No eggs? No problem. This vegan French toast recipe is easy to make with simple ingredients. Fluffy, light, and crisp, it’s a delicious breakfast.
This vegan French toast recipe is just as good as the classic kind! It’s fluffy on the inside, crisp around the edges, and has a lightly sweet cinnamon flavor. You might think that it takes fussy ingredients to make French toast without eggs, but this recipe is secretly simple. Made with 9 pantry basics and ready in 20 minutes, it’s an easy, comforting, and delicious breakfast.
I first tried vegan French toast years ago (like…25) at the Pick Me Up Café in Chicago. Jack and I went there regularly when we had just started dating long distance and he would come into town to visit. Their vegan French toast was so yummy that it inspired me to make my own version at home.
I originally shared this vegan French toast recipe in 2013. Through years of making it on lazy weekends, I’ve gradually tweaked it to use even simpler ingredients and have a lighter, fluffier texture. I’m sharing an updated version today along with new recipe photos (my 2013 pictures were due for a refresh!). Whether you’re vegan or just out of eggs, I hope you love this recipe as much as I do.
Vegan French Toast Ingredients
You need 9 simple ingredients to make this easy vegan French toast recipe:
- Bread – I like to make this recipe with soft, thick-sliced bread. I try to use a sturdy bread like sourdough, French bread, ciabatta, or vegan brioche rather than flimsy sandwich bread. If you have to use sandwich bread, handle it carefully so that it doesn’t tear after dipping. Stale bread is ideal, as it will soak up the batter like a sponge. In a pinch, fresh bread works too.
- Unsweetened almond milk – It makes up the base of the batter. If you don’t keep almond milk on hand, feel free to substitute another non-dairy milk, like soy milk, coconut milk, or oat milk.
- Cornstarch – The secret ingredient in this vegan French toast recipe! It thickens the batter and helps it coat the outsides of the bread, giving the French toast delicious crispy edges.
- Baking powder – It helps the vegan French toast become light and fluffy as it cooks.
- Nutritional yeast – It adds a savory, “eggy” taste to the French toast batter.
- Maple syrup – For sweetness. You’ll mix a little into the batter and serve the French toast with more on top.
- Cinnamon – For warm depth of flavor.
- Coconut oil – For cooking.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Vegan French Toast
This recipe has three simple steps:
- Making the batter
- Dipping the bread
- Cooking the French toast
Start by making the batter. In a medium bowl, whisk together the cornstarch, nutritional yeast, cinnamon, baking powder, and salt. Add the almond milk and maple syrup and whisk until smooth.
Then, dip the bread. Transfer the batter to a shallow dish and dip in the bread slices one at a time, turning to coat both sides.
Pan fry the slices until golden brown on both sides, for about 2 minutes per side over medium heat. If the outsides of the bread start to brown too quickly, reduce the heat to medium-low.
Recipe Tip
Depending on the size of your skillet or griddle, you might need to cook this French toast in batches. If that’s the case, spread cooked slices in a single layer on a baking sheet lined with parchment paper. Tent them with foil and hold in a 200°F oven to keep them warm until you’re ready to serve.
Topping Ideas
This vegan French toast is delicious with just a drizzle of maple syrup, but it’s great with other toppings too! Here are a few more options we love:
What are your favorite toppings for this recipe? Let me know in the comments!
More Vegan Breakfast Recipes
If you love this recipe, try one of these vegan breakfast ideas next:
Vegan French Toast
Serves 2 to 3
This vegan French toast recipe is light and fluffy inside and crisp around the edges. Easy to make with basic ingredients, it’s a perfect breakfast for a lazy weekend morning.
Prevent your screen from going dark
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In a medium bowl, whisk together the cornstarch, nutritional yeast, cinnamon, baking powder, and a tiny pinch of salt. Add the almond milk and maple syrup and whisk until smooth. Pour into a shallow baking dish.
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Heat a nonstick griddle or skillet over medium heat and brush with coconut oil.
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Dip each slice of bread into the almond milk mixture, turning to coat both sides. Place into the skillet and cook for 2 minutes per side, or until golden brown. Reduce the heat to low as needed to cook thoroughly without burning. Work in batches if necessary, brushing the skillet with more coconut oil between batches.
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Serve with maple syrup.
