Soaked cashews get whipped into a smooth, tangy filling with maple syrup and vanilla, then folded with fresh sliced strawberries for pockets of bright, juicy sweetness tucked between thick slices of bread. The dip is built from oat milk and cornstarch, warmed with cinnamon and nutmeg into a light, pourable batter that soaks into every crevice without turning soggy. Each stuffed sandwich gets pan-fried until deep golden brown and crisp on the outside while staying custardy within, then sliced on the diagonal for that gorgeous cross-section of berries and cream filling. A dusting of powdered sugar, extra fresh berries, and a drizzle of maple syrup finish it off like something straight out of a brunch café. It's rich, comforting, and satisfying without any dairy in the mix, making it an easy pick for a lactose free breakfast spread. This is the kind of recipe you'll want to make on a slow weekend morning when you actually have time to enjoy it warm off the skillet.
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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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