This delicious coconut vegan french toast recipe is easy to make with simple ingredients such as coconut milk, flour and pure maple syrup. Try it with added nutmeg for a delicious holiday flavour. This french toast tastes just like traditional french toast and has the most delicious soft but crisped texture. This recipe can be made gluten-free by using gluten-free flour and bread.
Vegan French Toast Recipe by Allisa
Hi everyone! I’m incredibly honoured to be posting here today while Deryn is away in Thailand!
When Deryn first asked me to post, I knew I’d have to come up with something amazing for you guys. I know we just met and all, and I hate to brag, but I did a fine job with this one.
One of my favorite things to do in the kitchen is come up with creative ways to veganize classic, traditionally non-vegan dishes. Among my favorite of those classic dishes to play around with is French toast.
Egg-Free Vegan French Toast
Interestingly, I’ve never been a fan of conventional egg-based French toast. In fact, I never liked eggs. Even when I was a little kid, before going vegetarian, I could never manage to get eggs down. My theory is that there’s some element in there that nobody else can taste but I can. It’s like my superpower.
I suppose that would be why I get such a kick out of veganizing French toast. It has everything about French toast that I like (i.e. moist, batter dipped crusty pan-fried bread slices + maple syrup), and none of what I don’t (eggs – just eggs).
To make things even more confusing, this is (1) my favorite vegan French toast ever, and (2) the one that comes closest to traditional egg-based French toast. I know…my head is spinning.
The texture of this stuff was pure French toast. I don’t know any other way to explain it. The way the batter clings to the bread, and pools just a bit around the slices during grilling, creating a soft, ever so springy crust. I think I could’ve fooled anyone into thinking they were eating regular French toast. Well, okay, rather, nog French toast.
Perfect for a Holiday Breakfast
What gives this the “nog” quality is really nothing more than an abundance of nutmeg and a dash of sweetness, both of which round off the creamy richness of the coconut milk to create something perfect to dine on during those cozy holiday mornings that are approaching.
The whiskey infused syrup part of this recipe is totally optional. I should throw in there that I like drinking whiskey about as much as I like eating eggs. Cooking with whiskey is another story. If you opt to go with the syrup I promise it will not disappoint.
Vegan French Toast with Coconut Milk
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Category: Breakfast
- Cuisine: Vegan
- 1 cup coconut milk
- 2 tbsp. maple syrup or agave
- ½ tsp. ground nutmeg, plus extra for topping
- ½ tsp. vanilla extract
- 1/8 tsp. salt
- ¼ cup all-purpose flour
- 2 tbsp. cornstarch
- 6-8 slices bread
- About 1 tbsp. coconut oil (or cooking spray, or cooking oil of choice)
- Stir coconut milk, maple syrup or agave, nutmeg, vanilla and salt together in small bowl. Whisk in flour and cornstarch until batter is smooth. Transfer to a shallow dish.
- Coat skillet or griddle with oil or cooking spray and heat to medium-high. Dip each side of a slice of bread in batter, to coat. Place in skillet and cook until lightly browned on bottom, about 3 minutes. Flip and cook another 3 minutes.
- Repeat until all slices are cooked, adding a bit more oil between batches if cooking surface begins to dry up.
- Serve with whiskey infused maple syrup (recipe below) or regular maple syrup, and sprinkle with additional nutmeg to taste.
- Serves 3-4
Avoid submerging the bread slices, as you might be inclined to do if working with an egg-based batter. With all vegan French toasts, I suggest laying the slice on top of the batter and then flipping and laying the other side, so that both sides are fully coated. This avoids the bread becoming over-saturated and falling apart.
To make whisky-infused maple syrup, add 1/3 cup each maple syrup and whisky in a small saucepan and bring to a simmer. Simmer over low heat, stirring frequently, until all of the alcohol has cooked off (taste test is the best way to determine when this has occurred), about 10 minutes.
A thickly sliced sandwich bread works great here. I went with a multigrain variety, but feel free to use your favorite type.
Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.