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Reprinted with permission from John McDougall.
You can find more recipes by John and Mary McDougall in their cookbooks, which are listed on the Vegan Cookbook Reviews pages.
Newsletter May 2003 Vol. 2 No. 5
French Toast
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 12
This is a winner for almost everyone who likes “french” toast. I have been making this for years and have served it to many of our children’s friends who responded with smiles every time.
Ingredients
- 2 cups cashew milk (see below)
- 3 tablespoons chopped dates
- 1/8 teaspoon cinnamon
- dash turmeric
- 12 slices whole wheat bread
Cashew Milk
Servings: makes 2 cups
- 1/2 cup RAW cashews
- 2 cups water
Place the cashews in a blender jar with 1 cup of the water. Process until very smooth. Add the remaining water and blend until no large pieces remain. This may take a minute or two. Strain after processing to remove any remaining pieces. Refrigerate until ready to use.
Directions
Place 1 cup of the cashew milk in a blender jar. Add the dates, cinnamon and turmeric. Process until well blended. Add remaining milk and blend again. Pour into a bowl. Dip slices of bread into the cashew mixture, coating well. Brown on a medium-hot non-stick griddle or frying pan, turning once so both sides are evenly browned.
Serve with pure maple syrup or fruit sauces or spread.
Hints
These are easy to store for later use. Place them in individual zip-lock bags and refrigerate. Reheat in microwave. They may also be frozen and popped into the toaster for reheating.