Sunday, March 6, 2011

Mom's French Toast

Oh how something so simple can make me so happy!  Simple that is until you go vegan.  I have found a great French Toast at a local restaurant called the Wayward Vegan Cafe, but it has been one of those things that I have attempted to recreate for a long time running into a batter that tasted like soy or not thick enough or too thick. I just couldn't seem to get it right and since we try to limit our eating out spending, it is something I don't get very often.  That is until now.  Thanks to my Mom.  Knowing my dilemma she started doing her own research and came up with this little gem (sorry Mom I changed it slightly.)  The trick is the cashew cream.  I know, I am late getting on this bandwagon but the little vegan and I attempted to make cashew sour cream which we had to throw away because of it's pure awfulness, and since then I have been afraid to try anything cashew creamy.  I fear cashew's no longer and I thnk you will start to see more of their greatness in recipes to come. Hey, what do you expect, I have left over cashew cream that I need to use!

Makes 4 slices

1/3 cup cashew cream*
2/3 cup water
1 tbsp maple syrup
1/4 tsp cinnamon
1/8 tsp nutmeg
a pinch of tumeric
a pinch of Himalayan salt

So Mom's original recipe had half the cinnamon, no nutmeg, 1/16 tsp tumeric & 1/2 tsp vanilla.  I went with my favorite old school ingredients.  When I cook breakfast I like everyone to be able to eat together so I preheat my oven to 200 degrees and let the finish slices sit in the oven to keep warm until everything else is done.
Mix all ingredients together in a blender and pour into a bowl that you can dip the bread in. Cover the bread with mix and cook in a non stick skillet until brown on both sides.  I used Earth Balance to cook mine in, Mom didn't.  Serve the way you like French Toast the best! 

*In case you haven't made cashew cream before it's pretty simple.  1 lb of raw cashews.  I soaked in cold water over night in the fridge.  My mom soaks hers in warm (not hot) water for 15-30 minutes.  I also read some recipes where they didn't soak at all.  Rinse and put in blender.  I wanted mine thicker so I added water just to the top.  If you want it less thick go an inch above the cashews with the water.  Blend until smooth (will be slightly grainy.)  I have a Vita Mix and have read that if you don't have one you may have to strain out some chunks.  It will refrigerate for up to a week.  Makes 5 cups.


  1. Being egg allergic, my biggest sadness is breakfast. I'm going to try making this soon, as I've been yearning for "le pain perdu". Topped with caramelized bananas. Yes! Thanks!

  2. Megan, we hope you enjoy it as much as we did!