Plant-based waffles
Love waffles? Then buckle up – this plant-based recipe is about to blow your mind. 🤯 🧇 Crispy on the outside, #soft inside, topped with whipped “cream”, blueberries, and a swirl of cashew paste – this isn’t just a treat, it’s a clean-label dream with real commercial potential.
The base is built with:
– Oat Milk – mild, creamy, and reliable
– Rice Protein – for structure, lightness, and a better nutritional profile
– Cashew Paste – rich and velvety, perfect as a topping or filling component
Made for:
– Foodservice breakfast & brunch menus
– Ready-To-Eat waffle SKUs
– Dessert concepts with a premium edge
📦 Samples? Absolutely.
Get in touch with our sales team via the mail, phone or contact form!
Ingredients:
250 ml water
50 g oat drink powder
1 teaspoon rice protein
200 g flour (preferably light wheat or spelt flour, or rice flour if you want the recipe to be gluten-free)
1 teaspoon potato starch
1 teaspoon baking powder
2 tablespoons sugar
2 tablespoons oil
1 tablespoon apple cider vinegar
whipped cream
fruit
cashew nut paste
Instructions:
Dissolve the oat drink powder and rice protein in water, mixing thoroughly. In a large bowl, combine the flour with potato starch, sugar, and baking powder. Pour in the prepared oat drink mixture. Add the oil and vinegar, and stir well until the batter is smooth and free of lumps.
Spoon portions of the batter onto a preheated and lightly greased waffle iron. Bake the waffles for a few minutes. Repeat until all the batter is used up. Serve the finished waffles with whipped cream and fruit. Finally, drizzle with cashew nut paste.
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Vegan Stock sp. z o.o.
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30-443 Kraków, Poland
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