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French Toast with Nutella and Tiramisu Cashew Cream

Author Ashley Diana


French Toast Ingredients

  • 1 Loaf French Bread
  • 2 Cups Non-Dairy Milk (Soy Almond, Hemp, etc)
  • 1/2 Cup Oat Flour or your favorite flour
  • 1/4 Cup Pure Maple Syrup
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Cinnamon

Tiramisu Cashew Cream Ingredients

  • 1/2 Cup Soaked Cashews
  • 1 Cup Non-Dairy Milk (Soy Almond, Hemp, etc)
  • 1/2 Teaspoon Expresso Powder
  • 10 Medjool Dates pitted

Homemade Nutella Ingredients

  • 1 Cup Hazelnuts unsalted, roasted
  • 1 Cup Cashews unsalted, soaked for 2-4 hours
  • 1 Cup Non-Dairy Milk (Soy Almond, Hemp, etc)
  • 12-15 Large Medjool Dates pitted
  • 1/4 Cup Cocoa Powder I use Wonderslim
  • 1 Teaspoon Vanilla


Instructions for French Toast

  1. Slice Bread 1 inch thick.
  2. Combine all ingredients together in a mixing bowl.
  3. Coat each side of bread slice with mixture.
  4. Heat a griddle pan to medium heat. Lightly spray with oil. (You may not need to do this if using a new, nonstick pan)
  5. Sear each side of bread for about 1 minute on each side.
  6. Serve with maple syrup and/or top with nutella & cashew cream.

Instructions for Cashew Cream

  1. Soak cashews in water for at least 4 hours.
  2. Drain cashews and combine with all other ingredients in a high powered blender.
  3. Blend on high until smooth.

Instructions for Nutella

  1. Preheat oven to 350 degrees. Place hazelnuts on baking sheet and bake 12-15 minutes. Not any longer or they will burn.
  2. To remove the skins, after they cool put 2 pieces of paper towel in a gallon ziploc bag and pour the nuts in between the two towels. Seal the bag and rub away! The dark skins will rub off. It works great and no towel to wash!
  3. Blend all ingredients together in a high powered blender until smooth!