Sunday Brunch: Cashew French Toast

For our first Christmas together 2 years ago, the Omnivore bought me The Chicago Diner cookbook. Yesterday, I cooked my first recipe from it…it was worth the wait.

Ingredients

1/4 c raw cashews, soaked 15 minutes & drained
1 2/3 c hot water
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract [I doubled this, you can never have too much vanilla]
a pinch of salt
1/4 c organic powder sugar [or sweetener of your choice]
coconut oil for pan
4-8 bread slices [I used Ezekiel brand]

Place cashews, water, cinnamon, nutmeg, vanilla, salt, & sugar in blender.
Process until smooth.
Transfer mixture to a shallow bowl.
Using a fork [or your fingers], dip bread sliced into mixture, coating both sides.
In a large skillet, melt a bit of coconut oil over medium heat.
One slice at a time, cook coated bread until golden on both sides.
Plate several slices & top with optional chocolate chips.
Dust with powdered sugar as desired.

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