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    Home » Recipes » Dips

    January 31, 2018 439 Comments

    Vegan Egg Yolk

    15.3K shares
    Jump to Recipe

    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.

    Vegan Egg Yolk! Just 5 minutes to make, only 6 ingredients, 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! #itdoesnttastelikechicken #veganegg #veganrecipes #veganbreakfast

    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.

    Vegan Egg Yolk! Just 5 minutes to make, only 6 ingredients, 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! #itdoesnttastelikechicken #veganegg #veganrecipes #veganbreakfast

    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

    Print Recipe
    4.98 from 255 votes

    Vegan Egg Yolk

    It's a vegan egg yolk! Just 5 minutes to make, only 6 ingredients, 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! 
    Cook Time5 mins
    Total Time5 mins
    Course: Breakfast
    Cuisine: American, Canadian
    Servings: 4 (makes about 1 cup)
    Calories: 68kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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

    Serving: 1(¼ of the sauce) | Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 439mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More Vegan Egg Recipes you might enjoy...

    « 30 Vegan Candy and Chocolate Bar Recipes
    The Ultimate Vegan Breakfast Sandwich »

    Reader Interactions

    Comments

    1. Michelle says

      January 13, 2023 at 12:29 pm

      5 stars
      I have been thinking about this recipe for a few years (!) and today was finally the day! My husband walked into the kitchen just as I finished cooking it and said "that smells just like eggs!" and then we both tasted it and swooned! I LOVED a soft-boiled egg with "toast soldiers" when I was a kid so this was a little trip down memory lane for me. Thanks Sam for another amazing recipe!!!

      Reply
    2. Gretchen says

      January 13, 2023 at 9:06 am

      I’m curious if anyone has frozen this? I’m the only vegan in the house, so wonder if I could make a batch to eat half now and half next weekend.
      Either way, I’m making this tomorrow! Runny egg yolk is the only reason I’m a bad vegan- some days I just crave it so much I’ll eat a real egg and feel guilty all day. 🙁

      Reply
    3. Jody says

      January 05, 2023 at 11:15 am

      5 stars
      Hi Sam. I've made your vegan egg yolk many times. It's so good with buttered toast strips. But today I made it with southern cheese grits and greens. OMG, so delish! I just drizzled the vegan egg yolk over the grits which, BTW, I added your vegan mozz to, making it super creamy, cheesy grits. With steamed baby kale it's a great lazy morning breakfast. Thank you for all of your incredible recipes.

      Reply
    4. Ali says

      December 30, 2022 at 9:54 pm

      thank you so much!!! I have developed an egg intolerance and have been missing over easy eggs. I have been eating realegg scramble but this taste more like eggs to me and I can actually do runny eggs again! I appreciate you!

      Reply
    5. Elizabeth Ski says

      November 24, 2022 at 7:05 am

      Hi. I need 2 raw egg yolks to add to some other ingredients to use for a topping for a baked fruit torte. Do you think your egg yolk recipe would work for that application?Yours is like a cooked sunny-side up yolk egg (a which I loved as a non-vegan) and which can’t wait to try. But right now I’d like to know if I could use yours as a raw egg yolk? Thanks.

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:02 pm

        Hi Elizabeth! This recipe is really only intended to taste like egg yolk. I don't know how well it would preform in other recipes. If you give it a try let us know how it is. Ejoy!

        Reply
    6. Toni says

      November 06, 2022 at 10:31 am

      5 stars
      I've been missing dippy eggs/egg & soldiers so bad recently so finding this recipe has literally changed my life!! Thank you!

      I've made it 4 times now and it didn't quite have an eggy enough taste for me. So, rather than adding the black salt with the ingredients at the beginning, I added it right at the end after taking off the heat. This did the trick perfectly as I feel the heat may dilute the egg flavour a little. And I like a 'creamier' texture so added 2 tablespoons of cornstarch which really elevated the yolk feel for me. Individual preferences aside, this recipe is a must try if you're missing egg yolk.

      Thank you, Sam!!

