ingredients

qty	ingredient
1/2 cup	Raw cashew pieces
1 cup	fortified soymilk
1/2 tsp	vanilla extract
1 Tbl	pure maple syrup
<2 tsp	high-oleic sunflower or safflower oil
6 slices	whole grain bread

directions

• Grind the cashews in a dry blender until they are powdery.
• Add the soymilk, vanilla, and maple syrup, and blend until smooth.
• Pour into a shallow bowl or casserole dish. Preheat a heavy skillet (prefferably nonstick) over medium heat.
• If using a nonstick skillet, lightly oil or spray the pan first.
• If using a cast-iron or other heavy skillet, generously oil the pan first.
• Dip the bread in the cashew mixture, then place two or three pieces on the skillet (depending on skillet size). Do not overlap the French toast; instead leave a little space between the pieces.
• Cook until nicely browned, then flip and cook on the other side.
• Serve with jiffy fruit sauce (pg 310), maple syrup, or chopped fresh fruit.

From becoming vegetarian 2nd edition.