The best vegan French toast is crispy on the outside, tender on the inside and makes the perfect breakfast! You won’t miss the eggs at all.
When I was first thinking about making vegan french toast, I really had no clue how to make this happen. I mean french toast is just so…..eggy. Like…how would you do this without eggs?
Well the answer turned out to be a little chickpea flour with non-dairy milk and a few other ingredients to mimic the ‘eggy’ flavor. And wow, it works so well!
Of course it’s not like what you’re used to, if what you’re used to is the regular (egg) version. But I tell you, it works. And it’s damn tasty.
How To Make Vegan French Toast
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
This recipe is super easy and takes only around 30 minutes or less from beginning to end, which is the way I like it.
Just whisk up the wet ingredients in a bowl and slice up some bread into thick sturdy slices.
Dip the bread in the wet mix (both sides) and then fry it in a hot frying pan with a little coconut oil.
The frying pan should be very hot and the combination of the mix that you dip the bread in, plus the coconut oil creates the perfectly browned result you see here. It’s crispy on the outside, soft on the inside, with a deliciously light flavor.
You will love this vegan french toast for its perfectly sweet taste and mix of subtle flavors, its texture, and how quick and easy it is to make.
Ingredient Notes & Substitutions
Chickpea flour. We used chickpea flour but you can also make this with all purpose flour. I have tested this recipe with all purpose flour and I found it worked just as well. Chickpea flour is a little more suited to an eggy vibe, but it’s not a huge difference. So whatever you have on hand will be great.
Nutritional Yeast is a very versatile ingredient. It can be used to create cheesy flavors, buttery flavors AND eggy flavors! Of course it’s here for eggy flavor.
Black Salt: We used regular salt in this recipe but if you happen to have some black salt aka kala namak on hand, then you can use half black salt and half regular salt. Black salt isn’t actually black at all, but is a salt that has a very strong eggy taste. It’s quite miraculous. It’s not at all crucial in this recipe, but if you have some on hand you can use it.
Sturdy Bread: The first time I tried this recipe the only bread I had on hand was pre-sliced sandwich bread, and that struggled a bit to stay together. Soft, thinly sliced sandwich bread is an issue because as soon as you dunk it in the batter it will want to break apart. So you really need a sturdy sort of bread that you can slice thick. If it’s a bit stale too that’s even better.
I used a sourdough bread for this recipe that had also been sitting for a couple of days so it was a little stale. That was just perfect for this recipe.
You can serve it plain or with some maple syrup, or if you want to get a bit fancy, some jams, vegan whipped cream and fresh berries! It’s a pretty fine breakfast no matter how you serve it.
Make Ahead & Storing
You can prepare the ingredients in advance and keep the dipping mix in the fridge until you’re ready to start. However, I would not fry the French toast in advance, because that needs to be served warm and crispy.
This recipe does not store or freeze well, so it’s best served hot and fresh.
More Delicious Vegan Breakfast Recipes
- Vegan Quiche
- Vegan Pancakes
- Vegan Banana Bread
- Vegan Waffles
- Vegan Blueberry Muffins
- Super ‘Eggy’ Vegan Tofu Scramble
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan French Toast
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 4 Tablespoons Chickpea Flour
- 2 Tablespoons Nutritional Yeast Flakes
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ½ teaspoon Salt or ¼ tsp black salt / kala namak and ¼ tsp regular salt*
- 6 Slices Bread Thick sliced
- Coconut Oil For frying
- Add the chickpea flour (or all purpose flour if you’re using) to a shallow bowl and add just a dash of soy milk and mix in until smooth. Then add the rest of the soy milk.
- Add the nutritional yeast, maple syrup, vanilla extract, cinnamon and salt and whisk together.
- Heat up a frying pan with some coconut oil.
- Soak a slice of bread in the batter for a few seconds on each side, and then place onto the frying pan to cook until browned on each side.
- Serve as is or drizzled with syrup or jam and topped with vegan whipped cream.
- Black salt – if you have black salt aka kala namak on hand then you can use half black salt and half regular salt. Black salt adds more ‘eggy’ flavor to recipes.
- Coconut oil – I find coconut oil to be very helpful in getting the outsides nice and browned and the most similar to ‘regular’ French toast. I added a bit more coconut oil (around one teaspoon) with every slice of french toast.
- Stale, sturdy bread – I used a sourdough bread that was a little stale. Cut thickly it made the perfect kind of slices for making french toast. You will definitely get the best results if you choose a sturdy kind of bread (not soft sandwich bread) that you can slice thickly, and it’s also ideal if it’s a little on the stale side rather than ultra fresh.
- Nutritional information – is for one slice of French Toast, served as is, no additional toppings.
- This recipe was first published in February 2016 now updated with a few added tips and tricks!
- Recipe adapted from Peta.