• Preheat waffle iron according to manufacturer’s directions.
• Preheat oven to 250F. [you’ll use the oven to hold the waffles warm]

To make flax ‘egg’ [you can skip this step but I find it helps to hold the waffles together]

• In a small bowl, mix together 1 tablespoon ground flaxseed with 2 tablespoons of water. Set aside for 5 minutes.

To make waffles

• In a large liquid measuring cup add vinegar then add almond milk filling to 1 ¼ cup line. Set aside for 5 minutes to thicken to ‘buttermilk’. Then add melted coconut oil, vanilla extract, and almond extract [if using] and maple syrup. Whisk together and set aside. It may looked curdled but that’s okay.
• In a large mixing bowl add all dry ingredients, mixing until well combined.
• Add flax ‘egg’ to wet ingredients’ then add to dry ingredients mixing until well incorporated. Gently fold in blueberries.
• Spray hot waffle iron with non-stick spray and pour in about 1/2 cup of batter. Cook according to manufacturer directions and then place on a baking sheet in preheated oven to keep warm.

To make coconut cashew cream

• Place presoaked cashews in a food processor and add coconut milk, maple syrup and sea salt. Add more coconut milk as necessary for a thinner consistency. Blend together until very smooth. Set aside.
• Serve immediately drizzled with coconut cashew cream and maple syrup [if desired].
• Wrap any leftover waffles in foil separated by parchment paper and store up to a month in the freezer. When ready to eat, just pop frozen waffles in toaster.