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!
