Home » Recipes » Breakfast » Easy Vegan French Toast
By Kara Lydon - - Updated
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This easy vegan french toast calls for only 5 ingredients! And it’s still crispy, sweet and golden-brown. Perfect for Sunday brunch, or my favorite – breakfast for dinner!
Ever have one of those days where you’re like I wonder if I could pull that off?
You know, like a pixie cut, or aviators,or yoga pants with elephants on them, or making french toast?
Yeah, it’s kind of weird, but I like to challenge myself in the kitchen tosee what recipe makeovers and variations I can actually pull off.
Vegan french toast I wasn’t so sure about. I love regular french toast and was a little worried about ruining an already good thing we had going. Curiosity overruled my skepticism though and before I knew it, I was busting out the flaxseed.
Watch the video below for how to make this amazing recipe!
I tried makingthe batter two different ways – one where I addedall the ingredients together (including the flax) and the other where I madea “flaxseed egg” separately and let it sit in the fridge before adding it to the batter. The “flaxseed egg” version may have been a smidgen thicker but honestly, I don’t think it made much of a difference.
I was actually pleasantly surprised with how the french toast turned out. It was crispy, sweet, and delicious. If you’re looking for an “eggy” flavor, try adding a little black salt or nutritional yeast to the batter as we’ve had a few readers experiment with these ingredients with good results (see comments below)!
I totally did a BFD (breakfast for dinner) move on Friday night and had this french toast and smeared peanut butter on top. YUMMM. Is anyone else a BFD fan??
Easy Vegan French Toast
(20 votes, average: 3.35 out of 5)
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- Total Time: 11 minutes
- Yield: makes 5-6 slices 1x
Ingredients
Scale
- 1 cup coconut milk beverage
- 1 tablespoon flaxseed meal (ground flaxseed)
- 1 teaspoon vanilla
- 1 tsp cinnamon
- 1 loaf day-old bread, sliced (make sure the bread is vegan)
- 1 tbsp coconut oil
- Optional: maple syrup for topping
Instructions
- In a wide-rimmed bowl, add coconut milk, flaxseed, vanilla, and cinnamon, whisk, and let set for 5 minutes.
- Heat coconut oil on a griddle over medium-low heat.
- One side at a time, dip slices of bread into the batter, leaving no spots untouched.
- Transfer slices to the griddle and cook for 4-5 minutes on each side, or until golden-brown.
- Optional: Drizzle french toast with maple syrup.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Cuisine: breakfast
Keywords: vegan, french toast
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in February 2015.
Whadya think? Ever tried vegan french toast? Or BFD?
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90 Comments
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Miranda Flores
It would be great if you shared some brands that you rely on. I am looking for bread that would work for this recipe.
Thank you!
July 6, 2021
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Kara Lydon
Hi Miranda – I think almost any bread would work here! Aim for a heartier option like a crusty sourdough, any multigrain, oatnut, or something sprouted like Ezekiel’s. You could even try baguette or ciabatta.
July 8, 2021
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I have made vegan French toast before but it is always such a hassle. I went looking forward simple and found this. Perfect! I did add 1 tb maple syrup to the batter because the whole wheat vegan challah I used was not sweet at all. I also used unsweetened vanilla almond milk for the liquid because that’s what I had. I will definitely make this again! Thank you.
November 15, 2020
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Kara Lydon
Thank you, Natasha! So glad you enjoyed this!
November 23, 2020
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Joey
Would you have any suggestions for a Type 1 diabetic diet, specifically the bread? Everything else sounds great, just wondering if a whole wheat bread might work or something else you recommend?
July 25, 2020
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Kara Lydon
You could use a whole-wheat bread sure! Or, plan to have a source of protein and fat with the carbohydrate to balance the blood sugar response.
August 4, 2020
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Chriss Martorelli
Your added ingredients does not make it vegan. The bread by itself must be vegan as long as it does not contain milk or egg.
July 21, 2020
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Kara Lydon
Thank you for pointing that out!
August 4, 2020
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Kristen
Thank you for the easy recipe that satisfied my french toast craving. With the exception of subbing pumpkin seed milk for coconut, I followed the instructions as written and ended up with great french toast. I was hesitant to make this vegan, but was out of eggs and really wanted french toast. Didn’t miss the egg at all. Will definitely make again.
