ounces Nature’s Fynd Original Dairy-Free Cream Cheese
cup confectioner’s sugar plus more for serving
teaspoon vanilla extract
teaspoon kosher salt, divided
1⁄2-inch slices bread (whole wheat or whole grain)
strawberries, sliced (2 per stuffed French toast) + more for topping
cup plant-based liquid eggs
cup dairy-free milk such as almond or oat
tablespoons vegan butter (1⁄2 stick)
maple syrup for serving
In a small bowl, combine Nature’s Fynd Original Dairy-Free Cream Cheese, confectioner’s sugar, vanilla, and 1⁄4 teaspoon salt. Set aside.
In a shallow bowl or pie plate, add plant-based eggs, non-dairy milk, cinnamon, and 1⁄4 teaspoon salt. Whisk to combine.
In a large non-stick skillet over medium heat, add 1 tablespoon vegan butter.
Dip each bread slice in the egg mixture on both sides and place them on the skillet (do 2 at a time). Cook until golden-brown, 2-3 minutes per side. Add 1 tablespoon vegan butter to the skillet in between each batch.
When all of the bread slices have been cooked, divide the cream cheese mixture and spread onto the bread slices.
Top half with strawberries and top with the remaining 4 bread slices. Gently press down on each sandwich.
Dust with confectioner’s sugar or drizzle with maple syrup, cut in half and serve.
Per serving (1 stuffed toast): Calories: 330 kcal, Fat: 14 g, Sat Fat: 11 g, Sodium: 510 mg, Carbohydrates: 48 g, Protein: 8 g
Allergen information: wheat in bread, vegan butter and eggs likely contain soy and/or coconut, potentially almond in milk.