Fun and easy vegan french toast sticks that will take you right back to your childhood! They're thick and fluffy with a deliciously golden brown crust. This eggless french toast recipe can be made in under 30 minutes with just a few vegan friendly ingredients.
This Eggless Vegan French Toast Sticks recipe is sponsored by Elmhurst. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Guys, I am over the moon for this eggless french toast recipe! All of my french toast dreams have been answered. As a huge fan of the classic brunch dish, you just can't beat dippable french toast STICKS.
I have a classic "healthier" french toast recipe and a dairy-free french toast skillet recipe already on the blog. Which are both fabulous, might I add. But I thought it was time do recreate one of my childhood favorites - french toast sticks!
Ingredient Notes
- Flaxseed meal - This is used in place of the egg used in traditional french toast. It will thicken up the batter just like an egg! Make sure to use flaxseed meal and not just flaxseeds. If you only have flaxseeds you can make your own flaxseed meal by grinding them up in a food processor.
- Coconut sugar - A little is used in the batter and the rest is combined with the cinnamon to coat each french toast stick. It's magical. If needed, you can substitute brown or white sugar.
- Cashew Milk - Any kind of nut milk or oat milk will work in this recipe. Unsweetened nut milk is best as we add own own sweetness in the form of coconut sugar and cinnamon. Elmhurst 1925 is always my go-to dairy-free milk as their ingredient list is super simple and short!
- Bread slices - The best bread for french toast is day old thick cut bread (like french bread or Texas toast). There are even a few thick cut multigrain breads in the bread aisle these days that work great for french toast! If needed, leave the bread outside of it's bag on the counter for a few hours and it will dry out a little.
Step by step directions
This eggless french toast recipe is perfect for any morning as it comes together in no time! No soaking over night or baking in the oven required. All you'll need is a shallow bowl for the batter and a warm skillet or griddle.
Step 1 : Mix the cashew milk and flaxseed meal
First, combine the cashew milk and flaxseed milk in a bowl. Whisk together to distribute the flaxseed meal into the milk.
Step 2 : Add remaining batter ingredients
Next add the cinnamon, vanilla, and 1 tablespoon of the coconut sugar to the bowl and mix well. Scrape down the sides of the bowl as sometimes the cinnamon can stick. Set aside.
Step 3 : Cut bread into thick slices
Depending on the size of your bread, cut each piece into thirds or fourths. You don't want them to be too thick but big enough to hold in between your thumb and pointer finger to dip.
Step 4 : Dip bread in batter and cook
Dip each slice of bread into the batter. Flip it over to coat all sides but do not dunk the bread. This is a "dip" not a "soak". If the bread soaks up too much of the batter, it will be too spongy and won't cook right in the skillet.
Allow the access batter to run off the piece of bread then transfer it to a warm skillet with butter. Let the eggless french toast stick cook for about 45 seconds before flipping it over in the pan to cook for another 30 seconds.
Be sure to great the pan after each set of eggless french toast sticks.
Step 5 : Toss in cinnamon sugar
In a shallow bowl, combine the rest of the coconut sugar and cinnamon and mix well. While the toast sticks are still warm, toss each, one by one, in the bowl to coat with the cinnamon mixture.
Transfer each eggless french toast stick to a plate or platter while you finish up the remaining sticks.
Serving
These eggless french toast sticks are best served warm right off the pan (after tossed in cinnamon sugar of course). I like to pile them onto a plate or platter and let others pick a few toast sticks off with a fork.
And you simply can't forget the maple syrup! Pour a little maple syrup into a small bowl for people to dip their vegan french toast sticks in or fill a container so others can drizzle on top.
Storing
If you find you have some vegan eggless french toast sticks left over (that haven't been drizzled in maple syrup), store them in an airtight container in the fridge. They will keep for up to 5 days. Unfortunately, if the toast sticks have been drizzled with maple syrup, they won't keep well and the bread will get mushy and soggy. So, if you plan on having left overs, make sure not to pour maple syrup over them.
When ready to enjoy, heat up a few sticks on a plate in the microwave in 10 second intervals to soften. Serve warm with maple syrup!
Frequently asked questions
Chia seeds are a great alternative to the flaxseed meal. Use the same amount (2 Tbsp) and stir them into the nut milk. Allow the mixture to sit for a few minutes to thicken up before adding the remaining batter ingredients.
Yes, any dairy-free milk will work in this recipe. I recommend almond or oat milk.
Day old thick sliced bread is best. I prefer to use either french bread or Texas toast. I've also used thick-sliced multigrain bread which you can find at most grocery stores. If you don't have day old bread, just leave your bread out on the counter without the bag for a few hours. The longer the better. This will expedite the staling process and make the bread drier - aka perfect for french toast!
Check out these recipes for more brunch ideas:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Eggless Vegan French Toast Sticks
Description
Fun and easy vegan french toast sticks that will take you right back to your childhood! They're thick and fluffy with a deliciously golden brown crust. This eggless french toast recipe can be made in under 30 minutes with just a few vegan friendly ingredients.
Ingredients
For the French Toast
- 1 ½ cup Elmhurst 1925 Cashew Milk
- 2 Tbsp flaxseed meal
- 1 tsp vanilla
- 1 Tbsp coconut sugar
- ½ tsp cinnamon
- 8 pieces of thick sliced bread
- 3 Tbsp vegan butter or coconut oil, to grease pan
- Maple syrup, to drizzle (optional)
To Coat
- ¼ cup coconut sugar
- 2 tsp cinnamon
Instructions
- In a bowl, combine the Elmhurst 1925 Cashew Milk and flaxseed meal. Stir well. Add the vanilla, coconut sugar, and cinnamon to the bowl and stir again until well mixed.
- Heat a skillet over medium heat with a tablespoon of butter or coconut oil. While it's heating up, cut the bread into thick slices (into thirds or fourths). Dip each slice of bread into the mixture to coat. Allow the excess to drip off the bread slice. Immediately place the bread on the warm skillet, be careful not to overcrowd the pan.
- Allow the toast sticks to cook for 45 - 60 seconds before flipping over to cook for another 30 seconds. Be sure to grease the pan each time you add the toast to the pan.
- In a shallow bowl, combine the coconut sugar and cinnamon and mix well. While the toast sticks are still warm, toss each, one by one, in the bowl to coat with the cinnamon mixture.
- Place each toast stick on a platter and drizzle with maple syrup if desired.
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