Easy Vegan French Toast (10 Minutes!)

Name: Easy Vegan French Toast (10 Minutes)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 3 Tbsp cornstarch ((cornstarch helps the batter crisp up // we haven’t tested other starches)); 1/2 cup almond milk ((we also think you could use oat or coconut milk)); 2 tsp maple syrup; 1 tsp vanilla extract; 1/8 tsp black salt ((kala namak — adds eggy flavor // or sub sea salt)); 1/2 tsp ground cinnamon; 1 Tbsp mashed ripe banana; 1 dash ground turmeric ((optional // for color)); 2 large pieces sturdy day-old bread ((we recommend sourdough)); 2 tsp vegan butter ((we like Miyoko’s with a hint of salt)); Nut butter or vegan butter ((we like Miyoko’s with a hint of salt // or sub nut butter)); Fruit of choice ((sliced bananas, fresh berries, or compote)); Maple syrup; Organic powdered sugar; Coconut whipped cream

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This easy vegan French toast uses cornstarch and black salt to create a custardy, eggy texture without eggs, ready in just 10 minutes. The batter soaks sturdy bread to golden-brown perfection in minutes, making it an ideal quick vegan breakfast.

🥗Vegan 🏷️Vegan french toast

Total

10 min

Servings

2

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

15 Ingredients

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Instructions

1
BATTER: To a shallow bowl or baking dish add cornstarch, then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), cinnamon, ripe mashed banana (adds custardy texture and subtle sweetness — leave out if you dislike banana), and turmeric (optional — for color). Whisk again to combine.
2
Next, heat a large skillet over medium heat.
3
DIP: In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon.
4
COOK: Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for ~2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.
5
SERVING: Serve as is, or (our preferred) with vegan butter or nut butter, fresh fruit, and maple syrup. You could also sprinkle with organic powdered sugar or add coconut whipped cream for a more decadent touch.
6
STORAGE: Best when fresh. Not freezer friendly. You can make the batter up to 2 days in advance, though best when fresh. Enjoy!

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Tips & Notes

Pro tips

Use sturdy, day-old bread (sourdough recommended) to prevent sogginess and achieve better browning.
Keep your skillet at medium heat and cook 2 minutes per side for golden-brown caramelization; avoid high heat, which will burn the exterior before cooking the interior.
Whisk the cornstarch thoroughly into the milk with no lumps before adding other ingredients to ensure a smooth, even batter.
Dust bread with extra cinnamon before cooking for enhanced flavor and a subtle visual crust.

Substitutions

Almond milk → oat or coconut milk (same volume)
Black salt (kala namak) → sea salt (adds salty note but loses eggy flavor)
Mashed ripe banana → omit if you dislike banana (texture will be less custardy)
Vegan butter (Miyoko's) → coconut oil or nut butter (for cooking and topping)

Storage & make-ahead

Best served fresh. Batter keeps for up to 2 days in the refrigerator; cooked French toast is not freezer friendly.

Common Questions

What makes this vegan French toast taste eggy?

Black salt (kala namak) adds a sulfurous, eggy flavor. Cornstarch creates a custard-like texture, and mashed banana adds richness and subtle sweetness.