Want to learn how to make Vegan Egg Yolk? Every now and then I have a random spark of a crazy idea. I was browsing Pinterest looking for some inspiration for a new recipe when I stumbled upon a photo of a soft boiled egg with toast being dipped into the center. I knew I wanted it immediately! Not a real egg yolk,of course, but just the idea of a savoury, rich, smooth breakfast sauce that you can dip strips of toast into. And so I made Vegan Egg Yolk. Oh yeah I did! I really, really did.
It's not unusual that I get inspired by non-vegan recipes. That's how I get most of my inspiration for this blog and end up creating fun vegan recipes such as my Quick & Easy Cottage Cheese, Vegan Tofu Taco Crumbles, Heart of Palm Calamari, Vegan Mushroom & Walnut Pate, and Crispy & Chewy Sesame Shiitake.
The key flavour in this recipe is black salt (also called kala namak). If you are new to black salt the first thing you will notice is that it isn't black at all. It's pink. But don't confuse it with Himalayan salt, which is a totally different thing. The coolest thing about black salt is that it tastes exactly like eggs. So weird! I ordered mine from Amazon.
This Vegan Egg Yolk takes just 5 minutes to make and uses just 6 ingredients. It is completely cholesterol free (unlike the cholesterol bombs of an egg yolk) and is incredibly super-delicious with toast dipped into it.
Rich, creamy, savoury, umami, with a crack of pepper on top! Oh yeah! I am loving my breakfast today!
Common Questions:
Can you freeze Vegan Egg Yolk?
Yes, you can. Be sure to let cool and then store in your freezer in an air-tight container. As this is a sauce made with corn starch, when defrosting, it will begin to thin out so you will need to rethicken again. Let defrost then gently heat on the stove or in a microwave, adding a splash more water if needed.
Can you make vegan egg yolk ahead of time and reheat it?
Yes, you can. Store the prepared vegan egg yolk a sealed container in your fridge for up to 4 days. Gently reheat on the stove or in a microwave, adding a splash more water if needed.
To make Vegan Egg Yolk:
In a small pot, whisk together the water and cornstarch. Now stir in all of the remaining ingredients.
Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes until the dipping sauce thickens. Serve hot with strips of buttered toast and a crack of pepper.
This vegan egg yolk...
- tastes like egg!!
- 6 ingredients
- 5 minutes
- the perfect savory breakfast
What to serve this with:
Vegan Breakfast Sausage
Easy Vegan Sheet Pan Pancakes
Super Easy Vegan Croissants
Vegan Banana Nut Muffins
Banana Peel Bacon
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull
Vegan Egg Yolk
Ingredients
- 1 cup water
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons light oil, (such as canola or vegetable)
- 2 teaspoons nutritional yeast
- ¾ teaspoon black salt, (also called kala namak)
- ¼ teaspoon turmeric
Instructions
- In a small pot, whisk together the water and cornstarch. Now stir in all of the remaining ingredients. Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes until the dipping sauce thickens. Serve hot with strips of buttered toast and a crack of pepper.
Nutrition
More Vegan Egg Recipes you might enjoy...
Loretta says
I am not exaggerating when I say that this recipe is my favorite from the ENTIRE internet. Usually have it a couple of times per week (today, in fact!) and even without the oil, it is delightful. Thank you so much for your great recipes!!
Jess @ IDTLC Support says
Hooray!!
VeggieT8r says
I agree! Ditto on the oil, a bad habit worth ditching according to many cardiologists. I avoid it because of the high omega 6 and inflammatory issues, but also because of the empty calories I really can't afford... and it tastes fine without! I've also found that it's best to add the black salt after cooking to retain the volatile sulfur compounds that define the eggy flavor! Thanks Sam!
Dan says
This is amazing! I have missed the runny yolk for years and when I tried this recipe today I was blown away! I made this with the tofu fried “egg” and toast.
Jess @ IDTLC Support says
We're so glad!
Bryn says
We eat this every morning with crumbled tofu in it to make scrambled eggs to go with our veg scramble. So tasty!
Scott Bryant says
I have been making this for years and just used it as a base for a vegan egg drop soup which was fantastic!
let me know if you want me to share it!
Jessica Garland says
Please share ittt !
Merri B says
Hi this looks amazing and I want to try it! I am oil free ... do you think this recipe could be done without oil?
Michael Davis says
Holy Cats,this is amazing, it tastes just like egg yolk. I have to watch my cholesterol, but love eggs, so have been using just egg whites, now this takes it to a new level, so good, easy, quick, and added to eggs whites makes great scrambled eggs. will make a batch of these "eggs" and add them to my Shaksouka with chick peas and spinach, thank you for recipe.
Camille says
Love this recipe, been making it for a couple years now, but happy to report that my one year old also loves it! She gobbles it all up! I add a bit more of fortified nutritional yeast to boost the nutrition. Runny yolk was the only thing I liked and missed about eggs, thanks so much for dreaming this up!
Vysturbed says
This is a great quick and easy recipe for breakfast. I loved dipping toast with egg yolk and this really solves the fix
Jess @ IDTLC Support says
That's so great to hear!
Laura Sheridan says
This is amazing. I've just tried it and it's just like egg yolk. Well worth buying the special salt. Thanks so much for coming up with this clever recipe.
Jess @ IDTLC Support says
We're so glad you like it!
Carol says
This recipe is over-the-moon delicious! You and your recipes are the bomb! Can hardly wait for your new recipe book ❤
Mark says
Finally i can have hash browns and runny eggs again.
Jess @ IDTLC Support says
We're so happy to hear it!
Daphne says
Thank you for this recipe!
I wanted to try an oil-free version and made it with pumpkin puree instead of oil. It worked out wonderfully! Very eggy and delicious texture. I also used 1/2 tsp kala namak instead of 3/4 tsp, a tad less salty.
I'm very happy to have found your recipe, thank you so much! <3
Helen says
This recipe is SO good. I make it all the time (so bummed when I run out of an ingredient). I missed eggs when I went vegan and this is such a delight. Thanks Sam for sharing another 5-star recipe!
Jess @ IDTLC Support says
Hooray! That's great!
Kay says
I’ve been making this recipe for years, only omitting the black salt. The texture and flavor is perfect and sates my craving for egg yolks. Heartbroken that I lost the recipe and now elated to have found it again. Thank you!
Jess @ IDTLC Support says
We're so glad you found it again too!
Sherry says
On Sunday mornings I make breakfast sandwiches with Just egg folds, beyond meat spicy sausage patties, a slice of Violife mature cheddar on top of Dave’s killer seedy buns that I toast under the broiler. Didn’t think that Sammy could get any better, but a small bowl of this ‘egg yolk’ for dipping sends this over the top! Now it’s like a fried egg sandwich! My husband has said many times in our 3+ year vegan journey that the only thing he missed since going vegan was egg yolks for dipping… no more!!!!
Jess @ IDTLC Support says
That sounds like a delicious Sunday morning! We're so glad the vegan egg yolk is a welcome addition!
Miriah says
Oh my gosh! This recipe is utter perfection! It totally brought back childhood memories. Thank you soooo much for this great recipe. Your recipes are always the best!
Jess @ IDTLC Support says
Thanks so much for your comment! We're delighted you enjoyed it so much!