Vegan French Toast

No eggs? No problem. This easy Vegan French Toast is delicious made with almond milk, cinnamon, nutmeg, maple, nutritional yeast, and a little flour.

Vegan French Toast

The first year Jack and I were together, he was working in Austin while I was finishing college in Chicago. He’d come visit me nearly once a month. It feels like such long time ago now (11 years, yikes)… many of those early memories are fuzzy, but a few stand out.

Friday nights, I would take the blue line to the airport to “pick him up” and we’d ride back to the city together. I was always late, he was always mad (or madly in love, ha). 

Saturday mornings, we would head to the Pick Me Up Cafe where he would read The Onion in print (back then I think they only distributed it in Chicago), and I would eat vegan French toast. He’d read me funny headlines and I would ramble on about how this French toast couldn’t possibly be vegan. It was that good.

Vegan French Toast

This one is close, or maybe better. Even Jack was surprised it didn’t have eggs. I used vanilla Almond Breeze almond milk, millet flour, nutritional yeast, (which seems strange, but it gives it that eggy essence), cinnamon, nutmeg, and lots of maple syrup. I loved it with chewy ciabatta bread, but this vegan French toast would also be gluten-free if you sub in gluten-free bread.

Vegan French Toast

If you loved this vegan french toast recipe, try our vegan cinnamon rolls next!

Check out this post with 85 Best Vegan Recipes!

4.7 from 56 reviews

Vegan French Toast

 
Prep time
Cook time
Total time
 
Make this vegan French toast gluten-free by using gluten-free bread and certified gluten-free flour.
Author:
Recipe type: Breakfast
Serves: 2-3
Ingredients
  • 6 slices day-old ciabatta bread, sliced about ¾-inch thick*
  • 1 cup Almond Breeze Almond Milk
  • 1 tablespoon maple syrup, plus more for serving
  • 2 tablespoons millet flour (or spelt or whole wheat)
  • 1 tablespoon nutritional yeast**
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • tiny pinch of salt
  • coconut oil, for the pan
Toppings:
  • Powdered sugar
  • Vegan butter
  • Maple syrup
  • Fresh fruit
Instructions
  1. In a small bowl, whisk together the almond milk, maple syrup, flour, nutritional yeast, cinnamon, nutmeg and salt.
  2. Place the bread in a shallow dish (with sides) that holds all of the bread. Pour the mixture over the bread, then lift or flip the bread over to make sure both sides are evenly coated.
  3. Heat a drizzle of coconut oil in a large skillet over medium heat. When the pan is hot, add the bread slices and cook for a few minutes per side, until golden brown.
  4. Serve with powdered sugar, a dab of vegan butter, maple syrup, and fresh fruit.
Notes
*It's very important that you get good sturdy bread. I used thick slices of ciabatta from the Whole Foods bakery. Please please do not use wimpy sandwich bread or your french toast will be soggy.

*nutritional yeast is not the same as baking yeast. Look for yellow nutritional yeast flakes in the bulk bins of your health food store.

 

159 comments

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Rate this recipe (after making it):  

  1. Lulu
    04.30.2021

    Wondering if anyone used a substitute for nutritional yeast and if it cam out good?

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      06.01.2021

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  2. King.lesaa🦋
    01.04.2021

    What is the purpose of the nutritional yeast ?
    Can I omit it ?

  3. Kate
    11.08.2020

    Just made this topped with some powdered sugar and raspberries! Looks and tastes like I’m at a restaurant. The husband and my 2 year old LOVED it as well.
    Delish!

  4. Sonia
    08.20.2020

    Could I use coconut flour instead of millet flour?

    • Jeanine Donofrio
      08.20.2020

      Hi Sonja, I haven’t tried, so I don’t know how different it would be.

    • natalie
      08.28.2021

      Coconut flour is the most hydrophilic flour I’ve ever used. You may need to halve the amount given in the recipe to prevent the batter turning into sludge.

  5. Noemi
    08.09.2020

    Oh my gawd, this was good! Having it with some fresh fruits. I only cooked 2 breads, but now i think its not enough 🙂

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you loved it 🙂

  6. Daniela
    06.19.2020

    They ended up tasting good but they were really annoying to make because they were overly soggy and stuck to the pan (I dunked the bread in the mixture for a second on each side instead of the recommended 20). It was good though but I’m not sure I’d make this recipe again..

  7. Imogen
    05.28.2020

    Want to make this french toast looks absolutely amazing but can’t find the calories or nutritional values anywhere. Can anyone help please?

  8. lolapiper
    04.18.2020

    VERY GOOD DADDY LIKED

  9. Nic
    04.08.2020

    Don’t ever waste my time with your terrible recipes again. Stuck to the pan and didn’t even coon thoroughly

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.