Thick homemade gluten free bread sliced and filled with rich, creamy vegan mascarpone cheese toasted on each side and topped with a homemade fresh blueberry sauce and more sweetened mascarpone cheese. A delicious breakfast for a special occasion. Maybe breakfast in bed on Mother's day, or a delicious start to a fun-filled birthday celebration or wedding anniversary, or maybe you just want to treat yourself to an amazing breakfast!I created this delicious recipe for my family to enjoy as an amazing Easter breakfast. The vegan mascarpone cheese recipe can be modified and used in savory dishes as well, it is very versatile. If you have more time and want to make a more traditional type mascarpone cheese you can ferment the vegan mascarpone cheese.
We had quite a busy Easter weekend. We attended a vegan Easter egg hunt and potluck held in a beautiful park. We enjoyed tasting all of the different delicious foods people brought to the potluck. It was a lot of fun to enjoy a whole meal filled with delicious plant-based foods. After the luncheon the kids got to go out on a vegan easter egg hunt through the park and they both recieved buttons from the local vegan bakery for dillos...or better known as twinkies.
Sunday was an amazing day and we enjoyed a delicious BBQ featuring...black bean burgers, homemade fries, delicious berry salad with poppyseed dressing, grilled pineapple and of course my newest recipe creation......
Vegan Better than 'anything' cake!
Ooooo man was that rich and delicious!!!
Rich chocolate cake
Topped with homemade caramel
Homemade coconut whip cream
Shaved dark chocolate to finish it off......
You do NOT want to miss this amazing recipe!! My mom raved over this recipe and she is an EXCELLENT cook with very discerning taste when it comes to desserts! I just thought I would tease your taste buds before moving on to today's recipe.
Mascarpone Blueberry French Toast
1 c. almond milk
1 1/2 Tb. potato starch or cornstarch
1/2 banana
1/2 tsp. vanilla
1 tsp. cinnamon
10 drops vanilla stevia or 2 Tb. turbinado
1/2 Tb. non-gmo lecithin [opt]
1/8 tsp. salt
Blend until creamy. Pour into a large shallow bowl so you can dip the bread in it.
5 or 6 THICK slices of homemade bread or whole grain bread
You can use homemade gluten free bread or a nice whole wheat cibatta or french bread. The slices need to be thick or the filling will not work very well.
Mascarpone Cheese
This is a sweet mascarpone cheese, you can remove the sweeteners to make more traditional flavor but it may need to be tweaked with a little more lemon juice.
2/3 c. almond milk
2 1/2 tsp. coconut oil
1/2 c. cashews
3/4 c. blanched almonds
3 Tb. lemon juice
1/2 Tb. non-gmo lecithin [opt]
3 Tb. turbinado sugar
1 tsp. vanilla
6 drops vanilla liquid stevia [opt]
Blend until creamy. This should be thick so it may take quite a bit of blending.
**If you want more traditional mascarpone and have the extra time you can ferment the cheese first.
Blend all ingredients except the vanilla and sweeteners, add one capsule of Garden of Life probiotics nd blend. Pour into a square tupperware and allow to ferment 24-36 hours or until it achieves the acquired taste. You can then add sweeteners, herbs or whatever flavorings you would like and add it to any recipe.
Blueberry sauce
2 c. fresh or frozen and thawed blueberries
1/3 c. turbinado
1 tsp. vanilla
2 Tb. water
1 1/2 tsp. cornstarch or potato starch
Heat the blueberries, turbinado and vanilla over medium high heat until it begins to boil. Stir frequently to prevent burning. The blueberries will release their water and the sugar will begin to thicken. Turn down heat to low and simmer for 10 minutes. If it is not thick enough combine the water and cornstarch in a cup, turn up the heat until it begins to bubble, add the cornstarch mixture and stir until it thickens. Remove from heat and set aside.
To assemble:
With a serrated bread knife carefully make a slit on the side of the bread through the center to make a little pocket in the bread. It is best to use a pastry bag to fill the bread.
Heat a skillet over low/medium heat. Get pastry bag with the long straight tip and fill with the mascarpone cheese mixture. Fill each piece of bread with the cheese until it begins to appear at the opening. Dip each piece of bread in the almond milk/banana mixture. You may need to spray the skillet to prevent sticking.
Cook the french toast on each side until browned. Top with more mascarpone cheese and the blueberry sauce. Enjoy!
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