Vegan Mofo #10 – Lemon, Blueberry Cheesecake Waffles

Something Blue

Something blue waffle related? Obviously blueberries had to be involved in this one. The rest seemed obvious.

Lemon Blueberry Cheesecake Waffles

For the Waffles:

  • 1 1/4 cup plain flour
  • 2 tsp baking powder
  • 4 tbsp caster sugar
  • pinch of salt
  • zest of 1/2 a lemon
  • 1 punnet blueberries
  • 5 rich tea biscuits/digestives, crushed
  • 2 tbsp vegan cream cheese
  • 1 cup soya milk
  • juice of 1/2 a lemon
  • 2 tsp vanilla
  • 2 tbsp oil
For the cream cheese frosting:
  • 4-5 tbsp vegan cream cheese
  • zest of 1/2 a lemon
  • splash of vanilla
  • 2 cups+ icing sugar
  • splash of water/soy milk
  •  more biscuits
  • maple syrup
  • vegan ice cream
  1. Start off by getting your cream cheese frosting done. Zest a lemon, pop half into a bowl and leave the rest for the batter. Add cream cheese and vanilla and stir until smooth. Add the icing sugar a 1/2 cup at a time with a little water or soya milk and stir until thick. Keep adding sugar until you get a nice thick frosting consistency. Set to one side
  2. Heat and grease your waffle iron and squeeze the juice of 1/2 a lemon into your cup of soya milk. Leave to curdle.
  3. Mix together the flour, sugar, baking powder, salt, lemon zest, blueberries and crushed biscuits.
  4. In a separate bowl, mix together the cream cheese, vanilla and oil until smooth and a bit runny. Add to the flour mix with the curdled soya milk and stir until just combined. The batter should be fairly thick and cake like, if it’s too runny add a little more flour.
  5. Pour 1/3 of a cup of the mixture into the iron at a time and cook according to the instructions on your waffle iron
  6. To serve, spread the cream cheese frosting between two warm waffles and a little more on top. Top with a scoop of ice cream. Stir some crushed biscuits into maple syrup and drizzle all over.
Makes 6 waffles

OHEMGEE! These were incredible. The vegan buttermilk and cream cheese gave this a slight sour taste and a great texture. It really was like cheesecake! The lemon worked really well with this too. A perfect way to use blueberries.

I was considering making a quick blueberry compote but couldn’t be bothered in the end, but that would be nice spooned over the frosting.

7 thoughts on “Vegan Mofo #10 – Lemon, Blueberry Cheesecake Waffles

  1. Pingback: Vegan Mofo 2017 #5: Cooking Ahead Recipe Share |

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