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.