Good Food From The Heart

Best Dairy Free Parmesan Cheese Substitute

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“So Good It’s Nuts” (With Nut Free Option)

By Jennifer Provenza at Good Food From The Heart (Updated 2/13/2022)

Tangy and flavorful, this dairy free parmesan cheese substitute topping will add more flavor (and more nutritional value) to your pasta than traditional Parmesan cheese. Made with cashews, simply substitute pumpkin seeds for a nut free option.

Whole foods plant based, oil free, sugar free, gluten free, soy free, nut free option

Perfect Pasta Topping

One thing I’m very much looking forward to over the holidays is getting to have my Vegan Italian Pesto Pasta for dinner. (Italians generally have Italian food on Christmas day). And, of course, I’ll be topping it with this dairy free “Parmesan” cheese topping. Now, of course, traditionally parmigiano reggiano is made of cow’s milk. However, if you don’t eat dairy, you may have been searching for a healthy and delicious substitute. You may have been asking, “Is there really a dairy free alternative to parmesan cheese that tastes good?” ” Does vegan parmesan taste good?” or “What’s a decent substitute for parmesan cheese?” Your search has come to an end here. Not only is this recipe delicious, but this alternative quick homemade vegan parmesan is whole food plant based and free of oil. What could be better than that?

This Recipe

Let me tell you, it took me a long time to find an acceptable alternative to Parmesan cheese for topping my pasta. I had always topped my pasta, lasagna, risotto, and soup with a generous serving of Parmesan or Romano cheese. Giving it up really affected the taste of the final dish, in my opinion. I tried adding extra salt, which helped a little, but salt was not the only missing flavor. I tried topping with nutritional yeast, but again, it just wasn’t the same. Ground nuts and salt were okay, but I still felt there was a lack of flavor. Finally, I hit on replacing some of that missing fat with a healthy fat (avocado), adding a cheesy component (nutritional yeast), and then adding some extra delicious flavor. That flavor comes in the form of lemon zest and rosemary. I love Bob’s Red Mill Nutritional yeast for this recipe.

Ingredients

Cashews or pumpkin seeds: These offer a healthy fat and are the building block of the recipe. Use pumpkin seeds if you cannot consume nuts.

Nutritional Yeast: This adds a great “cheesy” flavor.

Rosemary: Adds a fresh, delicious twist.

Lemon Zest: Adds a fresh, zippy flavor.

Avocado: Helps hold it all together and adds healthy fat and creamy mouthfeel.

Garlic: Adds a ton of flavor and depth.

Substitutions

For the nuts: Use pumpkin or sunflower seeds if you cannot consume nuts. You can also substitute a different nut, such as almonds, if you prefer or only have those on hand.

For the Nutritional Yeast: If you aren’t a fan, simply leave it out and the recipe will still work.

For the rosemary: Basil makes another great option. Increase the amount to 2 tablespoons.

For the avocado: You can leave it out, but it will be more powdery and less creamy.

For the garlic: You can leave it out or replace with garlic powder if preferred.

For the lemon zest: I recommend leaving it off if you plan to serve with a red sauce dish.

FAQ

What is vegan parmesan made of?

There are many versions out there, but I promise you that mine is the most delicious and flavorful one you will try. This recipe includes lemon zest, rosemary, nutritional yeast (or nooch), cashews, garlic, and avocado.

Can I make this a nut free and dairy free version of parmesan cheese? What is a good substitute for cashews?

Yes! Simply substitute pumpkin seeds for the cashews and this recipe will be nut free.

Is this vegan parmesan gluten free as well?

Yes! It is totally gluten free.

Does vegan parmesan melt?

No, this won’t melt. It’s more similar to a powdered parmesan consistency. You will want to try my vegan mozzarella for a melty vegan cheese.

Is this vegan parmesan healthy?

It really is! It’s full of nutrients and healthy fats. (Feel free to lower the salt if you have high blood pressure.)

How can I store this?

You can store this in the fridge for a couple of days and can freeze it for up to several months.

Can I use this to substitute for any other types of cheese?

Yes. This can be an asiago substitute or romano substitute as well.

How To Make Dairy Free Parmesan Cheese

This vegan parmesan cheese recipe is super easy and comes together in just a couple of minutes. Simply process all the ingredients together in the food processor until it has the texture of course breadcrumbs. This goes great on any of my pasta recipes, including my Pesto Pasta.

