ABOUT THE RECIPE:
After numerous failed attempts at making vegan French toast, I was determined to develop a foolproof version. I discovered that cashews make a rich, thick mixture, perfect for dipping the bread into. Voilà! Vegan French toast that rivals the best of conventional recipes. Serve it warm, liberally drizzled with maple syrup.
Makes 3 to 4 servings
INGREDIENTS:
1 cup raw cashews
1 cup water, plus more if needed
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon vanilla extract
5 to 6 slices whole-grain bread
Extra-virgin olive oil, for skillet
Maple syrup, for serving
INSTRUCTIONS:
Put the cashews, water, cinnamon, and vanilla extract in a blender and process until smooth. Pour the mixture into a shallow bowl or pie pan. If the mixture seems a bit thick, add 1 more tablespoon of water. Dip both sides of each slice of bread into the cashew mixture until thoroughly coated, then place them in a single layer on a large, rimmed baking sheet. Use a fork to poke several holes in each slice.
Spoon any remaining cashew mixture over the bread. Refrigerate for 30 to 60 minutes to allow the bread to completely absorb the cashew mixture.
Put a thin layer of olive oil in a large skillet over medium heat. When it is hot but not smoking, put several slices of the bread in the skillet, cover, and cook until the underside is golden brown and crispy, 3 to 5 minutes.
Flip each slice and cook until the other side is golden brown and crispy, adding more oil as needed to prevent sticking. Transfer to a serving plate. Cook the remaining slices the same way. Serve hot, with maple syrup on the side for drizzling.
Note: To keep the first batch of French toast warm while the remainder is cooking, transfer it to a baking sheet and put it in an oven preheated to 300 degrees F.
Ingredients
Directions
ABOUT THE RECIPE:
After numerous failed attempts at making vegan French toast, I was determined to develop a foolproof version. I discovered that cashews make a rich, thick mixture, perfect for dipping the bread into. Voilà! Vegan French toast that rivals the best of conventional recipes. Serve it warm, liberally drizzled with maple syrup.
Makes 3 to 4 servings
INGREDIENTS:
1 cup raw cashews
1 cup water, plus more if needed
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon vanilla extract
5 to 6 slices whole-grain bread
Extra-virgin olive oil, for skillet
Maple syrup, for serving
INSTRUCTIONS:
Put the cashews, water, cinnamon, and vanilla extract in a blender and process until smooth. Pour the mixture into a shallow bowl or pie pan. If the mixture seems a bit thick, add 1 more tablespoon of water. Dip both sides of each slice of bread into the cashew mixture until thoroughly coated, then place them in a single layer on a large, rimmed baking sheet. Use a fork to poke several holes in each slice.
Spoon any remaining cashew mixture over the bread. Refrigerate for 30 to 60 minutes to allow the bread to completely absorb the cashew mixture.
Put a thin layer of olive oil in a large skillet over medium heat. When it is hot but not smoking, put several slices of the bread in the skillet, cover, and cook until the underside is golden brown and crispy, 3 to 5 minutes.
Flip each slice and cook until the other side is golden brown and crispy, adding more oil as needed to prevent sticking. Transfer to a serving plate. Cook the remaining slices the same way. Serve hot, with maple syrup on the side for drizzling.
Note: To keep the first batch of French toast warm while the remainder is cooking, transfer it to a baking sheet and put it in an oven preheated to 300 degrees F.
