1 Cup Vanilla Soy Milk (Or Silk Nog if it’s in season)
2 Cups Water
1 Tablespoon Agave Nectar (Unless you used Silk Nog)
1 Tablespoon Nutritional Yeast (Not bread yeast!)
1 Cup Cashews
1 Teaspoon Cinnammon
3 Tablespoons Corn Starch
3 Tablespoons Ground Flax
1 Teaspoon Pumpkin Spice
1 Tablespoon Vanilla Extract
Blend cashews with water until creamy. Add soy milk and blend again. Add the rest of the ingredients and either blend or mix well. Batter stale bread (*I use Gluten Free Millet Bread for this as it seems to come stale right from the store!) and brown on a non-stick griddle.
Garnish with fruit. Yum.
This is more of a breakfast treat than a healthy staple, but a great way to stay on the vegan path when relatives are visiting.