Description
If you enjoy a hearty brunch on the weekends, then this Strawberry Cheesecake French Toast needs to be on your menu.
Ingredients
Scale
Strawberry Compote
- 2 cups strawberries, diced
- 1/2 a lemon, juiced (or 1 tbsp lemon juice)
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch + 1 tbsp of water (mixes to make a slurry)
Vegan Cheesecake Filling
- 8 oz vegan cream cheese (I used Plain, Kite Hill – Dairy Free Cream Cheese Alternative)
- 4 oz vegan sour cream (I used Kite Hill Sour Cream Alternative)
- 1/4 cup cane sugar
- 2 tbsp powdered Sugar (I used Organic Fair Trade Powdered Confectioners Sugar)
- 1/2 a lemon, juiced
- 1 tsp vanilla extract
- 1 tbsp plant-based milk, to thin out mixture (add 1 tbsp at a time to get to desired thickness)
Instructions
Vegan Cheesecake Filling
- Add all ingredients to a bowl and mix until smooth, with a pudding like texture.
Strawberry Compote
- Heat a saucepan to medium heat, and add all ingredients to a pot, except the cornstarch. Mix and let cook for 5-10 minutes, until strawberries are soft and the liquid thickens (coats the back of a spoon). Then turn off.
- Add the mixture cool, it will thicken. But if you think it is too thin, you can add the cornstarch slurry, which is 1 tbsp of cornstarch + 1 tbsp of water. Then add it to the saucepan. Let it cool, and serve. Store in an air tight jar in the refrigerator, for up to 2 weeks.
French toast assembly
- Add french toast to plate, add a dollop of the cheesecake filling on top, and add the strawberry compote on top of the cheesecake filling. Serve alone, with whipped cream, or maple syrup.
