No eggs? No problem. This easy Vegan French Toast is delicious made with almond milk, cinnamon, nutmeg, maple, nutritional yeast, and a little flour.
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.
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.
If you loved this vegan french toast recipe, try our vegan cinnamon rolls next!
Check out this post with 85 Best Vegan Recipes!
Vegan French Toast
- 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
- Powdered sugar
- Vegan butter
- Maple syrup
- Fresh fruit
- In a small bowl, whisk together the almond milk, maple syrup, flour, nutritional yeast, cinnamon, nutmeg and salt.
- 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.
- 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.
- Serve with powdered sugar, a dab of vegan butter, maple syrup, and fresh fruit.
*nutritional yeast is not the same as baking yeast. Look for yellow nutritional yeast flakes in the bulk bins of your health food store.
I made French toast today with this concept and it was delish! I had so delicious sweet creamer and used that instead of almond milk. Sprinkled some nutritional yeast and ground flax into the mixture, then cinnamon and nutmeg. Used slightly stale cinnamon raisin loaf cut thick. You made my breakfasts!!!
Hi Melanie, I’m so glad you loved the french toast!!
This dish is delectable and it is inviting me to eat thank you for sharing.
I just made this recipe for the first time and it was great! I love how this recipe utilized nutritional yeast. I haven’t really used nutritional yeast for other recipe other than “cheesy” flavors. Two thumbs up for that. I’m also happy to use coconut oil; I usually make pancakes and french toast w/ vegan butter.
Just to share about the substitutions I made based on what I had available in my house:
I used this Nine Grain Tuscan loaf from the Target bakery that I’ve had for about a week. Its like a seedy bread, came out great. I was able to get about 8 slices out of the liquid, although the bread wasn’t super big or small. I used regular all purpose flour instead of what was listed because I didn’t have the others. For my milk, I used half Ripple (pea protein) milk and half of So Delicious Coconut milk, only because I ran out of milk and had to run to the store for more. I also added about a teaspoon of vanilla extract. I cooked it on a griddle and it came out just fine. It allowed me to cook it quicker, in 2 batches and it didn’t leave the others cooked earlier cold.
Thanks for this recipe!!
After watching “What you eat matters 2018 Documentary H.O.P.E.” Last night, today I (And my family, because I am the primary cook) begin a vegan diet. I googled “vegan breakfast@ and came upon this recipe. I’m running out to Whole Foods to restock my kitchen and am looking forward to making this my first recipe. Being a cook my entire life and finding lately meat and dairy turn me off I welcome the change and excited at the challenge of making vegan magic in my kitchen. I’m so excited and feel better just thinking about it! After breakfast I plan on finding out who these “famous vegan chefs” are and their recipes!
Good luck! This happened to my family and I recently as well when we watched “What the Health” on Netflix. We all became vegan around October 2017- my husband, 3 yr old, 5 yr old and myself. I am also currently 8 months pregnant and was able to get through my pregnancy so far without reverting back. My kids do really well too; they even refuse to eat some things including dessert people offer them b/c its not vegan! I wish you guys just as much success!
Tried this recipe and it turned out really good. Thanks for sharing it.
I’m so glad you enjoyed it!
This looks like the perfect french toast! Amazing!
Wonderful recepie! Just made it this morning and loved it. I actually used it with killer daves brand organic bagles due to not having any bread :p and it actually turned out fantastically!
ha, so glad it worked just as well with bagels! Thanks for coming back to share!
I’ve been craving french toast lately, especially since I found some vegan, gluten free “Texas” toast. This sounds much better than the way I’ve been making it. Thanks!!
I guess you already heard that this recipe is great, but I want to say it as well.
OMG OMG OMG! this was so delicious!! I served it with powdered sugar, maple syrup and a homemade raspberry&blackberry sauce. I shared a link to your recipe in our facebookgroup for Dutch vegans, cuz they need to eat this as well. thanx for sharing!
yay!! I’m so happy to hear that you loved this!! Thank you so much for sharing too!
This was delicious! I was worried about the nutritional yeast as it can sometimes be an overpowering flavor, but it was perfect in this recipe. I made it exactly as written (using spelt flour) and sourdough bread. So good! Thank you!
I can’t find nutritional yeast anywhere can I use something else
sorry this one didn’t work out for you.
esas son las Torrejas españolas…
salio cualquier cosa en el comentario. Dije que esa receta son las TORREJAS ESPAÑOLAS
Had made some fresh almond milk and so used it and the almond pulp instead of flour. So delicious! Thanks!
Hi does anyone know if I can use normal bread?
hiya!
i was just going to start maintaining a vegan diet and was wondering if you knew any other healthy breakfast ideas? and i was wondering if this was considered ‘healthy’?
Where would the best place to grab these ingredients be ? Safeway? Trader Joe’s? Whole foods ? Hope to make this for my vegan girlfriend soon !
Hi Anthony, you should find everything at Whole Foods and probably also at Trader Joe’s.
Thanks! I actually went to safeway last night and managed to find everything there. Except the nutrional yeast. But I made it for her and I this morning and we both loved it. I surprised her with it. It was good without the yeast but I do wanna try with it :). Thank you for the recipe !!
Aw, that’s so sweet! Glad you both enjoyed it 🙂
Thank you :). She began the transition to becoming vegan 3 weeks ago and she’s been making a lot of vegan meals. I just wanted to show her that I support her as well.
Thank you again for your time and the recipe 🙂
Not as good a flavor as vegan French toast with a banana base. The flavor isn’t bad, but it’s kind of bland. Cutting the bread extra thick seemed to help keep the bread from staying soggy, too. I didn’t really care for the nutritional yeast after taste, either. I loved the use of the coconut oil for cooking, though. I’m notorious for burning oil in the pan when I make pancakes or French toast. The higher smoke point (?) of the coconut helps prevent that–plus the flavor is great! Thank you for the recipe!
Hi is there a substitute for the yeast? Where I live in England we don’t have any health food shops, nor do I have much money to order it online. Hoping to make it for Valentines Day though!
Hi Ellen, some other readers have told me that they’ve skipped it and it’s turned out fine. It doesn’t affect the texture as much as it helps replicate the (slightly eggy) taste. There’s really not an ingredient to substitute it, so I would just try skipping it…
I just used your recipe and it was soooo delicious. Thank you for sharing. This will be a stable in my weekend meals.
Hi Paula – yay, I’m glad you liked it! Happy Sunday to you 🙂