• Ashley McGuirk

Healthy French Toast with Cashew Cream Cheese Sauce + Crushed Mixed Berries

Updated: Apr 10

The other morning I had a random craving for French toast, but not just any French toast. I wanted it to consists of thick toasty bread, warm cream cheese filling and sweet summer berries. So, I decided to experiment and this recipe came to life! Now this doesn’t happen often, but this recipe magically turned out perfect the first time I made it. Usually when I create a recipe I’ll try it again a few more times add a little more of this or that until I find the perfect consistency, balance of flavor etc. However, I have to pat myself on the back for this one because this time the first try was a charm. I was so impressed that I’m already planning on making it again this Monday. The cream cheese sauce literally tastes like a melted cheese cake and there is no refined sugar OR dairy! How incredible is that? Anyways, I know you’re here for the recipe so please, dive in! It only takes 20ish minutes to make and you will be impressed by how unhealthy this healthy French toast tastes.

Healthy French Toast with Cashew Cream Cheese Sauce + Crushed Mixed Berries


French Toast

2-4 pieces healthy bread of your choice (I used 2 thick slices of Wegman's seven grain bread)

2 large organic eggs

1/3 cup unsweetened almond milk

½ teaspoon pure vanilla extract

½ tsp ground cinnamon

3 Tablespoons almond flour

2 Tablespoon unsweetened shredded coconut

2 Tablespoon ground flax seed

1 Tablespoon grass fed butter (use olive oil if dairy free)

Cashew Cream Cheese Sauce

¼ cup raw cashews soaked in boiling water for 15 minutes

1 Tablespoon pure maple syrup

3-4 Tablespoons of filtered water

¼ teaspoon vanilla extract

2 teaspoons fresh lemon juice

Simple Crushed Mixed Berry topping:

5 raspberries

5 blackberries

5 blueberries


Step 1

Pour cashews into a small glass jar. Pour ½ cup of boiling water over the cashews and let sit for 15 minutes while assembling French toast.

Step 2

In a shallow bowl, crack two eggs, add in almond milk, vanilla extract and ground cinnamon. Whisk until well combined and set aside.

Step 3

Next, combine almond flour, coconut and flax seed on a plate. Use a fork to mix until well blended. At this point you want to turn your burner on to medium/low heat. Grease pan with 1 tablespoon grass fed butter (or olive oil if dairy free). Coat the pan evenly and begin to soak your bread in egg mixture. One at a time, dip one piece of bread into the egg mixture. Let soak for a few seconds and then flip to the other side so that the bread is nice and drenched.

Step 4

Next set soaked bread onto the plate with almond flour mixture. Coat each side of bread flipping once or twice until fully coated. Carefully transfer each coated piece of bread to hot skillet/pan and cook on each side for 2-3 minutes or until golden brown. Remove bread from hot pan and let cool while finishing up cashew cream cheese sauce and crushed berries.

Step 5

For cashew cream cheese sauce, drain soaked cashews and pour into a blender (I used my single serve ninja blender). Then add in the maple syrup, water, vanilla and lemon juice. Blend on high for 2-3 minutes or until smooth and creamy.

Step 6

For crushed mixed berries simply combine all three berries into a small mason jar or bowl. Using a fork, smash berries and mix until a jam like consistency forms. Pour evenly on top of each piece of toast along with the cashew cream cheese sauce and if you’re like me, drizzle a little maple syrup just to top it off. Enjoy!

Did you make this recipe?

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Until next time,

Stay Sweet.