Simple Vegan French Toast Recipe—Everyday & Brunch Ready


Simple Vegan French Toast Recipe—Everyday & Brunch Ready

French toast is one of those heartwarming classics—crispy edges, soft centers, and the perfect canvas for toppings. But you don't need eggs or dairy to enjoy it! This vegan French toast recipe offers all the nostalgia without any animal ingredients. It’s quick, delicious, and adaptable—ideal for busy mornings or relaxed weekend brunches.

Why this works:

  • Fluffy texture from plant-based milk and binders

  • Crispy exterior created by a hot pan

  • Customizable toppings—sweet, savory, seasonal

  • Free from eggs and dairy while still capturing that comforting flavor

  • Simple to make, even for novice cooks

Let’s dive into how to make the perfect vegan French toast—plus fun variations and tips to elevate your experience.


Ingredients

  • 1 cup unsweetened plant-based milk (almond, soy, oat)

  • 2 tablespoons cornstarch (for thickness)

  • 2 tablespoons maple syrup (optional sweetness)

  • 1 teaspoon cinnamon (for warmth)

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 6–8 slices of sturdy bread (day-old works best)

  • Oil or vegan butter for cooking


Step-by-Step Instructions

1. Whisk Your Vegan "Egg" Batter

In a shallow bowl or pie dish, whisk together plant milk, cornstarch, maple syrup, cinnamon, vanilla, and salt. Continue whisking until fully smooth with no clumps.

2. Heat Your Pan

Preheat a nonstick skillet over medium heat. Add a little oil or vegan butter to lightly coat the surface.

3. Soak the Bread

Dip each slice of bread in the batter, ensuring it's soaked but not soggy—about 10 seconds per side is perfect. You want it moist yet sturdy.

4. Cook Until Golden

Place soaked bread in the hot skillet. Cook for about 3 minutes per side, until golden brown and slightly crispy. Adjust heat as needed if browning too fast.

5. Keep Warm as You Go

Transfer finished slices to a baking sheet in a 200°F oven. This keeps them warm and crisp while you finish cooking the rest.


Creative Variations

Banana Cocoa French Toast

Mash a ripe banana into the batter and add 1 tablespoon cocoa powder for a chocolate twist.

Pumpkin Spice Delight

Stir in 2 tablespoons pumpkin purée and 1/2 teaspoon pumpkin-pie spice for autumn vibes.

Savory Herby Toast

Skip the sweet ingredients. Add garlic powder, chopped herbs, and nutritional yeast to the batter for a savory version—great with sautéed mushrooms or vegan sausage.


Topping Ideas

  • Classic: Vegan butter, maple syrup, fresh berries

  • Fruit-Forward: Sliced bananas, fresh strawberries, or cooked apples

  • Nutty Crunch: Chopped nuts, granola, shredded coconut

  • Decadent Treat: Vegan whipped cream, chocolate chips, or berry compote—perfect for brunch


Meal Prep & Storage

  • Make the batter ahead: Refrigerate it for up to 24 hours and whisk before use.

  • Prep extra slices: Cook and refrigerate leftovers; reheat in a toaster or skillet for crispness.

  • Freeze extras: Freeze cooked slices separated by parchment paper—reheat in toaster or oven for days that need a quick morning fix.


Why You’ll Love This

  • Allergen-friendly: Free from eggs and dairy, with gluten-free options if needed

  • Quick & Easy: Ingredients you likely already have, no fuss

  • Family-tested: Simple enough for kids to help and taste-friendly for all ages

  • Versatile: Breakfast, brunch, snack—even dessert when topped smartly


Pair It with Plant-Based Style

If your kitchen vibe is all about conscious eating and kinder choices, show it—with your wardrobe too. Check out The Dharma Store for vegan-themed t-shirts made from organic cotton—designed for breakfast lovers and community builders.


Final Thoughts

This fluffy vegan French toast recipe proves that plant-based breakfasts can be both indulgent and wholesome. It captures the best textures and flavors of the classic, without any animal products. Whether you’re starting your day or indulging in late-morning brunch, this recipe delivers comfort, simplicity, and a touch of creativity.

Enjoy golden-toast mornings!