May 10, 2020
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Kara Lydon
Thanks for trying it, Kristen! I’m glad that you enjoy this French Toast 🙂
May 19, 2020
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Danielle
Is there a nutritional information available for this recipe?thank you!
May 1, 2020
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Kara @ The Foodie Dietitian
Hi Danielle! Here is information on why I don’t include nutritional information in my recipes.
May 6, 2020
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Gaspare A Scibilia
Can I use soy milk?
February 17, 2020
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Kara @ The Foodie Dietitian
Of course! Any non-dairy milk alternative will work.
February 21, 2020
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Anonymous
This was delicious! Dip sparingly, tho. I wasn’t quick enough to dip and had to toss the first batch for being too wet. It was just mush. The next round worked fine. Thanks for the simple recipe.
February 11, 2020
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Kara @ The Foodie Dietitian
I’m glad you enjoyed it!
February 13, 2020
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Jose
This was excellent. I love the caramelized outside to the french toast and the soft inside. I didn’t have coconut milk beverage so I used canned lite coconut milk. I will probably keep doing that in the future. I will make this over and over again in the future. Thank you!
June 15, 2019
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Kara @ The Foodie Dietitian
Perfect! So glad you enjoyed it, Jose!
July 9, 2019
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OMG Yum! I’m totally craving making some weekend french toast soon 🙂
February 4, 2019
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Kara @ The Foodie Dietitian
Yesssss! Do it!
July 19, 2019
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I love a good vegan breakfast recipe! This is perfect for winter.
February 1, 2019
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Kara @ The Foodie Dietitian
Totally! It’s delish all year round!
July 19, 2019
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Love the addition of flaxseed! These look like such an easy breakfast to please multiple dietary restrictions.
February 1, 2019
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Kara @ The Foodie Dietitian
Yes! It helps provide that “egg” coat.
July 19, 2019
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Pam Spencer
This was amazing. I did add 1/2 tbs of nutritional yeast. I was blown away, cause I never expected it to be so good. Thanks for this recipe. I’ve been eating WFPB for about 2 months now and am still learning and experimenting a lot. This will be a go to for me.
January 12, 2019
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Kara @ The Foodie Dietitian
Woohoo! Glad you enjoyed it!
July 19, 2019
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Chris
Have you ever tried a pinch or two of “Black Salt”? I’ve used it in vegan quiches and it gives the quiche an egg aroma. Since I use a pinch or two of salt in most French Toast recipes I’ve made I was wondering.
September 12, 2018
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Kara @ The Foodie Dietitian
I’ve never tried black salt but I think it would be a perfect addition to this recipe – try it and report back, Chris!
November 3, 2018
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Theresa
I just tried this recipe. You nailed it. To replicate my grandma french toast recipe make it vegan I add a teaspoon of almond extract and a teaspoon of ground nutmeg. I used grapeseed oil to cook. The medium low heat for the 5 minutes each side got the texture I have never gotten from other vegan french toast recipes.
November 4, 2018
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Kara @ The Foodie Dietitian
Thanks, Theresa! Glad you enjoyed!
November 20, 2018
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Julie
Black salt works great for adding that sulphur-y egg flavor to tofu scramble too. Total game-changer!
January 19, 2019
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Kara @ The Foodie Dietitian
I’ve heard that! Thanks for sharing!
July 19, 2019
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Annlisa Mefford
What kind of bread did you use for the French toast. I can not have egg or milk so what did you use
May 26, 2018
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Kara @ The Foodie Dietitian
Hi Annlisa! I used a sourdough bread but you can use any kind!
June 29, 2018
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Lacoya
This was the best French toast I’ve ever had. My family loved it!
January 14, 2018
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Kara @ The Foodie Dietitian
Oh, awesome! So glad to hear it! Thanks for sharing, Lacoya!
January 18, 2018
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Bill
Hey, thanks. This was first vegan french toast that I’ve made that actually came out right.
December 16, 2017
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Kara @ The Foodie Dietitian
Oh, awesome! Glad to hear it, Bill.
January 18, 2018
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Hannah
These turned out wonderful! We found out in December my toddler cannot have eggs and we are already a dairy free household, so these were great! My husband who eats everything said they were the best French toast he’s eaten!
