Well here we go again.
I switched website hosts from Bluehost to Hostinger (for a plethora of reasons), and my recently-published Vegan French Toast recipe appears to have vanished from my blog.
I know it’s probably floating around somewhere in limbo land, but my technological skills are quite limited, so I figured I’d just write it up again and try reposting.
Second try’s the charm??
Any who.
French toast is the queen of sweet breakfasts and brunches alike.
We’re talking bread, after all.
Tender on the inside, golden brown on the outside, and the perfect vehicle for loads of mouthwatering toppings.
I’ve whipped up french toast recipes in the past, but this version certainly wins the award for healthiest anddd most tasty.
Who can complain about that?
Cashew cream, almond milk, pure maple syrup, nutritional yeast (for that eggy flavor), real deal vanilla extract, fragrant ground cinnamon, plus a pinch of pink sea salt make a deliciously luscious batter.
Soak your carbs right on in there, then fry until that golden brown exterior is formed and the custardy bread is nice and hot.
Drizzle a generous amount of creamy peanut butter on top of your carbolicious stack, followed by perfectly ripened banana slices, warmed syrup, and a few dashes of cinnamon.
Dig in!
P.S. If your bread is too soft it will fall apart, so choose an option that can hold up to soaking while still remaining tender. Como’s crust might be a bit too hardy for some peoples’ tastes, but it’s what I’ve been using lately—it also makes fantastic avocado toast…
P.P.S. Go with a gluten-free bread for a gf recipe girlies.
P.P.P.S. For the batter, we’re shooting for a thick yet easily pourable consistency. If the batter is too thick, the bread won’t be able to absorb it very well, and if it’s too thin, the interior of your french toast won’t turn out custardy. We’re not going for a soggy situation this time around.
P.P.P.P.S. What else can you use versatile cashew cream for? Blend it into smoothies, stir it into oatmeal and chia pudding, whip up deliciously creamy vegan tofu scramble, make a crema for Mexican food… the list goes on.
P.P.P.P.P.S. Apple or pear compote paired with nut butter makes the best elevated french toast topping. Just do it.
The Best Vegan French Toast
Ingredients
French Toast
- Day-old Como or other French-toast-friendly bread, 3/4-inch slices
- 1 cup cashew cream
- 1/4 cup unflavored unsweetened almond milk (oat milk will work too), use enough to make the mixture a batter consistency
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons nutritional yeast
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pink sea salt, to taste
- Vegan butter (Miyokos)
Cashew Cream
- 1 cup raw unsalted cashew pieces
- Enough room temperature or cool water to cover and soak cashews
- 1 cup room temperature or cool filtered water
- 1 pinch pink sea salt
Topping Ideas
- Pure maple syrup, warm
- Peanut butter (no added oil or sugar)
- Fresh fruit (love bananas!)
- Cinnamon maple apple or pear compote
- Ground cinnamon
- Hemp hearts
Instructions
- For the cashew cream, soak the cashews in (room temperature or cool) water at room temperature overnight. I soaked mine for about 9 hours. Drain, rinse, then place the soaked cashews in a blender with 1 cup of filtered (room temperature or cool) water and a pinch of salt. Blend until smooth. Store leftover cashew cream in the fridge for up to one week. Can be used in smoothies, oatmeal, sauces, scrambled tofu "eggs," and much more.
- For the french toast, blend the cashew cream, milk, maple syrup, nutritional yeast, vanilla, cinnamon, and salt until smooth. Taste and adjust if you like. For example, if you want an "eggier" flavor, add a little more nutritional yeast. Pour the batter into a shallow bowl that will fit a slice of bread.
- Heat a large nonstick pan over medium heat with vegan butter.
- Dunk a slice of bread in the batter and generously coat both sides. Repeat with as much bread as will fit in the pan, or as much as you want to eat.
- Cook over medium heat until golden brown on both sides, about 5 minutes. Time will depend on your stovetop, pan, and bread.
- Serve with warm maple syrup, peanut butter, fresh fruit, cinnamon and/or hemp hearts. Cinnamon maple apple/pear compote is my favorite!