Vanilla Waffles & Cashew Cream

These waffles are AMAZING to taste and a lifesaver from time to time! Make 2-3 batches at once and freeze for an after school snack, post-game snack or a quick brunch!! Recipe at

One of my favourite Paleo blogs and cookbooks is Danielle Walkers The waffle recipe is hers. The Cashew cream is the second biggest hit in this family, taken from one of Eric Palmcranz Raw food books… I always serve these waffles with fresh berries to freshen up the ”heaviness” of all the nuts. Happy brunch!

Grain-Free Vanilla Waffles

AUTHOR: Danielle Walker –

Serves 4

  • 3 eggs
  • 1 cup raw cashews
  • 1/3 cup almond milk (or any non-dairy milk)
  • 3 tablespoons honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour
  • 1 tsp vanilla extract

Heat your waffle iron. Blend all ingredients in a blender until really smooth. Spoon the batter into your waffle iron make, sure you don’t overdo the batter, or it will easily spill over. When the waffles have a golden colour and can be lifted up with a fork, they are done – ready for the next one…

Cashew Cream – 2 cups

  • 1 cup of cashews
  • 1 big pear diced
  • 4 dates medjool
  • 1 tsp vanilla powder

Put it all in a mixer – mix until smooth.

But in the fridge for 1 hour before serving!


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