Cheesecakey Waffles

from Dave Wheitner, WaffleParty.com

1 cup plus 2 tablespoons white all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons cinnamon
¾ teaspoon salt
1 (8-ounce) container plain vegan cream cheese (try Tofutti—Better Than Cream Cheese)
½ cup + 2 tablespoons plain, unsweetened soymilk (try Silk)
3 tablespoons canola oil
2 tablespoons lemon juice
½ cup sugar
2 teaspoons vanilla

Directions:

1. In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
2. In a medium bowl, microwave the vegan cream cheese just until softened, about 30 to 45 seconds.
3. In the bowl with the cream cheese, whisk together the soymilk, oil, lemon juice, sugar, and vanilla until smooth.
   (If you have an eggbeater, use it to get the cream cheese lumps out.)
4. Pour this cream cheese mixture into the bowl with the flour mixture and stir until just blended. Do not overmix.
   The batter should still be lumpy when you're finished stirring.
5. Prepare according to the waffle iron manufacturer's directions. Make sure the waffle iron is generously-oiled and cook for a minute or two longer than you usually cook your waffles.

Makes about 3 round Belgian-style waffles.