Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE CASHEW CREAM
140gunsalted cashews
125mldairy-free milk
3tbspmaple syrup
1tbsplemon juice
¼teaspoonsalt
FOR THE WAFFLES
250gplain flour
1 tbsp sugar
4teaspoonsbaking powder
½teaspoonsalt
400mldairy-free milk
60mlneutral-tasting vegetable oil
1tablespoonapple cider vinegar
1teaspoonvanilla extract
TOPPINGS
3nectarines
vegetable oil
granola
mint leaves
Instructions
Place cashews in a bowl. Cover with boiling water. Set aside to soak for 20 minutes.
140 g unsalted cashews
Drain the cashews. Place in the bowl of a blender with 125ml [US 1/2 cup] dairy-free milk, maple syrup, lemon juice, and salt. Whizz until smooth. Set aside.
125 ml dairy-free milk, 3 tbsp maple syrup, 1 tbsp lemon juice, ¼ teaspoon salt
To make the waffles, stir together the flour, sugar, baking powder, and salt in a large mixing bowl.
250 g plain flour, 1 tbsp sugar, 4 teaspoons baking powder, ½ teaspoon salt
In a separate bowl, mix together the dairy-free milk, oil, cider vinegar, and vanilla extract.
400 ml dairy-free milk, 60 ml neutral-tasting vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract
Whisk the wet ingredients into the dry ingredients until you have a smooth batter without lumps.
Pre-heat a greased waffe iron.
Spread some of the waffle batter so that to cover 3/4 of the waffle plate. Close and cook for 3 to 5 minutes until crisp and golden. Conveniently, my waffle maker beeps to let me know the waffles are ready!
When done transfer the waffle to a rack and keep warm while you are making the rest of the waffles.
In the meantime, heat a greased griddle pan on high heat. Cut the nectarines in half and remove the stones. Grill the nectarines face down until softened, and set aside.
3 nectarines, vegetable oil
Serve each waffle topped with a nectarine half, some cashew cream, a sprinkle of your favourite granola, and a few sprigs of mint.