Vegan Stuffed French Toast
French toast has always felt like a weekend luxury, and this plant-based version delivers every bit of that golden, custardy magic without a single animal product in sight. The filling is where things get really special — soaked cashews mashed together with vegan cream cheese, maple syrup, and vanilla create a luscious, spreadable cream that holds its own against any dairy-based version. Fresh sliced strawberries folded right into that filling add a bright, jammy contrast that makes every bite feel a little indulgent. The dipping batter leans on oat milk and cornstarch to mimic the richness of an egg custard, seasoned with cinnamon, nutmeg, and a touch of vanilla so the toast itself is anything but plain. Each stuffed sandwich gets a long, slow soak and then hits a hot skillet with vegan butter until it's deeply golden and crisp on the outside while staying soft and creamy within. This recipe makes four generous servings, so it's just as suited to a lazy Sunday brunch for the family as it is to impressing guests who might not even realize they're eating something entirely plant-based. Finish with a dusting of powdered sugar and a drizzle of maple syrup, and you've got a plate that looks like it came straight from a brunch café menu.
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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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