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A stack of Vegan French Toast topped with whipped cream and raspberries sits on a gray plate, surrounded by fresh berries, a bowl of yogurt, and utensils on a white table.

Vegan French Toast

Vegan French Toast is my go-to weekend breakfast when I want something warm and comforting. Thick slices of bread turn golden and crispy on the outside with a soft, custardy center, thanks to a simple mixture of almond milk, flaxseed, and warm spices. I make it for weekend brunches, special occasions like Mother's Day or Easter, and whenever I'm craving something sweet and cozy. Top it with maple syrup, fresh fruit, or whipped cream for the perfect finishing touch. Leftovers keep in the fridge for about 3 days.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Vegan French Toast
Servings: 6
Calories: 136kcal
Author: Mandy Applegate

Ingredients

  • 1 cup almond milk oat or soy work well too
  • 1.5 tablespoons cornstarch
  • 2 tablespoons nutritional yeast
  • 2 tablespoons brown sugar
  • 1 tablespoon ground flaxseeds / flaxseed meal + 2.5 tablespoons water
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 6 slices thick bread
  • Oil or vegan butter for frying
US Customary - Metric

Instructions

  • Add all the ingredients except bread into a medium bowl. Whisk to combine.
  • Dip a piece of bread in the liquid mixture, turning it to coat both sides evenly. Don’t keep them there very long or they could break.
  • Fry the bread on both sides on medium heat with a drizzle of oil or a small dollop of vegan butter.
  • Serve with maple syrup, fruit or whipped vegan cream on top & enjoy while warm.

Notes

  • Let the batter rest: Give the flax mixture a minute to thicken after whisking so it coats the bread better and creates that custard-like texture.
  • Use thick bread: Day-old bread or thick-sliced sandwich bread works best because it holds up to the coating without falling apart when you dip it.
  • Customize your milk: Oat milk or soy milk works just as well as almond milk, so use whatever plant-based milk you have on hand.
  • Don't oversoak: Dip each slice quickly on both sides rather than letting it sit in the mixture, or the bread will get too soggy and might tear.
  • Control your heat: Medium heat is key, so the outside gets golden and crispy while the inside cooks through without burning.
  • Flash freeze for storage: Freeze the cooked slices on a baking sheet for 1 hour before transferring to a container so they don't stick together, and you can grab just one or two at a time.

Nutrition

Calories: 136kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 188mg | Potassium: 106mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg
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