Vegan French Toast with Strawberries and Cream
This vegan version of French Toast makes a delicious weekend breakfast or brunch. We love to top it with a generous dollop of coconut 'clotted cream', sliced berries and a drizzle of maple syrup. We would love to see how you decide to top it!
Ingredients
- 240 ml / 1 cup plant-based milk (we used soya milk)
- 2 TBSP chia seeds
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of kala namak (aka black salt) to impart an ‘eggy’ taste, optional
- 4 slices of sourdough bread (we used wholemeal sourdough)
- 1 TBSP dairy-free butter
Suggested Toppings
- Dairy-free whipped cream*
- Slices of strawberry or your favourite fresh fruits. (Compote made from frozen berries is also delicious on this toast!)
- Drizzle of maple syrup
Instructions
- Add all the batter ingredients - milk, chia seeds, cinnamon, vanilla extract, pinch of kala namak (if using) - to a high speed blender and whizz until smooth. Pour into a wide shallow container.
- Place two slices of bread in the batter. After a few seconds, flip to coat the second side, making sure all areas of the bread are coated.
- Heat ½TBSP vegan butter in a non-stick frying pan (skillet) on medium heat. Swirl the pan to ensure the bottom is covered entirely in butter, then place the two slices of bread in it. Cook for 3 minutes on each side, or until golden brown. To flip the bread, carefully loosen it first using a slotted turner to ensure all the lovely batter stays on the bread.
- Transfer to a plate and place in the oven on low heat to keep it warm while you prepare the next two slices of bread. Coat the bottom of the pan in another ½ TBSP vegan butter and repeat the process as above.
- Once the French Toast is ready, arrange on plates with your chosen toppings and serve.
Notes
This recipe has been lightly adapted from the 'Peaches & Cream Sourdough French Toast' that featured in the Vegan Life magazine Issue 60 March 2020. The recipe was originally published in Incredible Plant-Based Desserts: Colourful Vegan Cakes, Cookies, Tarts and other Epic Delights by Anthea Cheng
* I used the Coconut 'Clotted Cream' recipe which can be found on p45 of the Bit of the Good Stuff Cookbook. Alternatively, you could use a cashew cream or shop-bought dairy-free whipped cream like Food Heaven’s Heavenly Whipped Vegan Spray Cream (available in the UK from Tesco, Asda, Morrisons and online).