I think French toast might be one of the best breakfast and brunch recipes! And this Vegan Stacked Blueberry Cheesecake French Toast is a crazy delicious twist on such a classic favourite. Because what’s not to love about French toast?! It’s soft, fluffy, sticky sweet, buttery and just so comforting.
This version has wild blueberry jam (but you can sub any flavour of jam!) paired with a creamy cashew cheesecake sauce. The great part about this stacked French toast is that you can make it any amount of layers you want. This one has 4(!!!) pieces of bread, which makes it an amazing recipe to share with someone you really like. But feel free to make it only 2 layers, or even 3 if you want is a bit smaller.
Jam and cheesecake sauce layered between your favourite bread (a day or two old bread is best!) and then dipped in my easy French toast batter and fried until golden. I like to top it with some extra cheesecake sauce, a bit of vegan butter and maple syrup.
Since vegan French toast batter doesn’t use eggs, you need a substitute. That’s where my vegan French toast batter recipe comes in. This recipe is one of my most popular for a reason! It is easy to make, uses only a couple ingredients, and turns out amazing every time. All you need is tofu, plant based milk, sugar or maple syrup, cinnamon and vanilla which is optional.
Layers of sweet blueberry jam and vegan cheesecake sauce in a giant stack of French toast, made 100% plant-based!
1/3 block firm tofu
1 cup plant-based milk
1 tbsp sugar or maple syrup
1/2 tsp cinnamon
1 tsp vanilla (optional)
Stacked French Toast:
8 pieces of bread
8 tbsp blueberry jam
4 tbsp cashew cheesecake sauce (recipe below)
oil for frying
vegan butter and maple syrup for serving
Cashew Cheesecake Sauce:
1 cup cashews
1/4 cup water
3 tbsp maple syrup
1 tbsp lemon juice
Pinch of salt
1/2 tsp vanilla extract
Make the cheesecake sauce: to a high speed blender like a vitamix or powerful food processor, add cashew cheesecake sauce ingredients and blend until smooth. See note for blending smooth.
Make the batter: add the tofu, plant-based milk, sugar, vanilla and cinnamon to a blender and blend until smooth. Pour batter into a shallow bowl.
Make the French Toast: On one slice of bread, spread 2 tbsp blueberry jam. Add another piece on top. Add 2 tbsp cashew cheesecake sauce. Add another piece on top and spread 2 tbsp of blueberry jam. Add the last piece of bread and press down slightly. Cut the crusts off to make a perfect square if you like. Repeat with other stack.
Heat a frying pan to medium heat and add some oil. Carefully dip the stack of bread into the batter, then quickly dip all other sides. Allow any excess to drip off, then place in the pan. Cook a few minutes per side until golden brown. Repeat with other stack. Sometimes it can be a bit slippery due to all the layers so when standing it up on its side to brown the sides, I use two spatulas to hold it in place!
Slice stacks in half to make 2 triangles. Serve with extra cheesecake sauce, butter and maple syrup. Enjoy!
For the smoothest cashew cheesecake sauce, follow these tips:
Use a high speed blender like a vitamix.
Soak the cashews for 4 hours up to overnight OR boil for 10 minutes.
If your blender jug or food processor is very large you might need to double the sauce recipe so there is enough volume to blend, otherwise it can just stick to the sides and not actually blend. One of my vitamix jugs has this problem because it is so wide and large at the base!
Leftover batter: store in the fridge in an airtight container up to 4 days to have quick and easy French toast all week!
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.