. ( Below I have a 1/2 tbsp displayed-I lost my full tbsp so I had to use that a couple of times😫)

Once base ingredients are blended, add in rosemary and soy cheddar cheese. I didn't measure these out, it's a personal preference and taste test.

Pour ingredients into measuring cup (much easier and less messy) and pour into the middle of your waffle iron. Close the lid and wait until green light comes on. If you've never used a waffle iron before, I like to put it on a setting of 3 (perfect crisp yet not too far done).


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