Vegetarian Vegan Stuffed French Toast

Total time45 min

Prep time20 min

Cook time20 min

This decadent stuffed French toast layers a whipped cashew filling with sweet strawberries between thick slices of bread, then soaks the whole thing in a cinnamon-spiced batter before pan-frying to a deep golden crust. The cashew-cream filling gets its silky texture from soaked cashews mashed with maple syrup and vanilla, giving each bite a rich, tangy sweetness that pairs perfectly with the juicy berries tucked inside. Oat milk thickened with cornstarch creates that classic custardy coating, while cinnamon and nutmeg bring warm, cozy flavor to every crisp edge. Once it hits the skillet, the outside turns crackly-golden while the inside stays soft and gooey around the fruit and cream center. Finished with a dusting of powdered sugar, extra berries, and a drizzle of maple syrup, it's the kind of brunch centerpiece that looks impressive but comes together with simple pantry staples. This one fits right into a vegetarian breakfast spread and is a guaranteed favorite for lazy weekend mornings.

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Ingredients

4 servings

For the filling

½ cup raw cashews, soaked in boiling water for 5 minutes, then drained
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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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