Introducing the only vegan French toast recipe you’ll ever need. It’s quick (10 minutes!), simple, and yields perfectly fluffy, caramelized, eggy, custardy French toast that tastes just like the real thing!
The idea for this recipe floated into my mind after making tofu with a cornstarch coating, which browned perfectly with crispy edges. I wondered if applying a similar method would work for French toast and was thrilled when it did. The batter comes together quickly with 6 pantry staple ingredients. Then simply dip in your bread (our favorite being day-old sourdough), pan fry in a little vegan butter, and dig in! Let us show you how quick and easy it really is!
Who Invented French Toast?
Even though the name might lead you to believe French toast is…French, our research tells us it’s not that straightforward. Instead, the concept is believed to date as far back as a 1st-century Roman cookbook. And since that time, similar recipes with different names have been found in Germany, England, Italy, France, Canada, and beyond.
While French toast is traditionally made with eggs and milk, our version is plant-based yet equally delicious!
How to Make Vegan French Toast
This vegan French toast batter mimics the texture of eggs with a combination of almond milk and cornstarch. Mashed banana also contributes to an eggy, custard-like texture, while maple syrup adds sweetness, and cinnamon and vanilla provide classic French toast flavor.
The batter gets its eggy flavor from the addition of black salt (also called kala namak). Kala namak comes from Northern India and Pakistan and is recognized in Ayurvedic medicine for its health benefits (source). It’s a special seasoning that has a magical eggy flavor. It’s crazy how much it really does taste like eggs! If you don’t have black salt, either order it or just use whatever salt you have on hand. It’s not absolutely essential.
Once the batter is made, it’s time to dip the bread. We’ve found that when making vegan French toast, it’s best to use a sturdy bread such as rustic, day-old sourdough. It holds up better, which prevents the toast from becoming soggy.
Cook in a little vegan butter until golden brown and caramelized. Then add your favorite toppings and dig in!
We hope you LOVE this vegan French toast! It’s:
Vanilla- and cinnamon-infused
Quick & easy
& Just like the real thing!
It’s perfect for breakfast or brunch, especially paired with a glass of Super-Powered Orange Juice, Easy Green Juice, Creamy Coconut Hemp Milk, a Chocolate Protein Shake (Protein Powder-Free!), or a Creamy Cold Brew Coffee Smoothie.
More Vegan Breakfast Recipes
- Toasted Coconut Pancakes
- Vegan Biscuits and Gravy
- Fluffy Vegan Scrambled Eggs
- Easy Vegan Sausage (Soy- & Gluten-Free!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan French Toast (10 Minutes!)
- 3 Tbsp cornstarch (cornstarch helps the batter crisp up // we haven’t tested other starches)
- 1/2 cup almond milk (we also think you could use oat or coconut milk)
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp black salt (kala namak — adds eggy flavor // or sub sea salt)
- 1/2 tsp ground cinnamon
- 1 Tbsp mashed ripe banana (adds a custard-like texture and subtle banana flavor // omit if you don’t like banana flavor)
- 1 dash ground turmeric (optional // for color)
- 2 large pieces sturdy day-old bread (we recommend sourdough)
- 2 tsp vegan butter (we like Miyoko’s with a hint of salt)
FOR SERVING optional
- Nut butter or vegan butter (we like Miyoko’s with a hint of salt // or sub nut butter)
- Fruit of choice (sliced bananas, fresh berries, or compote)
- Maple syrup
- Organic powdered sugar
- Coconut whipped cream
- BATTER: To a shallow bowl or baking dish add cornstarch, then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), cinnamon, ripe mashed banana (adds custardy texture and subtle sweetness — leave out if you dislike banana), and turmeric (optional — for color). Whisk again to combine.
- Next, heat a large skillet over medium heat.
- DIP: In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon.
- COOK: Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for ~2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.
- SERVING: Serve as is, or (our preferred) with vegan butter or nut butter, fresh fruit, and maple syrup. You could also sprinkle with organic powdered sugar or add coconut whipped cream for a more decadent touch.
- STORAGE: Best when fresh. Not freezer friendly. You can make the batter up to 2 days in advance, though best when fresh. Enjoy!