Sunday Brunch: Cashew French Toast

For our first Christmas together 2 years ago, the Omnivore bought me The Chicago Diner cookbook. Yesterday, I cooked my first recipe from it...it was worth the wait.

Ingredients

1/4 c raw cashews, soaked 15 minutes & drained 1 2/3 c hot water 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract [I doubled this, you can never have too much vanilla] a pinch of salt 1/4 c organic powder sugar [or sweetener of your choice] coconut oil for pan 4-8 bread slices [I used Ezekiel brand]

Place cashews, water, cinnamon, nutmeg, vanilla, salt, & sugar in blender. Process until smooth. Transfer mixture to a shallow bowl. Using a fork [or your fingers], dip bread sliced into mixture, coating both sides. In a large skillet, melt a bit of coconut oil over medium heat. One slice at a time, cook coated bread until golden on both sides. Plate several slices & top with optional chocolate chips. Dust with powdered sugar as desired.