Make the rhubarb cashew cream. Heat the coconut oil in a small saucepan over medium high heat. Add the rhubarb to the pan. Stir and sauté until the rhubarb is soft, about 3 minutes. Transfer the cooked rhubarb to an upright, high-speed blender. Drain the cashews and add them to the blender as well. Then, add the water, maple syrup and vanilla. Blend the mixture on high until totally smooth, stopping the motor and scraping the sides down if necessary. Transfer the rhubarb cashew cream to a bowl, cover, and set aside in the refrigerator.
Make the waffles. Combine the non-dairy milk and apple cider vinegar and stir together. Set aside to curdle for about 5 minutes.
In a medium bowl, whisk together the whole spelt flour, light spelt flour, rolled oats/coconut, baking powder, and sea salt. Pour the non-dairy milk mixture into the bowl. Add the coconut oil, maple syrup, and vanilla. Stir the batter together with a spatula until just barely combined. There should still be some dry flour spots. Gently fold the blueberries in.
Pre-heat your waffle iron to the desired level of doneness. Also preheat your oven to about 225°F. Place a parchment lined baking sheet in the oven so that you can transfer finished waffles to the warm oven quickly.
Lightly grease the waffle iron with coconut oil. Drop about ⅓ cup of the batter onto the bottom iron and close the top. Once the timer beeps, retrieve the waffle and transfer it to the warming tray that you’ve set up in the oven. Repeat this process with the remaining batter.
Serve waffles warm with rhubarb cashew cream, turmeric granola, extra blueberries, and extra maple syrup.