Vanilla French Toast

Vanilla French Toast


This eggless French toast boasts morning comfort with the richness of the cashew butter batter, and is topped with fresh berries and peaches.
  • Serves: 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 18,799
  • Success Rating: 97% (?)
    0% - I fed it to the dog


Step 1: Preparing the French Toast Batter

• 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.

Step 2: Preparing & Serving the French Toast

• 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.


  • Kathy B
    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?
  • Ken R Rouxbe Staff
    Ken R
    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
    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.
  • Ken R Rouxbe Staff
    Ken R
    Great work Angela- Way to improvise your recipe. I bet it was great. ~Ken
  • Alison R
    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
    Eric W
    Great strategy, Alison! And definitely an easy and delicious go-to for anyone extending hospitality to plant-based folks.
  • Corrado G
    Corrado G
    Can I use peanut butter or hard margarine? Cashew butter is more expensive and not easy to find. thanks
  • Eric W Rouxbe Staff
    Eric W
    Absolutely, Corrado! Any nut butter is nice with this preparation, as would be other 'finishing' ingredients of your liking.
  • Hope N
    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 Rouxbe Staff
    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
    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 Rouxbe Staff
    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
    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.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Marissa! I think so. Try it... but I can't imagine why not. My son would love this too. Let us know. Lauren

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