This eggless French toast boasts morning comfort with the richness of the cashew butter batter, and is topped with fresh berries and peaches.
Steps
1
Preparing the French Toast Batter
Ingredients
1 vanilla bean, scraped
2 cups non–dairy milk
1/3 cup cashew butter
1/4 cup maple syrup
2 tbsp egg replacer or corn starch
1/2 tbsp cinnamon
1/2 tsp freshly grated nutmeg
pinch of sea salt
For the batter, in a blender, combine all ingredients until smooth. Set aside.
2
Preparing & Serving the French Toast
Ingredients
rustic fresh bread or your favorite whole grain bread, sliced in 1–inch thick slices
non-dairy butter
fresh berries
fresh peaches
Bourbon-Spiced Maple Syrup (or regular)
drizzle of Cashew Vanilla Crème (optional)
To prepare the French toast, place the sliced bread into the batter and soak for about 1 minute. On a flat pan, flat grill or large fry pan, add 1 tablespoon of vegan butter and melt. Once melted, put slices of the soaked bread onto the grill or pan. Grill on medium heat for 3 to 4 minutes, flip the bread and cook until the other side is lightly golden.
Serve with fresh fruits, Cashew Vanilla Cream and Bourbon-Spiced Maple Syrup, if desired.
16 Comments
Kathy B•
What suggestion do you have to substitute for the cashew butter? We have a cashew allergy in the family. Would almond butter work as well?
Almond butter might not offer the same creamy texture.... but give it a try. Alternately, I might suggest macadamia butter if that is an option as it has a richness similar to cashews. ~Ken
I just wanted to say I made this french toast and it was phenomenal. It blew my parents away, and was the best french toast I've eaten ever.
A few notes:
I didn't have cashew butter so I used 1/3 cup raw cashews, and I blended the mix in a vitamix so it was still silky smooth.
I used sweet batard bread, which was perfect.
The mix kept well in the fridge to use over the next few days, made it easy for a special weekday breakfast.
I love this recipe! I first had it during the plant based course, and have used it often since then. This summer I stayed at a B&B and the owner wasn't sure how to feed a vegan, so I just took a mason jar full of this yummy mixture and she made me French Toast for breakfast, then asked for the recipe. Delish!!
Finally a plant-based French Toast recipe that tastes like French Toast!! I have tried numerous other recipes but none ever came close to the original eggy recipe. I was skeptical of this recipe at first but it was delicious! I used homemade Challah bread, leftover from the night before and my family loved it. Also used 1/3 cup of raw cashews because I had no cashew butter.
Does the mixture freeze well? I have leftovers and don't want to waste it. Thank you!
Good morning Hope, I am so glad you enjoyed the French Toast, Challah is one of my favorites to use for this recipe. You can freeze this batter although you will want to whisk it a bit to create your smooth consistency when thawed. Enjoy
Hi Lori. I really like either "Ener-G" brand or Bob's Red Mill egg replacer but I have made this by just using AP flour and it worked well. I think a chia or flax egg would be really good here. This recipe is quite forgiving. Lauren
Do you think that you could cook these and freeze left overs? I'm thinking this could be an easy breakfast for my son if I froze them and popped them into the toaster oven in the morning.
And at the risk of deviating from the original recipe... try substituting the 1/4 cup of water with a really good homemade dark chicken stock... enriches the flavour without changing the character, and gives it “hang-time” (staying power)... stick with the water if all you have is store-bought broth... best regards, Deb and Robert
Great idea to use blended cashews instead of cashew butter I will do mine that way since I don’t know where to get or how to make cashew butter. Thanks
Ken R • Rouxbe Staff •Almond butter might not offer the same creamy texture.... but give it a try. Alternately, I might suggest macadamia butter if that is an option as it has a richness similar to cashews. ~Ken
Angela M •I just wanted to say I made this french toast and it was phenomenal. It blew my parents away, and was the best french toast I've eaten ever. A few notes: I didn't have cashew butter so I used 1/3 cup raw cashews, and I blended the mix in a vitamix so it was still silky smooth. I used sweet batard bread, which was perfect. The mix kept well in the fridge to use over the next few days, made it easy for a special weekday breakfast.
Alison R •I love this recipe! I first had it during the plant based course, and have used it often since then. This summer I stayed at a B&B and the owner wasn't sure how to feed a vegan, so I just took a mason jar full of this yummy mixture and she made me French Toast for breakfast, then asked for the recipe. Delish!!
Eric W • Rouxbe Staff •Great strategy, Alison! And definitely an easy and delicious go-to for anyone extending hospitality to plant-based folks.
Corrado G •Can I use peanut butter or hard margarine? Cashew butter is more expensive and not easy to find. thanks
Hope N •Finally a plant-based French Toast recipe that tastes like French Toast!! I have tried numerous other recipes but none ever came close to the original eggy recipe. I was skeptical of this recipe at first but it was delicious! I used homemade Challah bread, leftover from the night before and my family loved it. Also used 1/3 cup of raw cashews because I had no cashew butter. Does the mixture freeze well? I have leftovers and don't want to waste it. Thank you!
Brian S •Good morning Hope, I am so glad you enjoyed the French Toast, Challah is one of my favorites to use for this recipe. You can freeze this batter although you will want to whisk it a bit to create your smooth consistency when thawed. Enjoy
Lori G •What is a suggested egg replacer for this recipe? Is it an "egg" powder or some other sort of product? Would a flax or chia egg work in the batter?
Lauren L •Hi Lori. I really like either "Ener-G" brand or Bob's Red Mill egg replacer but I have made this by just using AP flour and it worked well. I think a chia or flax egg would be really good here. This recipe is quite forgiving. Lauren
Marissa G •Do you think that you could cook these and freeze left overs? I'm thinking this could be an easy breakfast for my son if I froze them and popped them into the toaster oven in the morning.
Robert M •And at the risk of deviating from the original recipe... try substituting the 1/4 cup of water with a really good homemade dark chicken stock... enriches the flavour without changing the character, and gives it “hang-time” (staying power)... stick with the water if all you have is store-bought broth... best regards, Deb and Robert
Verena P •Great idea to use blended cashews instead of cashew butter I will do mine that way since I don’t know where to get or how to make cashew butter. Thanks