Strawberry Cream Cheese Waffle Sandwiches
For the Strawberry Cream Cheese:
8 ounces GO VEGGIE Vegan Cream Cheese Alternative (one container)
1 Tablespoon pure maple syrup (or more if you prefer your cream cheese sweeter)
1 cup fresh strawberries roughly chopped
For the waffles:
2 Tablespoons ground flax seeds
6 Tablespoons water
2 cups gluten-free all-purpose flour (or regular all-purpose flour if you don't need your waffles to be gluten-free)
2 Tablespoons organic sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups unsweetened non-dairy milk (I use organic soy)
6 Tablespoons vegetable oil
1 teaspoon vanilla extract
To make the Strawberry Cream Cheese, add the vegan cream cheese alternative, maple syrup, and strawberries to the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the Strawberry Cream Cheese to a small bowl and refrigerate it while you prepare the waffles.
Turn on your waffle iron according to the manufacturer's instructions.
In a small bowl, combine the ground flax seeds and water. Mix with a fork and set aside to rest for 5 minutes.
Meanwhile, add the rest of the ingredients to a large mixing bowl. Add the flax seed mixture. Mix everything together with a spoon to form the waffle batter, being careful not to over-mix it. Let the batter rest for 5 minutes.
When the waffle iron is ready, pour about 1 1/2 cups of batter in the center of the grid (or use the amount of batter recommended by the manufacturer) and close the iron.
When the waffle is done cooking, remove it to a plate. Repeat with the remaining batter.
After the waffles are all cooked, separate them into individual waffles. Top half the waffles with a generous portion of Strawberry Cream Cheese. Place the remaining waffles on top to form sandwiches. Serve with the remaining Strawberry Cream Cheese, if desired, or save it for another use.