Mix together the applesauce and the ground flaxseed. Let sit while you do the next step.

In a small saucepan, combine coconut oil and cashew milk. Heat until the coconut oil is melted. Stir frequently to ensure the milk does not burn.

In a large mixing bowl, whisk together the applesauce mixture, the vanilla, as well as the milk mixture until combined.

Add the dry ingredients into the wet ingredients. Whisk until smooth. Do not over-mix the batter. Not over-mixing will ensure a fluffier waffle.

Let the batter sit while you preheat your waffle iron.

Spray your waffle iron with non-stick spray. Scoop some of the batter into your waffle iron and cook until golden brown.

This part will vary, as most waffle irons are different. I used ½ cup of batter per waffle and set my waffle iron to the darkness setting #4. 

Repeat until all your batter is used up. I like to put the cooked waffles on a cooling rack that I have placed into a very low oven ("Keep Warm" setting on my oven). This will ensure that your waffles stay crispy. 

Serve with your favorite toppings and enjoy.