I used canned coconut milk which gave them a very custard-y flavor, added 1/4 t salt and about 1 T sugar. Thank you for sharing your recipe!April 15, 2017
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Kara @ The Foodie Dietitian
I’m so glad that you and your family loved this French toast recipe, Hannah! 🙂
April 17, 2017
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I’m a huge BFD- breakfast for dinner fan! What a great option for vegan readers and clients 🙂
February 13, 2017
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I’ve had vegan french toast, and this looks delish as well! Although I do have to admit I am partial to the eggy, battery version of traditional French Toast.
February 12, 2017
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OK making these this weekend! Those slices are so golden and delicious, yum!
February 10, 2017
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See AlsoRoasted Carrot Recipe -
BFD all the way!!! I wish I had this recipe last week, when my daughter was still on her week on vegan diet experiment. No matter though-it looks yummy enough to eat any day-vegan or not!!
February 10, 2017
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Did not think this was possible and you just made my day!! My husband, a lifelong vegetarian (and not an egg fan), is going to be very happy!
February 10, 2017
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Kara @ The Foodie Dietitian
YAY! Happy to hear your day is made, Kathryn! Enjoy!
February 10, 2017
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Ian Hamilton
Here’s another one that you might like, haven’t tried it myself but it’s on the list. uses custard powder:
http://revisfoodography.com/2015/02/eggless-french-toast/
Also if you’re looking for eggy taste, get hold of some Kala Namak (sometimes referred to as black salt, even though it is pink). It is sulphuric volcanic salt, sounds obscure but you can get it in any indian store. It is really pungent, so you only need a little, and it tames down quite a bit when cooked too.
December 11, 2016
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Kara @ The Foodie Dietitian
Thanks, Ian!
January 11, 2017
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Julie
Hi, which coconut milk should use? Coconut milk from a can for like Thai recipes or coconut milk for drinks? Thanks! 🙂
December 1, 2016
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Kara @ The Foodie Dietitian
Coconut milk beverage (for drinks) 🙂
January 11, 2017
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Jon
I’m glad I read this comment because I was about to make this recipe with coconut milk from a can. What’s the difference?
November 26, 2017
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Kara @ The Foodie Dietitian
Coconut milk from a can is generally thicker and creamier than coconut milk beverage.
December 1, 2017
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Brigitte Pigram
I would have used the canned. Still might for the creaminess
June 12, 2018
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Kara @ The Foodie Dietitian
Let me know how it turns out with canned!
June 29, 2018
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Sona
I will try this tomorrow. I’m not vegan, but I really hate eggs and I haven’t had french toast since I was little. Can’t wait!
April 22, 2016
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Kara @ The Foodie Dietitian
Awesome! How did it turn out, Sona?!
May 26, 2016
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Gloria
This is going to be our Easter brunch main dish! Looks easy and sounds delicious.
As for BFD well OF COURSE! Doesn’t everyone?! Pancakes and maple tempeh slices and oven roasted diced potatoes ….March 26, 2016
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Kara @ The Foodie Dietitian
Mmmmm. Wish I was at your house for Easter brunch this year. Sounds like a delicious spread! Thanks, Gloria!
May 26, 2016
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keyla
WOW. I just made this for breakfast , and my mom and sister LOVED them. Amazing flavor! I didn’t have any flaxseed, but I had the rest and it turned out great!
thanks for the recipe!
-keyla 🙂March 24, 2016
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Kara @ The Foodie Dietitian
Awesome, Kelya! So glad you enjoyed it!
May 25, 2016
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Kara @ The Foodie Dietitian
Yay! So glad you and the fam enjoyed it, Kelya!! Thanks for sharing 🙂
May 26, 2016
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Kimberly
I wonder if Kala namak (Himalayan black salt) would work for the egg flavor you’re missing? It works great in tofu scrambles to make them seen more eggy.
February 19, 2016
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Kara @ The Foodie Dietitian
That’s a GREAT suggestion, Kimberly! I’ll definitely have to try that!
February 24, 2016
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I’m going to try this in the morning, but I’m mostly commenting because I LOVE that you interact with your readers and respond to comments. ❤️ very nice.
