If you're craving french toast, we have good news for you: 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. 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!
Classic French Toast [Vegan, Refined Sugar-Free]
- 1 cup dairy-free milk (something thicker is recommended, like 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 tablespoon nutritional yeast (optional)
- 1 to 2 teaspoons maple syrup or other sweetener
- a big pinch of sea salt and black pepper
- 1/4 teaspoon kala namak, aka black salt – for eggy flavor – optional (you can buy it from an Indian food market, or it can be purchased online)
- 1 teaspoon vanilla (optional)
- 5-6 large slices of bread, lightly toasted or slightly stale, or more if you use small or thin slices
- Preheat a skillet over medium low heat (about a 4 out of 10 on most 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 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. Press down on thick slices with a spatula while they cook.
- Serve with fresh fruit, maple syrup, or your favorite toppings. Enjoy!
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 using a very sturdy bread, like sourdough, toast the bread beforehand to avoid soggy slices.