This vegan French toast has a subtle sweetness from caramelized pears and a hint of brown sugar. Ginger, cinnamon and nutmeg compliment the caramelized pear for a warming breakfast or dessert.


  • 1 medium pear, sliced into 8 segments
  • ¼ cup Forager Project Butter, plus 1 tablespoon for pear
  • 1 tablespoon brown sugar
  • 2 teaspoons pure vanilla extract, divided
  • Pinch of salt
  • 1 cup Forager Project Unsweetened Plain Cashewmilk
  • 6 thickly cut slices of bread
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground flaxseed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ tablespoon ground ginger
  • Toasted almonds, for garnish


Start by caramelizing the pears. In a medium skillet, melt 1 tablespoon Forager Project Butter over medium-low heat. Add 1 tablespoon sugar and swirl until the sugar dissolves. Add pears, cut side down. Reduce heat to low and cook for 3 minutes. Stir in 1 teaspoon vanilla extract and a pinch of salt. Stir again. Flip the pears and cook for 4 minutes. Set aside.

In a large shallow dish, whisk together the ground flaxseed, flour, and Forager Project Cashewmilk. Let sit for 5 minutes so the flaxseed can thicken. Add the ginger, cinnamon, nutmeg, remaining vanilla extract, and salt. Whisk until fully combined.

Over medium-low heat, add butter to a non-stick pan. Dip a slice of bread in the batter so that the bread is lightly covered on each side but not soaked. Quickly flip the bread to the other side, then transfer to a hot non-stick skillet. Do not let the bread sit in the milk mixture, otherwise it will get too soggy. Cook the bread in the skillet for ~4 minutes on each side or until a nice golden brown color. Once done, top with caramelized pears and toasted almonds.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

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Truly exceptional.


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