February 19, 2016
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Kara @ The Foodie Dietitian
Awe. Thank you, Rosa. That’s very sweet of you to notice. I love reading comments from readers and connecting with them – makes all the work worth it! xo
February 24, 2016
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I LOVE breakfast for dinner and haven’t done it in SO long. May have to change that soon! Also, I NEVER thought that a vegan french toast would turn out. Sounds super delish!!
February 18, 2016
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Kara @ The Foodie Dietitian
Thanks, Tara! Brinner (breakfast for dinner) is legit. 🙂
February 24, 2016
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Tori
This looks amazing! What kind of bread did you use to make this??
December 31, 2015
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Kara @ The Foodie Dietitian
Thanks, Tori! Any kind of bakery bread will do. The loaf I used was a whole-wheat sourdough.
January 27, 2016
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Holly Larson
Hi Kara! Are you using the canned coconut milk here or boxed? Thanks 🙂
November 11, 2015
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Kara @ The Foodie Dietitian
Hey Holly! I used boxed coconut milk for this recipe but you could use either 🙂
November 19, 2015
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Suzanne
I used canned but it took forever to cook, was still soggy (like raw cake batter soggy), and difficult to flip, even after I thinned the batter with (boxed) vanilla soymilk. Boxed might work better.
April 24, 2016
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Kara @ The Foodie Dietitian
That’s good to know, Suzanne. Thanks for sharing that with everyone!
May 26, 2016
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Carol
Hi Kara:
Assuming I can sub ground chia in place of the flax? My kiddo is horribly allergic to flax, eggs, dairy, gluten, oats and a few nuts, so I am struggling to replace her former favorite breakfast.
Thank you.September 9, 2015
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Kara @ The Foodie Dietitian
Hi Carol, Yes you should be able to substitute chia seeds in place of the flax as an egg replacement.
October 9, 2015
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Sabrina
Hey this recipe is awesome! Thanks! Made 6 slices for me, I used regular sliced bread from frozen..toasted and then dipped and fried in coconut oil. I added nutritional yeast and used vanilla soy milk 🙂 thanks again been craving french toast for a while.
August 23, 2015
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Kara @ The Foodie Dietitian
Thanks, Sabrina! Glad you liked it! I’ll have to try nutritional yeast next time and see how it changes the flavor profile.
September 9, 2015
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Jane
How much nutritional yeast did you use?
September 17, 2015
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Stephanie
I made it for brunch, and I added nutritional yeast and man oh man was it good! I used almond milk because that’s what I had on hand, but I did cook with coconut oil. Super easy and for me, perfectly sweet without syup. I didn’t even add butter. It was just THAT GOOD. Did I mention it’s good? Thanks for the recipe.
July 8, 2015
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Kara @ The Foodie Dietitian
Awesome, Stephanie!! SO glad you enjoyed it!! Good to know the almond milk worked well too.
July 16, 2015
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Paula Romanovsky
Thanks Kara, I LOVE French toast, and yes totally can have it for dinner. I grew up in Europe and I’m used to big lunch and small dinner. But with this not sure if I can keep it small….lol
It looks great, love vegan recipe!!!February 24, 2015
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Kara @ The Foodie Dietitian
Hahaha maybe it’s French toast for lunch then! 🙂
March 2, 2015
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“Stale” bread is key 😉 And yay for keeping it vegan!
February 17, 2015
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Kara @ The Foodie Dietitian
Thanks lady!
February 20, 2015
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I so gotta try coconut milk and flax out the next time I make French toast – thanks so much for this recipe Kara!
February 17, 2015
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Kara @ The Foodie Dietitian
You’re so welcome, Sashi! Enjoy 🙂
February 20, 2015
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This looks delicious Kara. I felt the same skepticism the first time I made vegan French toast, but it turned out great. I didn’t use any egg substitute, just eggnog (it was the Christmas season) and some soy creamer. I thought that the texture was very similar to the conventional, maybe it’s because I haven’t had eggs in over a year?
February 17, 2015
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Kara @ The Foodie Dietitian
Thanks, Linda. Eggnog + soy creamer sounds like a great addition to french toast too.
February 20, 2015
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Kara @ The Foodie Dietitian
Thanks, Gigi! 🙂
February 20, 2015
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