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My guess is that it wouldn't turn crisp, since regular mayonnaise only contains yolk, i.e. the part of the egg that has the bulk of the fat, as opposed to egg white which is used for its binding properties. Maybe tofu would work?

Someone mentioned they had a recipe for french toast in the chickpea flour thread.
 

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I think silken tofu would be your best bet. It's worked the best for me in recipes anyway. Actually, in my October issue of Martha Stewart Living, there's a French Toast recipe that uses silken tofu instead of eggs.
 

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Bryanna Clark Grogan has a recipe for Cinnamon-Oat French toast that uses non-dairy milk, flaxseeds and vanilla as soaking mixture and then rolled oats, vegan sugar and cinnamon as the coating. She suggests topping it with appples and maple syrup. Mmmmm! (Ahhh when I can eat wheat again... cuz GF bread has thus far been far too dense and uninspiring... maybe i need to make it myself - like everything else I do - *sigh*.)

Anyway, her picture in the newsletter I received looks delish.
 

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The mayo would be gross, imo. If you have some fat and some sweetener that you could add to the milk, you'd be off and running.
 

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Soymilk + vanilla + a bit of flour and nutritional yeast.

ORRR...

Banana + soymilk + cinnamon/other spices and YUM.

Add maple syrup, enjoy.
Experience has led me to believe that tofu-based Fronch toast is ick, it tends to stick to the pan and get nasty.

Go for the banana.

EDIT! I bet applesauce would work well, too!
 

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I use blended silken tofu and a little soymilk - turns out AWESOME and if I use some Earth Balance in a non-stick pan it doesn't sdtick either.

I have another more complicated recipe that used blended raw cashews, chick-pea flour and rice milk. It's really creamy and good too, just more work.

I'd say try Kreeli's recipe.
 
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