This vegan French toast is one of the best ones I have made yet. You can add variety to this by using different fruit based on the season. For example, in the fall or winter you may choose to use pears, apples and bananas and in the spring or summer top with a variety of fresh berries.
Cashew Cinnamon & Pear French Toast
This vegan version of French toast is a delectable brunch treat.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Ingredients
Ingredients for French Toast:
- 1/2 cup cashews, raw
- 1/2 cup water
- 1/2 cup coconut milk
- 1 apple, cored and peeled
- 1 tsp pure vanilla extract
- 1 1/2 tbsp ground flax
- 1/8 tsp cinnamon
- 1/8 tsp cloves
- 1 pinch sea salt
- 2 tbsp coconut oil
- 4 - 6 slices sprouted bread
- 2 Tbsp. coconut cream optional
- 1 pear, sliced
- 2 tbsp maple syrup
- 6 slices bread, toasted
Optional ingredients in place of the banana:
- 1/4 cup fresh raspberries
- 1/4 cup fresh blueberries
- 3-4 fresh strawberries
- 1 banana
Ingredients for the coconut cream:
- 1 can coconut cream
- 1 tsp. vanilla extract
- 1 tsp. maple syrup
Instructions
Instructions for French toast:
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Brush grill pan with coconut oil and pre-heat to medium.
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Combine cashews, water, coconut milk, apple, vanilla, flax, cinnamon, cloves and salt in a blender.
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Blend until smooth and transfer to a bowl.
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Dip both sides of the bread into the cashew mixture and cook on each side until golden brown.
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Top with coconut cream, pear, banana and maple syrup.
Instructions for coconut cream:
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Chill can of coconut cream for 6 to 12 hours.
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Open can and discard liquid.
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Place thick coconut cream in a chilled bowl and blend until fluffy.
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While whipping add vanilla extract and maple syrup
I hope you love these recipes as much as I love developing them for you. Please leave comment or picture below to show me your own creation.
Until next time,
Rachel Joy Olsen, BSc., MBA
Vegan Chef, Author, Health & Wellness Coach