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 vegan 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 vegan 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.


Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


Find Forager Project near