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Vegan, Dairy-Free Recipe For Waffles With Blueberry Sauce

Waffles With Blueberry Sauce

Apparently, I'm not the only one who loves a quick blueberry sauce. So does member girlA, who uses hers to top savory dinner dishes — as well as vegan waffles the next morning.The other night I made Field Roast with Blueberry Sauce and had some leftover sauce. That called for morning waffles. This is a healthy, hearty waffle that will stick to the ribs. I highly recommend doubling the recipe if feeding more than 2 people–as it is, it only makes about 4-6 small waffles. It’s a simple recipe where everything just goes in the blender and you're ready to go!

To get a taste of the dairy-free breakfast treat, keep reading.

Waffles with Blueberry Sauce

Waffles with Blueberry Sauce

Recipe for Vegan Waffles with Blueberry Sauce


  1. 2 c. water
  2. 2 Tbs. sugar
  3. 1 c. quick-cooking oats
  4. 1/4 c. cornmeal
  5. 4 Tbs. ground flax seed
  6. 1/4 c. cashews
  7. 2 Tbs. cornstarch
  8. 3/4 tsp. salt
  9. 1 tsp. cinnamon
  1. Sauce:
  2. 2 Tbs. sugar
  3. 2 Tbs. rice vinegar
  4. 2 Tbs. white wine
  5. 2/3 c. blueberry juice
  6. 1-2/3 c. vegetable broth
  7. 3/4 c. fresh blueberries
  8. 2 Tbs. cornstarch


For the waffles: Blend all ingredients in a blender for 1 minute. Let sit for 10-15 minutes to thicken up. Spoon 1/2 cup (or what is recommended for your waffle iron). Spread out a little with a spatula. I had the oven on warm and kept the waffles warm as I made them. In the meantime, I reheated the blueberry sauce in a small saucepan over med-low heat. If you're using leftover sauce, it will have a jelly like consistency, so add a smidge of water. Stir it occasionally. The sauce itself doesn’t take long to make: In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups. Enjoy!

Have you come across any — or come up with your own! — divine dairy-less recipes lately? If so, be sure to post them to The Dairy-Free Diva Recipe Exchange. It's easy to upload your photos and a description of the experience, and it could be featured on YumSugar! If you're new to the YumSugar Community, here's a detailed guide on posting to groups.

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