This almond crusted vegan french toast with sour cherries will quickly become your reason to get up in the morning!
Anyone that hangs out around me in the mornings knows I’m the last person to order a vegan breakfast, nevermind want to try a vegan French toast recipe.
I plow through a large container of Greek yogurt every few days, love a good breakfast banger, and a gorgeous runny egg is totally my thing. So when I had a thought to experiment with flax eggs and whip up a totally dairy and egg free – yep, a vegan French toast – I was nervous to say the least.
Vegan French Toast? What About the Egg?
With a bit of experimenting, this French toast recipe quickly became one of our actual favourite recipes for brunch. The key to making vegan French toast is a flax egg. If that sounds a wee bit hippy-dippy-flower-child to you. Don’t worry, I was there too. But it’s actually super easy to do. By mixing flax with some kind of liquid, the flax seeds create a bit of a binding sticky consistency similar to an egg that makes it a solid vegan replacement for eggs in an egg-dependent recipe like French toast.
To give it a bit more texture (since it was missing out on the fat from milk and egg yolks), I added a super crispy layer of almond meal as a crust. OMG. It’s really good. I would recommend adding an almond meal crust to literally any and every French toast recipe- not just your vegan French toast!
To finish, because every good French toast dish needs a finisher, I topped it with some tangy sour cherries and toasted sliced almonds for crunch factor. Almonds and cherries are a natural pairing and are so tasty together, there’s really no need for syrup. Unless you have it… then maybe throw in a little for good measure. Hey, brunch should be a wee bit decadent.
What’s your favourite French toast recipe? Would you be down for trying a vegan breakfast? Have you ever tried making vegan French toast? Leave me a comment below – I would love to hear your successes and not-so-successes.
Almond Crusted Vegan French Toast with Sour Cherries
- Combine the almond milk with the flax seeds and whisk until well combined. Refrigerate for 20 minutes until thickened slightly. Then add in the vanilla, cinnamon, nutmeg, salt, and maple syrup.
- Preheat a large griddle or non-stick skillet over medium heat and grease with a light coating of coconut oil.
- Dip the bread into the almond flax mixture, soaking it for a few seconds on each side. Then sprinkle liberally with almond meal and pan fry until golden brown on each side. Continue with remaining slices, keeping the finished toast in a 200 F oven to stay warm.
- To serve, garnish with the almonds and cherries and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.