How to Make Vegan French Toast Using Coffee & Almond Butter

French toast is one of my favorite breakfast and brunch choices. But the question one of my friends asked me was, how can you make French toast without eggs? Honestly, the question made me just stop and think of all the possibilities and vegan components that will give us the same texture and flavorings.

It turns out, yes, I CAN make french toast without eggs. The answer I found was using nut butter. Read more to see how they’re made:

Ingredients Used to Make This Vegan French Toast Recipe

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Sliced Bread of choice – like whole wheat or whole grain, or if you want, french bread (baguette) slices or even brioche. Gluten free breads also will work.
  • UPDATE: I’ve used shelf-stable whole wheat sliced bread for my earlier almond butter vegan french toast recipe, but after trying it with different breads I’ve found that you get much better texture with heartier, homebaked or bakery-baked breads that have a tighter denser crumb.
  • If you do decide to use shelf-stable sliced breads, here’s a tip: quickly dip the bread slices into milk-nut butter mixture to coat – maybe just 2-3 seconds per side – so that they don’t turn out soggy.
• Almond Butter – like this one. You can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
• Almond Milk – or dairy free milk of choice
• Coffee Flavoring– I used instant coffee granules, but you can also use coffee extract or espresso powder like this one.

How to Make

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Recipe Variations and Optional Add Ins:

• There are many ways to customize this almond butter vegan french toast recipe. For example you can experiment on using different nut butter. Instead of almond butter you can also use pecan butter, walnut butter, cashew butter, mixed nut butter, or seed butter like sunflower or pumpkin seed butter.
• For a Chocolate flavored french toast, just add 2 Tbsp of cocoa powder and sprinkle on some chocolate chips after cooking.
• Chai or Cardamom flavored french toast? Leave out the coffee granules and try adding a tsp of Cardamom Powder or Chai Tea Powder to the milk mixture.
• With natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
• You can also use french bread slices (baguettes) or brioche bread slices.

What are some ways you can eat these?

• Plain and warm, served with maple syrup, honey, caramel or chocolate syrup
• Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!

How to Store

• For the best flavor and texture, I recommend that you eat these vegan french toast right away. If you do have leftovers, you can store these cakes covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days.

Final Tips

• I used those shelf-stable whole wheat sliced bread in this recipe, but after trying it with different breads I’ve found that you get much better texture with heartier, homebaked or bakery-baked breads that have a tighter denser crumb.
• If you do decide to use shelf-stable sliced breads, here’s a tip: quickly dip the bread slices into milk-nut butter mixture to coat – maybe just 2-3 seconds per side – so that they don’t turn out soggy.
• For best results, use a preheated skillet/griddle and cook over medium-low heat.
• Cook the bread over medium-low heat until golden, about 3-4 minutes, cooking low and slow so that the liquid cooks through and the bread does not burn.

See More Breakfast Recipes HERE