Vegan Pumpkin Cheesecake Stuffed French Toast
Vegan french toast stuffed with pumpkin cheesecake!
Ingredients
Pumpkin Cheesecake Filling
- 8 oz. pkg Vegan cream cheese, I used Trader Joe's
- 1/3 C. Pumpkin, canned
- 2 Tbsp. Maple syrup
- 1/2 tsp. Vanilla
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- a pinch of salt
For the French Toast
- 1 C. Almond milk
- 1/2 C. Pumpkin, canned
- 2 Tbsp. Maple syrup
- 1 tsp. Vanilla
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- a pinch of salt
- 1 Loaf French bread, vegan or bread of choice
- Maple syrup for topping
- Coconut whipped cream for topping
Instructions
- First, make the cheesecake filling, by whipping together the vegan cream cheese, pumpkin, maple syrup, vanilla and spices. Whip together either with a whisk or hand mixer until fully combined. Place in the fridge while you make the rest.
- In a medium sized mixing bowl, whisk together the almond milk and pumpkin. Until fully combined. then add the maple syrup and spices. Whisk to combine.
- When ready, heat a griddle or pan on medium high, and spray with non stick spray.
- Now, spread one piece of bread with the pumpkin cheesecake mixture and top with another piece of bread.
- Dip into the almond milk and pumpkin mixture. Dip for a few seconds on one side, then flip over and dip the other side so both pieces of bread are soaked.
- Now place in the pan and cook until brown on one side 1-2 minutes, then flip and cook the other side. Repeat until you have made as many pieces as you like.
- Serve immediately with maple syrup and coconut whipped cream if you fancy that!