Vegan French Toast

Delicious vegan French toast for a hearty weekend breakfast


It’s funny – I don’t normally make big breakfasts, but now I did two in one week! You guys have to do some brunches this weekend and let me know which you like best.

While I’m no good at pancakes, I do seem to be able to manage French toast fairly well. Not great, mind you – it still requires that pesky “patience” I can’t seem to find, but not too bad.


I made this recipe with a multi grain bread, but if you make it with a gluten-free bread then it will be gluten-free (there’s none in the batter.) I haven’t tried it that way – does GF sliced bread hold up well enough to this kind of thing? If you’ve tried it please let me know!

This recipe is from The Natural Vegan Kitchen – it’s pretty quick and easy, and goes great with fruit, maple syrup or vegan whipped cream.


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Vegan French Toast

Vegan, Gluten Free if you use GF bread, Refined Sugar Free, Low Fat, Soy Free) Recipe from The Natural Vegan Kitchen, reprinted with permission. The original recipe calls for Amazake, which is a cultured rice drink available at health food stores. If you can't find it or prefer not to use it, I've offered an alternative below. I made it both ways and couldn't tell the difference in the final dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 slices of french toast


  • 2 cups Amazake OR 2 cups rice milk mixed with 1/4 c. brown rice flour and 1/2 tsp vanilla
  • 1 Tbsp Kuzu or Arrowroot mixed with 1/4 c water
  • 1/2 tsp umeboshi vinegar I used rice vinegar
  • 2 pinches ground turmeric
  • 8 slices whole grain or GF bread
  • 1 Tbsp grapeseed or other oil
  • 1/2 tsp ground cinnamon
  • 1 cup maple syrup warmed


  • Heat a large cast iron skillet over medium heat. Combine the amazake (or flour, rice milk and vanilla) and kuzu mixture in a large bowl. Add the vinegar and turmeric and whisk until evenly blended. Soak the bread in the mixture for 5 minutes, or until it is well saturated. Brush the skillet with some of the oil. Put 3 or 4 slices of the soaked bread in the hot skillet and cook for 3 to 5 minutes on each side, or until golden. Repeat with the remaining oil and bread slices. To serve, cut each piece diagonally and drizzle with syrup, fruit or whipped cream.


  • […] As far as the taste – it does have a slight coconut taste to it, but not nearly as strong as you’d think. Between adding vanilla and whipping it, the coconut flavor is pretty subdued and it seems quite a bit like regular whipped cream. It goes great with fresh fruit, on top of pie, or with French toast. […]

  • look forward to trying this. I drink “So Delicious” Cultured Coconut Milk. I bet either the vanilla or “original” could be a substitute for the Amazake also…

    wonder what could be added to this to boost the protein (replacing the egg in non-vegan french toast…)

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