Add all of the batter ingredients to a Blender and process for 60 seconds, or until very smooth.
Pour this mixture into a wide dish or bowl. Dip each side of the bread into the mixture for 5-10 seconds, then place onto a nonstick skillet over medium-low heat.
Cook each slice of bread for 5 minutes, flip, then cook for another 5 minutes. I found that I did not have any problems with my French Toast sticking to the pan, but if you have an older nonstick pan, you may need to use some oil.
Serve warm, and top as desired.
If you did not soak your Cashews ahead of time, you can also place them in a pot of water, bring them to a boil, then remove from the heat and let them sit for a few minutes before draining.
This recipe will work best with White Bread, but you can also substitute Whole Wheat, Ezekiel, or Gluten Free Varieties as necessary. I used this bread when photographing the recipe.
If you do not have Cashews, you can substitute them for ¼ cup of Nut or Seed Butter instead – just keep in mind that this will affect the final flavor.
I have not tested this recipe with any other flour other than Chickpea Flour, so cannot provide additional recommendations – try at your own risk!
Maple Syrup may be substituted for another sweetener of choice. I would recommend liquid sweetener, but you could use a dry (granulated) variety as well.