Vegan French toast: a yummy brunch without dairy

This vegan French toast recipe is perfect if you want to experiment with dairy-free cooking without compromising on flavour

Vegan French toast
(Image credit: Merchant Gourmet)

This vegan French toast recipe proves that you don't need milk or butter to make delicious French toast; in fact, we are confident that you'll like this so much that it'll make a regular appearance on your brunch table even if you aren't vegan.

Warm, sweet and filling, this is the perfect brunch recipe for winter. Serve it up on a lazy morning with a great cup of coffee and enjoy hygge vibes all the way.

Find more delicious recipes at our hub page. 

Vegan French toast recipe

Ingredients for the French Toast:

  • 2tbs ground flax seeds
  • 240ml almond milk
  • 2tsp caster sugar
  • 1tsp vanilla extract
  • 1tsp ground cinnamon
  • 1tbs Merchant Gourmet chestnut puree
  • A pinch of salt
  • 6 thick slices of bread, preferably a day old and/or slightly dry

Ingredients for the chestnut syrup:

  • 80ml maple syrup
  • 80ml Merchant Gourmet chestnut puree


  • Warm seasonal fruit
  • Sliced almonds


1. Place all the French Toast ingredients, except the bread and oil, in a bowl and with a handheld blender (or regular blender) mix briefly until fully combined. Place the mixture in the fridge for 10 minutes.

2. Whilst the French toast mixture is in the fridge, make the chestnut syrup by combining the maple syrup and chestnut puree using a handheld or regular blender.

3. Remove the French Toast mixture from the fridge. Place a non-stick frying pan over a medium heat on the stove, oil lightly. Next dip a bread slice in the mixture, ensuring each side is covered equally in the French Toast Mixture and place the bread slice in the heated pan, pan frying until each side is slightly browned. Repeat for all 6 slices, stirring the French Toast mixture before dipping in each slice.

4. Enjoy warm with the maple chestnut syrup, seasonal fruit and nuts. 

A word on almond milk and almonds

Almond milk is tasty, and, as this recipe proves, it works well for cooking. However, not all almonds and almond milk are created equal: almond production, the vast proportion of which is in California, is responsible for mass exploitation of bee colonies, which isn't great news for the world's most important pollinator.

If you want to use almond milk, consider buying organic, as it takes the welfare of pollinating bees seriously. Or try a no-pollinator milk alternative such as oat or hazelnut milk – both delicious.