Vegan French Toast - Stuffed with Cashew Cream and Raspberries
 
Prep time
Cook time
Total time
 
These decadent, thick slices of vegan French toast are absolutely delightful, especially when stuffed full of cashew cream and fresh, juicy raspberries. The perfect breakfast!
Author:
Recipe type: Vegan
Serves: 2
Ingredients
Cashew Cream
  • 1 cup cashews, soaked for 6 hours - overnight*
  • ¼ cup soy milk
  • ¼ cup coconut cream
  • 2 tbsp maple syrup
  • ½ tsp lemon juice
  • ½ tsp vanilla extract
French Toast
  • 2 slices of brioche, each about 1½ - 2 inches thick
  • ¼ cup aquafaba
  • ¼ cup soy milk
  • 2 tbsp chickpea flour
  • 1 tbsp nutritional yeast, optional
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • A pinch of cinnamon
  • Vegan butter, for frying
To top
  • 1 punnet of raspberries
Instructions
  1. First, make the cashew cream. Drain the cashews, then blend with the soy milk, coconut cream, syrup, lemon juice and vanilla until smooth and creamy. Set this aside for now.
  2. Prepare your slices of brioche by slicing each piece into half down the middle, but not cutting it all the way through. You should end up with a piece that is almost cut into two, almost like a sandwich but is joined along one edge. This just forms a nice pocket which can be stuffed with cream later.
  3. Rinse the blender, then add the aquafaba, soy milk, chickpea flour, nutritional yeast, syrup, vanilla, and cinnamon to it. Blend until smooth, then pour the 'custard' mix into a shallow bowl.
  4. Heat up a non-stick pan over medium-high heat and place a knob of butter in the pan. Take a slice of brioche and soak each side of the bread in the custard for about 30 seconds. Fry the slice in the pan until golden brown on both sides. Repeat with the other slice.
  5. If you have remaining custard (depends on how much you soaked each slice and how big your slices were), you can always slice a little bit more brioche to use it up.
  6. To serve, stuff a generous amount of cashew cream into the cut you made in the middle of each slice, and top with some raspberries. You can add some icing sugar, more syrup or cashew cream to the top as well!
Notes
* If you have forgotten to soak the cashews, don't worry! I do that all the time. Just boil the cashews for 15 minutes instead to speed up the softening process.
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/02/10/stuffed-vegan-french-toast-cashew-cream-and-raspberries/