Pumpkin Pie Waffles with Cream Cheese Icing
Waffles are a weekend ritual in my house and I don’y see that changing anytime soon. I have the biggest sweet tooth so these really hit the spot. The cashew cream cheese is literally the icing on top and it’s a must!
1 Cup Oat Flour
1/4 Cup Almond Flour
2 Tbsp Tapioca Flour
2 Teaspoon Pumpkin Pie Spice (Cinnamon, Ginger, Nutmeg, Cloves)
1 Cup Vegan Milk
1/4 Cup Pumpkin Puree
Cashew Cream Cheeze Icing
1 Cup Soaked or Boiled Cashews
1/2 Cup Water
2 Tbsp Agave or Pure Maple Syrup
Juice of One Lemon
1 Tsp Vanilla Extract
Start by heating your waffle iron and lightly coat it in oil so the waffles don’t stick.
Next add all the waffle batter ingredients to a blender and blend on high for at least a minute so the batter is very smooth and there are no oat chunks.
Start cooking the waffles in your waffle maker until there is no batter left. While they’re cooking start on the icing.
Add all the Icing ingredients to your blender. Blend on high for at least a minute so that it’s very smooth.
If you need to add more water depending on how thick or thin you’d like it add it slowly. Do the same with the liquid sweetener if you’d like it sweeter.
Pour all the icing your heart desires over your waffles and enjoy!