For batter, this recipe uses banana-cashew milk that doubles as a beverage. The result is light and golden, a cross between french toast and banana bread.For the french toast: Coat medium-sliced crusty bread with banana-cashew milk, sprinkle with cinnamon, and sautée on a medium-hot griddle greased with olive oil until golden brown. Top with slices of fresh peaches or other fruit and drizzle with maple syrup.
For the banana-cashew milk: Combine 6 cups of water, 1/4 cup + 2 T of raw cashews, the same amount of sugar, 1 T of vanilla extract, and 1 ripe banana, and blend in Vitamix or other high-speed blender at top speed for 2 minutes. Chill for several hours before serving.