Dairy Free Vegan Stuffed French Toast

Total time45 min

Prep time20 min

Cook time20 min

This decadent stuffed French toast layers a creamy cashew filling, swirled with strawberries and a touch of vanilla, between thick slices of golden, griddled bread. The dip batter, built from oat milk and warm notes of cinnamon and nutmeg, soaks into every slice for that classic custardy interior before it hits the skillet and turns deep golden brown on both sides. Fresh strawberries add brightness against the rich, tangy filling, and a dusting of powdered sugar with a drizzle of maple syrup finishes it off like a brunch centerpiece. It's an easy make-ahead-friendly option that slices beautifully on the diagonal, revealing that swirled pink-and-cream filling in every bite. This one is a genuinely solid pick for a dairy free breakfast spread, no compromise on the indulgent, café-style presentation.

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Ingredients

4 servings

For the filling

½ cup raw cashews, soaked in boiling water for 5 minutes, then drained
Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz Gold Emblem Fancy Whole Cashews Sea Salt Simply Nature Organic Non-GMO Roasted Cashews Salted Kirkland Signature Roasted and Salted Cashews
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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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