How to Make Vegan French Toast
How to Make Vegan French Toast, a delicious and simple breakfast or brunch recipe made with no added eggs or dairy.
Servings: 6 slices
- Vegan Bread- 6 average sized slices, dry. A
- Flaxseed meal- 1 tablespoon mix it with 2 ½ tablespoons of water to use an egg alternative.
- Almond Milk- 1 cup.
- Cornstarch– 1 tablespoon.
- Nutritional Yeast– 1 tablespoon.
- Brown Sugar– 2 tablespoons.
- Cinnamon– 1 teaspoon.
- Vanilla Extract– ½ teaspoon.
- Canola Oil– 1 teaspoon or as needed if needed.
Prepare your toast by allowing it to sit out overnight in order to dry out. Alternatively, you can bake it on a sheet pan and rack at a low temperature until dry, flipping as needed.
Mix together the flaxseed with the water and then allow it to thicken in the refrigerator while you work (about 15 minutes).
In a shallow baking or casserole dish, use a whisk or a fork to mix together the nut milk, cornstarch, nutritional yeast, brown sugar, cinnamon, and vanilla extract. Then stir in the thickened flaxseed and water.
Preheat a nonstick skillet with a small amount of canola oil if desired on low to medium heat until the oil.
Meanwhile, place the first slice of bread into the mixture in the baking dish. Allow it to sit for 1 ½ to two minutes and then flip it over. Transfer this to the warm skillet. Cook the French toast until it begins to brown on the edges. Repeat until all of the bread has been cooked. Serve warm.
I mentioned that that this is a vegan recipe and as a result, we will not be using diary products such as milk. However, using a nut milk, such as almond milk or cashew milk, is a safe way to go in this recipe.
You could also sub in a bit of coconut milk can really change up the flavor!
Also, make sure that the other ingredients that are added to this recipe are also vegan.
Sometimes folks go into making a vegan recipe not taking into consideration the bread. If you are a strict vegan, use a vegan bread, that is, a bread not made with eggs or milk.
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Serving: 1g | Calories: 130kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 156mg | Fiber: 2g | Sugar: 7g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!