Over the years, I’ve shared some of my favorite plant-based breakfasts, many of them veganized versions of my favorite dishes. Fluffy golden pancakes, hearty buckwheat pancakes, cornmeal waffles with blueberry sauce, savory-filled crepes, even these unconventional, but delicious, cinnamon rolls. Despite the fact that I have two French toast creations (pumpkin and coconut) on the blog, I’ve never shared a classic, “you’ll never guess it’s eggless,” country-style French toast. With the biggest brunch weekend of the year upon us, I decided this was the perfect time to share this scrumptious vegan French toast.

I’ve tried many different ingredients over the years to replace the eggs in French toast. Really, the possibilities are delicious and endless! Everything from bananas, to pumpkin puree, and coconut milk are all fair game. I have taken some of my favorite recipes and ingredient combinations, tweaked them, and made (and ate!) lots of French toast to arrive at my current favorite recipe. This version has a few key ingredients that not only make for a delicious French toast, but one so subtly “eggy” that you’ll never guess that it’s vegan.

You can make this French toast using whatever bread suits your fancy: gluten free, sprouted whole grain, french baguette, or sour dough, as I’ve used in these photos. For everyday breakfasts, we go for a sprouted whole grain like Ezekiel Bread. For something special, I’d personally go for a crusty loaf or fluffy thick slice. Similarly, using different dairy-free milk will give you different results. If you want the dipping liquid to soak into your bread, feel free to use a thinner milk like almond, or if you want a thicker ” eggy crust” on your French toast, use a thicker milk like cashew, soy, or lite canned coconut milk. My absolute favorite milk to use as I’ve tested this recipe, is Silk’s new Protein and Nutmilk (and no they’re not paying me to say that!). It’s a rich, neutral-flavored milk, that helps the no-egg mixture thicken up nicely (without being too thick), and it’s also soy-free.

Delicious, country-style French toast that is egg-free, dairy-free, refined sugar free, soy-free, and can easily be made gluten free and nut free too. Yes it’s all possible!

Clinch your place as the favorite child, and make these for your mom this weekend!

Classic Vegan French Toast

makes 5 -6 large slices or 10 small slices

• 1 cup dairy-free milk (I prefer something thicker, like Silk Protein and Nutmilk, or cashew milk. You can also use almond, soy, coconut, etc with varying results)
• 3 heaping tablespoons chickpea flour
• 1 heaping tablespoon cornstarch (or arrowroot powder or tapioca starch)
• 1 tbsp nutritional yeast (optional)
• 1 – 2 tsp maple syrup or other sweetener
• a big pinch of sea salt and black pepper
• 1/4 tsp kala namak, aka black salt – for eggy flavor – optional (I buy mine from a local Indian food market, or it can be purchased online)*
• 1 tsp vanilla (optional)
• 5-6 large slices of bread, lightly toasted or slightly stale, or more if you use small or thin slices

Instructions:

Preheat a skillet over medium low heat (about a 4 out of 10 on my burners). Throw all ingredients into your blender and blend on low for a few seconds, just to get everything combined nicely. Pour in a wide, shallow container. Give your skillet a quick spray of avocado oil, or a tiny dab of coconut oil.

Quickly dip slices of bread into the mixture, coating one side and then the other, before placing on the skillet. Flip after about a minute or two, or when the mixture has cooked and the edges are lightly browned. I press down on thick slices with a spatula while they cook.

Serve with fresh fruit, maple syrup, or your favorite toppings. Enjoy!

Notes:

*While you can certainly omit the kala namak, it will definitely give the mixture an eggy flavor, so for the most authentic flavor be sure to add it!

If all you have is almond milk, or other thin plant milk, try adding an extra tablespoon of chickpea flour for a thicker no-egg mixture. You’re going for a melted ice cream consistency, not thick and slow pouring, but also not too thin and watery.

Unless I’m using a very sturdy bread, like sourdough, I usually toast my bread beforehand to avoid soggy slices.

Wishing all the mamas a very happy Mother’s Day!