So Good It's Nuts vegan Parmesan Topping

Best Dairy Free Parmesan Cheese Substitute

Jennifer Provenza
"So good it's nuts." Tangy and flavorful, this topping will add more flavor (and more nutritional value) to your pasta than traditional Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine Italian
Servings 8
Calories 59 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1/2 cup raw cashews (or pumpkin seeds)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon avocado
  • 1 clove garlic
  • 1 teaspoon lemon zest grated (optional)
  • 1 teaspoon fresh rosemary chopped (optional)
  • 1/2 teaspoon salt (or to taste)

Instructions
 

  • Put cashews or pumpkin seeds, nutritional yeast, avocado flesh, lemon zest, rosemary, garlic, and sea salt in the food processor. Process until it has the consistency of course breadcrumbs. Serve over pasta, rice, soup, etc…

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Decadent Raspberry Chocolate Nice Cream

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By Jennifer Provenza at Good Food From The Heart Updated 2/13/22

This creamy, fudgy, soft serve style chocolate raspberry nice cream is a decadent tasting, but actually completely healthy, after dinner treat.

What Is Nice Cream?

Nice cream! What is it you ask? In case you are a bit late to the party, nice cream tastes similar to soft serve ice cream, but is actually just made of frozen bananas with additional add ins (or not, as you prefer).  This totally healthy raspberry chocolate nice cream will satisfy all your cravings. The great thing about it, though, is that it’s not only a vegan version of ice cream, it’s also totally whole food plant based ice cream. It’s as healthy as eating a banana and some raspberries.

About This Recipe

This chocolate raspberry nice cream was a big hit with my family. My girls are not big fans of plain nice cream, but add some cocoa and raspberry and they are all about it! Keep an eye out for other nice cream varieties later, as I have other variations I’ve been itching to try. 

The chocolate and raspberry version was super easy and tastes so rich, it really is hard to remember that this is healthy too!

Ingredients

Banana: The banana adds natural sugar and gives you that perfect soft serve texture.

Raspberries: The raspberries add a delicious, fresh flavor and lots of antioxidants.

Plant Milk: The plant milk helps to make the mixture easier to blend. Some recipes leave it out and I find it’s just too hard to blend without it.

Cocoa or Cacao: For cocoa options, I am a huge fan of Guittard Cocoa Rouge. Cacao is another option, which is less processed.

Substitutions

For the Cocoa: You can use cacao or cocoa interchangeably or leave it out altogether if you prefer plain raspberry nice cream.

For the raspberries: Feel free to use a different fruit, such as strawberries or cherries.

For the banana: Sorry, this recipe won’t work without the banana.

FAQ

Is nice cream healthy?

Oh, yes! This is a recipe you can feel good about serving your family.

How can I make nice cream with frozen bananas? What’s the best way to freeze them?

Make sure to use really really ripe bananas for this recipe. It will not taste good at all unless the bananas are quite ripe. I like to slice the bananas into small pieces before freezing, as they blend up easier that way. Whatever you do, don’t leave the peel on when you freeze them! I made that mistake once and it was nearly impossible to peel them frozen. 

Is nice cream vegan?

It sure is!

Should I add sweetener?

As long as you use ripe fruit, you shouldn’t need to. But if it doesn’t taste sweet enough for you, you could always add a bit of maple syrup or stevia.

What kind of cocoa should I use?

Feel free to use regular unsweetened cocoa or cacao, which is a less processed alternative.

Can I make variations of this recipe?

You definitely can! Feel free to experiment with different fruits or other add ins. You could easily make peanut butter chocolate nice cream or even crush up some Oreos for Cookies and Cream Nice Cream.

What kind of plant milk should I use?

I like to use unsweetened vanilla almond milk, but full fat coconut milk would give a richer version with some coconut flavor. Feel free to use your favorite type of plant milk, just make sure it’s unsweetened if you don’t want to consume added sugar.

How To Make It

This recipe couldn’t be any easier. Just throw all the ingredients together into the food processor and blend until it has the consistency of soft serve ice cream. If you have a small food processor, you may have to blend it in two batches. You could also use a kitchenaid or other high speed blender. If you are having trouble blending the nice cream, you can add a splash of plant milk to make it easier to blend, but don’t add too much.

Once you have that perfect soft serve consistency, you can either eat it immediately, or put in small container and put it in the freezer. This will allow it to freeze a little harder and you can later scoop it out with an ice cream scoop. (Don’t worry, it still gets nice and melty very quickly since there are no preservatives).

Have fun making this! It’s a great one to involve kids in the process too. This would go great after a cold pasta salad dinner on a hot day. (Try serving my Fresh and Festive Pesto Pasta cold as a salad.) If you like chocolate desserts, you might also try my Peanut Butter Chocolate Swirl Mug Cake.

Chocolate Raspberry Nice Cream.

Decadent Raspberry Chocolate Nice Cream

Jennifer Provenza
This creamy, fudgy, soft serve style nice cream is a decadent tasting, but actually completely healthy, after dinner treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 4
Calories 228 kcal

Equipment

  • Food Processor

Ingredients
  

  • 4 cups sliced bananas frozen
  • 1 cup fresh raspberries
  • 3 tablespoons cacao or cocoa
  • 1/4 cup plant milk

Instructions
 

  • Put bananas, raspberries, cacao, and plant milk into a food processor or high speed blender. Blend until it has the consistency of soft serve ice cream or frozen yogurt. For a firmer texture, place nice cream in the freezer for at least one hour and scoop with an ice cream scoop. Top with more fresh berries and serve.
Keyword Nice Cream

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Homemade Vanilla Rose Water Lemonade (With Sugar Free Option)

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By Jennifer Provenza at Good Food From The Heart updated 2/13/2022

This is a tangy, aromatic, sweet, delicious, cooling lemonade. Homemade vanilla rosewater lemonade is perfect for a backyard barbeque, a picnic, a camping trip. You get the picture.

Vanilla bean rose lemonade in a pitchure with roses and lemons

Whole foods plant based, sugar free or no refined sugar, gluten free, nut free, soy free

Refreshing, Sweet Lemonade

Isn’t lemonade just the best treat for a hot summer day? When the weather gets warm, I have visions of lemonade stands and picnics and pretty soon you will find me juicing a whole bag of lemons. And, if you are anything like me, the lemonade will be gone practically the second you make it! Now, this particular recipe calls for vanilla bean (or extract) and rose water, but you can absolutely leave it out if you just want regular lemonade. Personally, though, ever since I ordered vanilla lemonade from a local restaurant, I have enjoyed adding other flavors to my lemonade.

Ingredients

Lemons: Be sure to start with fresh lemons. While you can certainly use bottled lemon juice, it just won’t taste the same. Luckily, if you get a bunch of lemons you can always juice them and then freeze the lemon juice in an ice cube tray for later use. That way you can have fresh lemonade any time!

Rose Water: For this recipe, I use rose water to add that delicious, delicate rose flavor. Feel free to leave it out, but do give it a try at least once! It gives the lemonade a beautiful scent and flavor. If your local grocery store doesn’t sell rose water, it’s easy to find online or at health food stores. Also, if you need something else to use the rose water in, it tastes great in cookies, pancakes, and quick breads. Oh, and in lattes. Mmmm….lattes.

Vanilla Bean: I use a real vanilla bean for that really intense vanilla flavor, but you can certainly replace it with extract or leave it out entirely.

Maple Syrup or Stevia: For a refined sugar free version, use maple syrup. If you need to keep it calorie free and totally free of sugar, you can use stevia. I like liquid stevia, like Sweetleaf. I’m so glad I discovered that the sugar free version tastes just as good. My kids don’t notice the difference at all and they are tough customers!

Substitutions

For the sweetener: You can make a simple syrup using regular sugar and use that instead if you prefer. A simple syrup would be a cup of sugar and a cup of water, heated until the sugar is melted. You could use coconut sugar for a refined sugar free option.

For the lemon juice: You can substitute bottled lemon juice, but it will not taste as good.

For the vanilla bean: You can replace with vanilla extract. Use clear extract if you don’t want it to discolor the lemonade.

FAQ

Can I leave out all the flavorings?

Yes, they are optional.

Is this sugar free lemonade keto/calorie free?

Yes, if you use the stevia option.

Does lemonade hydrate you as well as water?

Yes! It’s a great alternative to water on a hot day, especially if it encourages you to drink more and stay hydrated.

Does this lemonade contain caffeine?

No, but I mean, if you wanted to mix it with some tea and make an Arnold Palmer it could.

Can I make this lemonade carbonated?

Yes! It actually tastes great mixed with sparkling water.

Can I adjust the amount of sugar?

Yes. Feel free to adjust the sweetener to taste.

How To Make It

This homemade vanilla bean and rose lemonade comes together in no time! You don’t even have to make a simple syrup, so there is no cook time. Simply mix all the ingredients together in a pretty container and serve over ice. It goes great with my Vegetable Stir Fry With Peanut Sauce, Brown Rice Noodles, and Crispy Tofu (and really with any main course).

vanilla bean and rose lemonade in a pitchure with roses and lemons
Vanilla bean and rose lemonade in a pitchure with roses and lemons

Homemade Vanilla Rose Water Lemonade (With Sugar Free Option)

Jennifer Provenza
This is a tangy, aromatic, sweet, delicious, cooling lemonade
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 4
Calories 17 kcal

Ingredients
  

  • 4 lemons juiced
  • 4 cups water
  • 1 teaspoon pure liquid stevia (or 1/2 cup maple syrup)
  • 1 teaspoon rose water
  • seeds from 1 vanilla bean

Instructions
 

  • Squeeze four lemons, getting as much juice out as you can. Add the water, stevia (or maple syrup), rose water, and vanilla bean seeds. Stir. Serve over ice.
Keyword lemonade

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Oil Free Vegan Basil Avocado Pesto Pasta

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By Jennifer Provenza at Good Food From The Heart

This oil free vegan basil avocado pesto pasta recipe has creamy avocado, umami sundried tomato, salty olives, and tangy lemon juice which combine to create a medley of flavors you will want to experience again and again!

Updated 2/12/22

Whole foods plant based, oil free, sugar free, soy free, gluten free option, (for nut free omit pine nuts)

Healthy Pesto Pasta

I am going to be honest with you. I am never not in the mood for pasta. If you are like me, read on! Now, in Italy they start most meals with a serving of pasta. I could get on board with that. On the other hand, sometimes I like the pasta to be the starring dish. In this recipe, it will be. Pesto pasta goes by a few different names. You may hear it referred to as pesto alla genovese or even just “pasta with green sauce.” But, traditionally, pesto contains a combination of basil, Parmesan cheese, pine nuts, and lots and lots of olive oil. As delicious as that combination may be, it is also not the most healthy. Don’t worry, though, I’ve got you. For those of you (like me) who are avoiding added oil and following a vegan diet, I have created a recipe that is just as delicious (if not more so) than the original. This version though: it’s healthy enough to eat any time you crave it!

This Recipe

For this recipe, I had the idea to simply substitute a whole avocado for the oil. Talk about a whole food! Avocado is full of healthy fats and is not refined like oil. It also contains nutritional yeast for that delicious cheesy flavor. Lemon zest and garlic pack a punch and, finally, I add traditional pine nuts. Making this pesto even more delicious, I add vegetables cooked with fresh lemon juice. This pesto pasta recipe is significantly less caloric than the original, especially when you consider that the vegetables would normally be sauteed in a bunch more oil.

Ingredients and Tips

Avocado: Be sure to choose a nice ripe (but not overripe) avocado. That’s always a bit difficult, but I usually buy a few avocados in case one is not great. A tip is that the avocado should be somewhat soft when you squeeze it, but when you remove the stem piece, it should be green in the space where the stem was (rather than brown).

Pine Nuts: Also called pignoli, pine nuts add a great traditional flavor to the pesto.

Ratio of Sauce to Pasta: 8 ounces of pasta will allow for lots of sauce on the pasta. If you make 12 ounces of pasta, the sauce will be a bit more sparse. You can definitely double the sauce recipe if desired.

Basil: Be sure to use fresh green basil that has not discolored. Use the leaves only, not the stems.

Garlic: Adds tons of flavor and zip.

Lemon Zest: This adds an incredible fresh flavor. If you’ve never had pesto with lemon you are in for a treat!

Nutritional Yeast: The nutritional yeast (sometimes called nootch) adds a great “cheesy” taste and lots of vitamin B12.

Sundried Tomatoes: I recommend sundried tomatoes that are not packed in oil to keep this recipe oil free.

The Pasta: Use any variety of pasta you love, but for health reasons I am obsessed with chickpea pasta! I usually use Banza.

Substitutions

For the basil: This also tastes great made with cilantro, but it is a very different flavor profile. Replacing the basil with spinach or another green, such as kale, is possible, but will give a blander flavor. If you do that, I would add another herb, such as rosemary.

For the pine nuts: You can substitute any nut you prefer or use pumpkin seeds for a nut free option.

For the lemon zest: This can be left out if necessary, but it tastes much better with it.

For the sundried tomatoes: Cherry tomatoes also taste great in this recipe.

For the avocado: The recipe won’t work without avocado.

For the nutritional yeast: This can be left out if you dislike it.

FAQ

How can you make delicious pesto that is vegan?

Just follow the recipe! But if you want to know why: the nutritional yeast and salt makes up for the lack of parmesan cheese and the avocado gives you a healthy fat in place of the oil. This makes it vegan and also healthy.

Can you freeze this oil free vegan pesto?

Yes! You can absolutely freeze the sauce alone or even the sauce mixed with the pasta.

Can I use another kind of nut? Can I leave the nuts out?

You absolutely can! If you don’t like pine nuts (pignolie) or are allergic, feel free to make a vegan cashew pesto, even an almond pesto or a vegan pistachio pesto! If you are allergic to nuts altogether, you can also substitute pumpkin seeds (pepitas) or sunflower seeds.

How long will this pesto last?

The pesto will last for three or four days in the refrigerator and for several months in the freezer.

What kind of pasta should I use?

I generally use chickpea or whole wheat pasta. Chickpea pasta is also gluten free and very healthy. Feel free to use regular pasta, gluten free pasta, or whole grain or bean pasta as you prefer.

Will this recipe work as a cold pasta salad?

Yes! This is actually one of my favorite recipes to serve cold for bbq’s and picnics.

Directions

This is a seriously simple vegan pesto pasta recipe to make. Simply saute garlic in water or broth and add the vegetables and lemon juice. Fresh lemon juice is a must for this recipe.

Meanwhile, put all the pesto ingredients into a food processor and process until it makes a lovely green paste. Pro tip: you can also use this pesto on sandwiches, toast, potatoes, soup. Really anywhere you want a beautiful pop of fresh basil flavor.

After cooking the pasta to al dente, simply add the pesto and the sauteed veggies, top with So Good It’s Nuts Parmesan (and/or additional basil) and eat.

This is a regular in my repertoire and for good reason. When I eat it, I’m reminded of being back in Italy. It is also absolutely delicious served cold as a pasta salad. If you like pasta, be sure to also try my Mac and Cheese , Vegan Vegetable Noodle Soup, Vegan Stir Fry With Creamy Peanut Sauce, or my Best Ever Vegan Lasagna.

Fresh and Festive Italian Pesto pasta

Oil Free Vegan Basil Avocado Pesto

Jennifer Provenza
The creamy avocado, umami sundried tomato, salty olives, and tangy lemon juice combine to create a medley of flavors you will want to experience again and again! This is a regular in my repertoire and for good reason.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 380 kcal

Equipment

  • Non Stick Pan
  • Food Processor

Ingredients
  

  • 8-12 ounces whole grain or chickpea pasta

For the Pesto

  • 2 cups fresh basil leaves
  • 1 ripe avocado sliced
  • 1/4 cup pine nuts toasted
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt (or to taste)
  • 1 clove garlic crushed
  • 1/2 teaspoon lemon zest grated

For Vegetable Topping

  • 2-4 cloves garlic crushed
  • 1/4 cup vegetable broth or water
  • 1 can artichoke hearts diced
  • 1/2 cup black olives diced
  • 1/2 cup sundried tomatoes diced
  • juice of one lemon

For Serving

  • So Good It's Nuts "Parmesan" Topping
  • additional basil sliced
  • toasted and salted whole grain breadcrumbs

Instructions
 

  • If you bought roasted pine nuts, skip this step. Otherwise, toast the pine nuts in a non stick pan over medium heat until they turn a golden brown, about five minutes.
  • To make the pesto, add the basil, avocado, pine nuts, nutritional yeast, salt and lemon zest to a food processor and process until smooth. Set aside.
  • Fill a large pot ⅔ of the way with water and bring to a boil over high heat. Add the pasta. Cook according to package directions.
  • While the pasta is cooking, cook the garlic over medium heat in a non stick pan. Use about ¼ cup of water or vegetable broth to keep the garlic from sticking. Add more as needed. When garlic is translucent, add the artichoke hearts, black olives, sundried tomatoes, and lemon juice. Cook until warmed through. Set aside.
  • When the pasta is al dente, drain it and add the pesto sauce. Stir to make sure all the pasta is covered in sauce. Add the vegetables and serve.
  • Great toppings for this pasta are toasted and salted whole grain breadcrumbs, more sliced basil, or my So Good It’s Nuts "Parmesan" topping.
Keyword pesto

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Vegan Caramelized Banana French Toast (Non dairy, Eggless, Anabolic)

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By Jennifer Provenza at Good Food From The Heart 12/01/2020

This vegan caramelized banana French toast has a sweet, caramelized, pan crisp exterior, and a soft, melty, vanilla and cinnamon center. With no dairy or eggs, this anabolic French toast is reminiscent of eggnog and will keep you going all morning long.

Caramelized banana anabolic dairy free eggless french toast on a plate with bananas.
Edited February 12 2022

Whole Foods Plant Based, Oil free, nut free, soy free, gluten free (if you use gluten free bread), refined sugar free

Bring on the French Toast!

We are starting to get in the holiday mood over here, which is definitely making me crave yummy comfort foods like French toast. At the same time, I’m really focused on trying to eat healthy amidst all the holiday cookies and things that I’m planning on baking with my girls. If you feel the same way, this French toast is going to rock your world! French toast is (honestly) one of the more difficult recipes to veganize. People often have a lot of questions about it. Questions like, “Can you even make vegan French toast?” “Can French toast be healthy?” And even “Who even invented French toast and do they call it that in France?” Well, no worries, I’ve got you. Apparently, the earliest French toast recipe can be found in a book of Latin recipes from the 1st Century CE. (Sorry, I’m a teacher. I have to educate). And, apparently, in France they call it Pain Perdu (meaning “forgotten or lost bread”). Anyway, don’t worry, it is indeed possible to make a healthy, vegan French toast. And, guess what? This version is even better than what Mom used to make.

About the Recipe

I am in LOVE with this Caramelized Banana French Toast. When I originally started eating a whole foods plant based diet, I found lots of good recipes for waffles and pancakes, but French toast…not so much. Some recipes used chia seeds, which made a great pudding, but seemed to turn out gloppy and gelatinous on French toast. Ground flax seeds are something I use all the time in baking in place of eggs, but again, for French toast, I ended up with a lot of visible, gooey flax seeds on the outside. Bottled egg substitute was passable, but took a long time to cook and isn’t carried in most stores around me, so I often don’t have it in the house. And…let’s face it, I need to be able to make French toast at a moment’s notice. 

Bananas, though, what a revelation! I’ve used them as an egg substitute in baking, but somehow, I never before thought to use them for French toast. It seemed like they would be very…banana-y. It turns out, though, that very thing I thought would make them not work, is exactly what makes them work so well! I found that, when I cooked this banana-dipped French toast, the bananas on the outside of the bread caramelized in the pan and the result was absolutely out of this world. One bite of this French toast and I knew that I would be making a double recipe next time. The sweet, caramelized, pan crisp exterior, the soft, melty, vanilla and cinnamon center….mmm. I think I may just have to go make some more right now!

Ingredients

Bread: You can use any variety of bread, but be sure to choose a healthy, whole grain bread or a gluten free bread if necessary to keep this whole food plant based.

Plant Milk: This recipe calls for canned coconut milk, giving it a delicious, rich flavor. I use light coconut milk to reduce the amount of fat in the recipe, but full fat coconut milk works too.

Bananas: In this recipe, the bananas stand in for eggs. Even better, when they caramelize, they add a phenomenal flavor.

Rum Extract and Nutmeg: These ingredients give the french toast an incredible eggnog flavor.

Substitutions

For the bread: Use gluten free if you need to. You can also substitute sourdough bread.

For the bananas: Sorry, this recipe will not work without the bananas.

For the coconut milk: Use any other plant based milk you prefer, just be sure it’s unsweetened.

For the rum extract and nutmeg: You can substitute vanilla and cinnamon, which still taste great, but you will lose the eggnog flavor.

FAQ

What kind of bread should I use to make this French toast?

You can use any kind of bread you like. Whole wheat French toast would be healthy and delicious, but you can also use gluten free bread if necessary or even sourdough bread. Sandwich bread works great, particularly if you like your French toast on the crispier side. Whole grain French bread would made for a softer, but also delicious, treat.

Can I really make French toast without dairy? What dairy free milk should I use?

This recipe works best using canned coconut milk. I use lite coconut milk, but full fat will work as well. For a less rich version, you can substitute any non dairy milk. For a really special treat, you could even use dairy free eggnog!  Any kind of non dairy milk will work.

Can I really make eggless French toast? What’s the secret?

The secret is the bananas! This recipe will not work without them.

Why does this recipe taste like eggnog? What kind of sorcery is this?

I discovered, by accident, that a combination of rum extract and nutmeg gives a delicious eggnog flavor. Try it mixed into sweetened coconut milk or vegan ice cream or whipped cream as well!

Why should I make French toast instead of waffles or pancakes?

I mean, obviously, it’s up to you, but French toast is faster and less fuss in general, which makes it perfect when you want something special tasting, but still pretty easy and quick.

Can I freeze this? Will it keep overnight?

You can freeze it after cooking it if you want to. Reheat in the oven to retain the correct texture or heat in the microwave for a softer result. You can definitely soak the bread in the mixture overnight and cook it in the morning.

Can I make a baked casserole version of this recipe?

Yes, you could soak the bread in the mixture overnight (or for a few hours) and then bake at 350 degrees until warmed through.

What makes this recipe anabolic?

If you use a good protein filled whole grain bread (like Ezekial brand) and make the no sugar option of this recipe, this is a great treat for those following an anobolic diet.

Is this French toast recipe good for people with diabetes?

Yes, this can be consumed by diabetics. Just be sure to use a whole grain bread and the no sugar options.

caramelized banana anabolic dairy free eggless french toast on a plate with bananas.

How To Make Caramelized Banana French Toast

Start by putting the bananas and other ingredients in the blender. Then, dip your bread until it soaks up the mixture, pan fry on a low/medium setting until the bananas caramelize on each side, and serve. You can keep the slices warm in the oven on the lowest setting until you are done making all of them.

For a traditional French toast experience, top with a drizzle of warm maple syrup. And, while many people like powdered sugar or other very sweet options, you may choose to keep it even more nourishing and healthy with my Warm and Cozy Raspbery Syrup. Add some fresh fruit and a steaming cup of coffee (or two) on the side and you have a perfect breakfast.

French toast with bananas

Vegan Caramelized Banana French Toast

Jennifer Provenza
Sweet, caramelized, pan crisp exterior, with soft, melty, vanilla and cinnamon center. Plant Based, no oil, no refined sugar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine French
Servings 4 people
Calories 118 kcal

Equipment

  • non stick frying pan
  • blender
  • shallow bowl

Ingredients
  

  • 1/2 of a ripe banana
  • 1/2 cup unsweetened light coconut milk or other non dairy milk
  • 1 tablespoon maple syrup or a half vial of liquid stevia
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon rum extract
  • 4-6 slices whole grain or gluten free bread crusts removed

Instructions
 

  • Preheat oven to 150 degrees. In a blender, mix the banana, non dairy milk, maple syrup, cinnamon, nutmeg, and rum extract. Pour into a shallow bowl.
  • One at a time, dip each slice of bread into the mixture, being sure to evenly coat both sides of the bread.
  • If necessary, you can add a spray of non stick spray to your pan before starting to cook the French toast.  Then, place the slices (1-4)  at a time, depending on the size of your pan) on a nonstick pan over medium heat. After three minutes or so, check the underside of the bread. It should be brown in color, with the banana beginning to caramelize. It should take 3-5 minutes per side. Be careful not to let it get too dark or to burn. If it is beginning to darken too quickly, you may need to lower the heat slightly. Once the color is nicely brown, flip the slices of bread and cook the other sides.
  • When the second side is done, remove to a plate and place in an oven heated to 150 degrees to keep warm until all the French Toast is ready to serve. This recipe can easily be doubled or halved. This should be served right away, as it will not keep well in the refrigerator.
  • Caramelized Banana French Toast can be served with maple syrup, if you like, or to limit the sugar to the fruit, you might add fresh fruit on top or make my Fresh and Cozy Fruit Syrup.
Keyword french toast

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