1 cup chopped fresh strawberries
1/2 cup vegan cream cheese
1/4 cup chopped pecans
8 slices of thick whole wheat bread
2 large bananas, sliced
1-2 tbsp honey
1 1/2 teaspoons vanilla extract
3/4 cup vanilla almond milk
Stir together the strawberries, vegan cream cheese substitute and chopped pecans until fully combined. Set aside.
Blend the sliced bananas, honey, vanilla extract and almond milk in a blender or food processor until fully combined, approximately 30 seconds.
Pour the batter blend into a large bowl.
Spread the strawberry cream mix on one slice of bread, all the way to the edges.
Sandwich another slice of bread on top of the strawberry-covered slice.
Press down firmly around the edges to help the bread stick together.
Dip one side of the sandwich in the batter, then the other side.
Cook the toast on a griddle or a prepared skillet until brown, approximately 3-4 minutes on each side. Reduce the heat if you find that the toast is browning too quickly.