Breastfeeding Friendly Vegan Stuffed French Toast
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Learn more →Ingredients
4 servings
For the filling
- ½ cup raw cashews, soaked in boiling water for 5 minutes, then drained
- 3 tbsp vegan cream cheese
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup fresh strawberries, hulled and thinly sliced
For the dip
- 1 cup oat milk
- 3 tbsp cornstarch
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
For the toast
- 8 slices vegan bread, cut ¾-inch thick (brioche-style or texas toast preferred)
- 2 tbsp vegan butter, divided
For serving
- powdered sugar, for dusting (optional)
- fresh berries, for serving (optional)
- maple syrup, for serving (optional)
Instructions
- 1
Place the drained cashews, vegan cream cheese, 2 tbsp maple syrup, and 1 tsp vanilla extract in a medium mixing bowl. Mash and stir vigorously with a fork until the mixture is smooth and spreadable with no large cashew chunks remaining, about 2 minutes. Fold in the sliced strawberries and set aside.
- 2
In a large shallow bowl or baking dish, whisk together the oat milk, cornstarch, 1 tbsp maple syrup, 1 tsp vanilla extract, cinnamon, nutmeg, and salt until the cornstarch is fully dissolved and no lumps remain. The batter should be thin and pourable, similar to a light cream.
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