This stuffed toast starts with a rich, cashew-based filling—soaked cashews mashed with vegan cream cheese, maple syrup, and vanilla, then folded with fresh sliced strawberries for a filling that's creamy, sweet, and studded with fruit in every bite. Each portion gets dunked into a cinnamon-spiced dip made from oat milk and cornstarch, which thickens into a silky, custard-like coating as it cooks. A quick sizzle in melted vegan butter turns the outside deep golden brown while the strawberry-cashew center stays soft and warm, and slicing on the diagonal reveals that gorgeous pink-flecked filling. Finish it with a dusting of powdered sugar, a scatter of fresh berries, and a generous drizzle of maple syrup for a brunch centerpiece that looks as good as it tastes. It's a genuinely solid pick for a gluten free breakfast spread, since every component—from the fruity filling to the spiced custard soak—comes together without any hidden pitfalls.
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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.
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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