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85% would make again

Vegan French Toast

Skip the eggs and dairy but none of the flavor with this drool-worthy vegan French toast! Serve with a tofu scramble for the ultimate vegan brunch!

Tasty Team
November 12, 2019
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Vegan French Toast
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

French Toast

  • 15 oz chickpeas (425 g)
  • 13.5 oz coconut cream (380 g), chilled overnight
  • 4 tablespoons maple syrup, divided, plus more for serving
  • 2 teaspoons vanilla extract, divided
  • 13.5 fl oz full-fat coconut milk (400 mL)
  • 2 teaspoons cinnamon
  • 8 slices white sourdough bread
  • 1 tablespoon coconut oil, divided
  • ½ cup raspberry (75 g)
  • ½ cup fresh blueberry (75 g)

Nutrition Info

  • Calories 931
  • Fat 58g
  • Carbs 89g
  • Fiber 13g
  • Sugar 72g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
  2. Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
  3. Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
  4. Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
  5. Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
  6. Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2–3 minutes, until it is about tripled in volume and frothy.
  7. In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
  8. Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
  9. Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2–3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2–3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
  10. Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
  11. Enjoy!

Ingredients

for 4 servings

French Toast

  • 15 oz chickpeas (425 g)
  • 13.5 oz coconut cream (380 g), chilled overnight
  • 4 tablespoons maple syrup, divided, plus more for serving
  • 2 teaspoons vanilla extract, divided
  • 13.5 fl oz full-fat coconut milk (400 mL)
  • 2 teaspoons cinnamon
  • 8 slices white sourdough bread
  • 1 tablespoon coconut oil, divided
  • ½ cup raspberry (75 g)
  • ½ cup fresh blueberry (75 g)

Nutrition Info

  • Calories 931
  • Fat 58g
  • Carbs 89g
  • Fiber 13g
  • Sugar 72g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
  2. Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
  3. Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
  4. Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
  5. Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
  6. Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2–3 minutes, until it is about tripled in volume and frothy.
  7. In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
  8. Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
  9. Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2–3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2–3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
  10. Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
  11. Enjoy!
Vegan French Toast

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