1 cup raw cashews
1 cup water
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon vanilla extract
5 to 6 slices sprouted whole-grain bread
Maple syrup, for serving
Put the cashews, water, cinnamon, and vanilla extract in a blender and process until smooth. Pour the mixture into a shallow bowl or pie pan. Dip both sides of each slice of bread into the cashew mixture until thoroughly coated, then place them in a single layer on a large, rimmed baking sheet. Use a fork to poke several holes in each slice. Spoon any remaining cashew mixture over the bread. Refrigerate for 30 to 60 minutes to allow the bread to completely absorb the cashew mixture.
Put a thin layer of vegetable oil in a large skillet over medium heat. When it is hot but not smoking, put several slices of the bread in the skillet, cover, and cook until the underside is golden brown and crispy, 3 to 5 minutes. Flip each slice and cook until the other side is golden brown and crispy, adding more oil as needed to prevent sticking. Transfer to a serving plate. Cook the remaining slices the same way. Serve hot, with maple syrup on the side for drizzling.