This is the only vegan French Toast recipe you will ever need. It’s quick (10 minutes! It’s easy, fast, and produces perfectly fluffy, caramelized custardy French Toast that tastes exactly like the real thing.
I got the idea for this dish after frying tofu in a cornstarch-coated coating. It browned perfectly and had crispy edges. I was delighted when the method worked for French Toast. Six pantry staples are all you need to make the batter. Dip your bread in the batter (our favorite is day-old sourdough), fry it in vegan butter, and enjoy! We’ll show you just how easy and quick it is!
Who invented French Toast?
Our research shows that French Toast’s name may lead you to think it is… French. However, this is not the case. The concept of is believed to date back to a Roman cookbook from the 1st century. Since then, recipes similar to this one have appeared in Germany, England, and France.
Our version of French Toast is vegan and just as delicious!
How to make vegan French Toast
This vegan French Toast batter mimics eggs’ texture with a mixture of almond milk and cornstarch. The mashed banana adds an eggy texture to the batter, maple syrup provides sweetness, and vanilla and cinnamon give the classic French toast flavors.
The addition of kala-namak, also known as black salted, gives the batter its eggy taste. Kala namak is a black salt that comes from Northern India or Pakistan. Its health benefits are recognized by Ayurvedic medicine ( source). It is a special spice that has an eggy flavor. You’ll be surprised at how much this really tastes like eggs. You can either buy black salt or use any salt that you have. It’s not essential.
After the batter has been made, dip the bread. When making vegan French Toast, we’ve discovered that it’s best if you use a strong bread, such as rustic day-old sourdough. It’s more durable, which keeps the Toast from getting soggy.
In a small amount of vegan butter, cook until golden brown. Add your favorite toppings, and enjoy!
- We haven’t tried other starches, but cornstarch makes the batter crisp.
- You can also use coconut or oat milk.
- 2 tsp Maple Syrup
- 1 tsp vanilla extract
- Black salt 1/8 tsp (adds an eggy flavor or substitute sea salt).
- 1 tsp cinnamon powder
- 1 Tbsp mashed ripe banana (adds subtle banana flavor and a custard-like texture)
- Use one dash of ground turmeric ( optional for color)
- Two large, sturdy pieces of day-old bread. (We recommend sourdough).
- 2 tbsp vegan (we prefer Miyoko with a slight hint of salt).
Optional FOR SERVING
- Nut butter, vegan butter, or nut butter (we prefer Miyoko with a slight hint of salt or substitute nut butter).
- Fruit of your choice (sliced bananas or fresh berries)
- Maple syrup
- Organic powdered Sugar
- Coconut whip cream
- BATTER Add cornstarch to a shallow dish or baking dish, and slowly whisk in the dairy-free milk. Stir thoroughly to avoid clumps. Add maple syrup, vanilla, black or sea salt, cinnamon, ripe bananas (additional sweetness and custard texture — you can leave the bananas out if they are not your favorite), and turmeric for color. Whisk to combine.
- Heat a large skillet on medium heat.
- DIP: Add your bread slices into the batter in the meantime and soak each side of the bread for 15-20 seconds. The bread shouldn’t be soggy, but it should be well-coated. You can also dust the cinnamon on each side.
- COOK: Add as much French Toast as you can comfortably fit in the skillet. Cook for about 2 minutes or until the underside of the French Toast is golden brown. Flip with a spatula or fork and continue to cook for another 2 minutes or until both sides have a golden brown color. Repeat until all French Toast is made.
- SERVING: Serve plain or with maple syrup, maple butter, or vegan butter. For a decadent touch, you can also add Coconut Whipped Cream or organic powdered icing sugar.
- STORAGE is best when fresh. The batter is not freezer-friendly. The batter can be made up to two days ahead, but it is best new. Enjoy!