- 1 cup plus 1-2 tablespoons plain or vanilla unsweetened nondairy milk
- 1 tablespoon white chia seeds
- 1/3 cup soaked and drained cashews (see note for nut-free option)
- 3/4 teaspoon cinnamon
- 1/4-1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- Sliced bread of choice (see note)
- In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells).
- Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high. Dip a slice of bread into the batter.
- Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet.
- Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used. Serve with fresh fruit and pure maple syrup. Another fun serving idea is to make sandwiches out of the French toast, slathering some nut butter between two slices, then serving with maple syrup.
Nut-Free Option: Replace 1/3 cup of cashews with 3 tablespoons of hemp seeds.
Bread Note: You may use 6–10 slices of bread, depending on the size of the slices
Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon