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Savory French Toast + Vegan Lemony Hollandaise Sauce | Gluten Free, Dairy Free

Have you ever had SAVORY French Toast? I thought about this the other day and decided that it was on the menu in Krysten’s Kitchen. And now that it’s a thing, I have to say that it’s one of my new favorite breakfasts ever! Wow! Hubby definitely agrees!




I used BreadSRSLY Sourdough, and we love it so much because it’s a gluten free, vegan and made in my hometown of San Francisco! They have 3 different flavors: Original, Seeded and my most favorite Sweet Onion. Their bread is also dairy-free, soy-free, egg-free, potato-free, sugar-free, tree nut-free, peanut-free, tapioca-free, and chickpea-free!

You could use any bread that you have on hand, but I highly recommend you check out this super yummy bread from BreadSRSLY (You can use code KrystensKitchen at check-out and order it online! They ship!)

For the hollandaise, I am a big fan of the original kind, too, but I don’t do a lot of dairy, to be honest. So while I have nothing against the original version of this sauce, I wanted to remake it in a dairy-free version using cashew as the base.

You can tweak this hollandaise sauce to not be so lemony, add more dijon or more garlic... though we personally do love a good lemony hollandaise sauce sometimes what is too lemony for you may be the perfect "lemon level" for us. Obviously, it’s got to be up to you and your taste buds. I love that you can whip it all up in the blender pretty quickly and pour over eggs, veggies or, you know — this savory French toast!


__________ INGREDIENTS

Savory French Toast: 6 pieces of BreadSRSLY bread 2 eggs 3 TB dairy free milk of choice 1/4 tsp garlic powder 1/4 tsp onion power 1/4 tsp sea salt 1/4 tsp pepper Vegan Lemony Hollandaise 1/2 cup cashews, soaked in hot water for 5 minutes 1/4 cup + 2 TB dairy free milk of choice 2 TB Nutritional Yeast 2 - 3 TB lemon juice* 1 1/4 tsp garlic powder 1/2 tsp turmeric powder 1/2 tsp sea salt** 1 tsp dijon

1/4 tsp onion power (optional)

*start with 1 TB of lemon juice and blend. Add the remaining 2 TB (one TB at a time) depending on your tastebuds and how the sauce tastes to you.

**depending on your tastebuds, you may want to add a little more sea salt. Directions: For Vegan Lemony Hollandaise: Soak cashews in hot water for 5 minutes. While cashews are soaking, add all other Hollandaise ingredients to blender. Strain and rinse soaked cashews and place in blender with other ingredients and blend until creamy. Set aside.

For French Toast: In a shallow bowl, whisk eggs, dairy free milk and seasonings. Heat about 2 TB olive oil or avocado oil in a large skillet. Place sliced bread into egg mixture and coat both sides. Once soaked in egg mixture, place bread onto hot skillet and cook on both sides for about 3-4 minutes until golden brown. Remove from heat and serve with sliced avocado, tomatoes and drizzle of vegan hollandaise sauce.


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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.