Name: Vegan French Toast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup unsweetened almond milk (or any plant-based milk); 2 tbsp ground flaxseed; 2 tbsp maple syrup; 1 tsp vanilla extract; 1 tsp ground cinnamon; Pinch of salt; 6–8 slices of thick bread (preferably slightly stale or day-old); Coconut oil or vegan butter, for frying

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Golden, fluffy, and perfectly spiced—this Vegan French Toast lets me enjoy all the indulgence of the classic breakfast favorite without any eggs or dairy. It’s an easy, satisfying recipe that comes together in minutes using plant-based ingredients and pantry staples.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsweetened almond milk (or any plant-based milk)

2 tablespoon ground flaxseed

2 tablespoon maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Pinch of salt

6–8 slices of thick bread (preferably slightly stale or day-old)

Coconut oil or vegan butter, for frying

Directions

I start by whisking together almond milk, flaxseed, maple syrup, vanilla, cinnamon, and salt in a shallow bowl. Then I let the mixture sit for about 5 minutes so it thickens slightly.

I heat a nonstick skillet or griddle over medium heat and grease it lightly with coconut oil or vegan butter.

I dip each slice of bread into the mixture, coating both sides thoroughly but making sure not to soak them for too long.

I cook the slices for about 3–4 minutes on each side, until they’re golden brown and slightly crispy.

I serve them warm with my favorite toppings—fresh fruit, a dusting of powdered sugar, or a drizzle of maple syrup.

Servings and timing

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4

Calories: approximately 190 kcal per slice

Variations

Sometimes I like to change things up depending on my mood or what I have in the kitchen. Here are a few ideas I go for:

Spiced twist: I add a pinch of nutmeg or cardamom for extra warmth.

Coconut version: I use canned coconut milk for a richer, creamier custard.

Savory option: I skip the maple syrup and cinnamon, add nutritional yeast and turmeric, and top it with avocado and cherry tomatoes.

Stuffed French toast: I spread nut butter or vegan cream cheese between two slices before dipping and frying.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I either pop them in a toaster or warm them in a skillet over low heat to bring back the crispness. I avoid the microwave—it tends to make them soggy.

FAQs

What type of bread works best for vegan French toast?

I’ve found that thick, sturdy slices like sourdough, brioche (vegan), or even French bread work best. Day-old or slightly stale bread holds up better when dipped in the mixture.

Can I make this gluten-free?

Yes, I use gluten-free bread to make this recipe gluten-free. Just make sure it’s thick enough to handle the dipping without falling apart.

What can I use instead of flaxseed?

If I don’t have flaxseed, I use chia seeds in the same quantity. They also help thicken the mixture and provide that egg-like texture.

Can I make it ahead of time?

I sometimes prep the custard mix the night before and store it in the fridge. In the morning, I just dip the bread and cook it fresh for the best texture.

Can I freeze vegan French toast?

Yes, I freeze cooked slices between parchment paper and reheat them in the toaster or oven. It’s perfect for quick breakfasts during the week.

Conclusion

This Vegan French Toast is one of those go-to recipes I always come back to. It’s quick, simple, and endlessly customizable, proving that plant-based meals can be just as comforting and delicious as their traditional counterparts. Whether I’m cooking for myself or sharing with friends, it’s always a hit on the breakfast table.

Recipe:

Vegan French Toast

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

Golden, fluffy, and perfectly spiced Vegan French Toast made without eggs or dairy. A cozy, plant-based twist on the classic breakfast favorite that's quick, easy, and endlessly customizable.

Ingredients

1 cup unsweetened almond milk (or any plant-based milk)

2 tbsp ground flaxseed

2 tbsp maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

Pinch of salt

6–8 slices of thick bread (preferably slightly stale or day-old)

Coconut oil or vegan butter, for frying

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Instructions

In a shallow bowl, whisk together the almond milk, flaxseed, maple syrup, vanilla extract, cinnamon, and salt.
Let the mixture sit for about 5 minutes to allow it to thicken slightly.
Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter.
Dip each slice of bread into the mixture, coating both sides thoroughly but avoid soaking too long.
Cook the slices for 3–4 minutes on each side until golden brown and slightly crispy.
Serve warm with your favorite toppings such as fresh fruit, powdered sugar, or a drizzle of maple syrup.