This meal from the Thrive Energy Cookbook by champion ultrarunner Brendan Brazier is a perfect transition to the world of animal-free eating.
Cashew Berry French Toast
Don’t be scared off by the long list of ingredients. The flavor makes it all worthwhile.
½ cup raw cashews
1 cup water
1 cup unsweetened almond milk (or homemade)
1 tsp. pure vanilla extract
⅛ tsp. cinnamon
⅛ tsp. nutmeg
Pinch of sea salt
2 Tbsp. virgin coconut oil
4 slices sprouted bread (my favorite is Silver Hills)
2 heaping Tbsp. coconut cream (whipped full-fat coconut milk)
¼ cup fresh raspberries
¼ cup fresh blueberries
3 or 4 fresh strawberries, cut in half
2 Tbsp. maple syrup
In a blender, combine cashews, water, almond milk, vanilla, cinnamon, nutmeg and salt. Blend until smooth. Transfer to a bowl. Heat griddle to medium. Brush with coconut oil. Dip both sides of the bread into the cashew mixture. Cook on each side until golden brown. Top with coconut cream, fresh berries and a drizzle of maple syrup.
Related: 4 Vegan Desserts