Strawberry Cheesecake French Toast Roll Ups (vegan, gluten-free)
These strawberry cheesecake french toast roll ups are insanely delicious. They are stuffed with vegan cream cheese and fresh strawberries, then rolled in cinnamon sugar after they are cooked. It’s so good and such a fun way to eat french toast!
Switch up your regular french toast for these yummy roll ups. They are super easy to make and you don’t need any fancy bread to make this with. A lot of us just have regular sliced sandwich bread at home. There is no better way to use up leftover bread than to make french toast roll ups!
You simply just roll each slice of bread out, spread on some vegan cream cheese, add fresh strawberries, roll it up, dip it in the batter, cook until golden, and roll it in cinnamon sugar. I like to eat it plain or with some coconut yogurt because I think it’s plenty sweet on it’s own. However, feel free to drizzle some pure maple syrup on top if that’s what you like!
Biting into a warm french toast roll up is just heavenly. I just can’t get enough cinnamon sugar goodness! If you make these strawberry cheesecake french toast roll ups, tag me @nutsaboutgreens on Instagram so I can see your creations!
Strawberry Cheesecake French Toast Roll Ups (vegan, gluten-free)
Ingredients
- 1 tbsp ground flaxseed
- 2 tbsp arrowroot powder (or cornstarch)
- 1/8 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup almond milk (or any non-dairy milk)
- 1 tbsp pure maple syrup, plus more for drizzling on top
- 1 tsp vanilla extract
- 6-8 slices bread (use GF bread if needed)
- vegan cream cheese (about 1/4 cup)
- 1/2 cup diced strawberries
- 1 tbsp vegan butter or coconut oil for the pan
cinnamon sugar coating
- 3 tbsp pure organic cane sugar
- 2 tsp cinnamon
Instructions
- First make the batter. In a shallow bowl, add the flaxseed, arrowroot, salt, and cinnamon. Whisk until combined. Add the milk, maple syrup, and vanilla. Whisk until well combined. Let it rest for 5 minutes while you are preparing the bread.
- Flatten out each slice of bread with a rolling pin. You can remove the crusts if you want, but I just left them because I don’t think it makes a difference! Also, less waste!
- Spread a thin layer of cream cheese on each slice of bread. Place diced strawberries in a row at one end and roll it up tightly. Repeat for all the bread.
- In a shallow bowl, make the cinnamon sugar coating by combining the sugar and cinnamon. Set aside.
- Heat skillet on medium heat. Add the butter or coconut oil. When melted, dip each bread roll up in the batter until well coated. Place on the hot skillet seam side down. Cook on each side for 2-3 minutes, or until golden brown. Make sure you turn the bread rolls so all the sides get cooked.
- After they are browned, immediately dip them in the cinnamon sugar mixture until they are completely covered.
- Serve warm with pure maple syrup and extra strawberries. I thought it tasted great (and sweet enough) without the syrup, but you do you! Enjoy!