      Reply
      • Sam Turnbull says

        November 17, 2022 at 4:58 pm

        So happy you loved it Toni!

        Reply
    7. Emily says

      October 30, 2022 at 4:26 pm

      5 stars
      When I first saw this recipe, I audibly gasped. I didn't realize people loved egg yolk as much as I do and I miss it since going vegan. My husband thought I was crazy (yolk isn't all that popular in the US). Well, I just made it and it was fantastic! Just like I remember. And my husband loves it, as well. I didn't have canola, so I used vegetable oil. And I toasted and buttered Trader Joe's vegan brioche to dunk in the yolk...heaven. Thank you thank you thank you for this recipe!

      Reply
      • Sam Turnbull says

        November 17, 2022 at 4:40 pm

        You're so welcome Emily! Thrilled you enjoyed it!

        Reply
    8. ELEANOR says

      September 25, 2022 at 5:44 am

      5 stars
      Fabulous. I've been meaning to make this for a while, but not had time. So glad I made the effort on a lazy Sunday morning. Speedy to make, nice consistency, great flavour. Will definitely make again. Thanks so much. So often with internet recipes, one has to adjust amounts/seasonings...not this one; it's perfect.

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:01 pm

        So happy you enjoyed it, Eleanor!

        Reply
    9. Catie says

      September 04, 2022 at 10:18 am

      5 stars
      Sam, You are a life saver once again! Sooooooo needed this for first and now second pregnancy. Since apparently you shouldn't have dippy eggs while pregnant due to salmonella risk, I made this a million times while pregnant and doing it again. I get intense cravings for egg yolk or dippy eggs, and runny egg sandwiches...lol. Thank you Thank you Thank you! Taste just like egg yoke. nom nom nom nom!

      Reply
      • Sam Turnbull says

        September 13, 2022 at 3:04 pm

        Fantastic, so happy you loved it!

        Reply
    10. Dominique says

      August 30, 2022 at 3:28 pm

      Hi Sam ! This recipe is unbelievable ! Mine did turn into a more orange colour so I have to work on it. I am also trying to cut down on salt and oil so I will try it with smaller quantities but, wow ! It really tastes and feels like egg yolk ! Thank you so much for this ! Now to try to convince non vegan friends and families !

      Reply
      • Sam Turnbull says

        September 02, 2022 at 3:51 pm

        So happy you enjoyed it!! The color comes from the turmeric. Brands can vary in color intensity, so you could just try to reduce the amount next time. Hope that helps!

        Reply
      • Sharon Desfor says

        December 14, 2022 at 4:28 pm

        I make it with aquafaba in lieu of oil, #dominique, and it works perfectly. But you really need the kala namak to get the egg flavor. Wouldn't it be nice if someone just made no-salt edible sulphur powder and we could salt to taste?

        Reply
    11. Hazel Thornicroft says

      August 07, 2022 at 1:19 pm

      5 stars
      That's crazy how close it is and how lovely it tastes! Thank you for this recipe Sam!

      Reply
      • Sam Turnbull says

        August 17, 2022 at 2:41 pm

        You're welcome Hazel!

        Reply
    12. Linda says

      July 31, 2022 at 12:03 pm

      5 stars
      Sam,
      I love it, fast, easy and soooo delicious, thank you.

      Reply
      • Sam Turnbull says

        August 03, 2022 at 10:02 am

        So happy you love it Linda!!

        Reply
    13. Nancy says

      July 09, 2022 at 12:58 am

      5 stars
      This vegan egg yolk is everything it promises to be. Sam, you are a goddess! Thank you!

      Reply
      • Sam Turnbull says

        July 20, 2022 at 9:10 am

        Aww thank you!!

        Reply
    14. Jessica says

      June 30, 2022 at 9:52 am

      5 stars
      Quick, easy and soooooo delicious! Perfect for dipping toast.

      Reply
      • Sam Turnbull says

        July 20, 2022 at 8:57 am

        Yay! So happy you enjoyed!!

        Reply
    15. Anonymous says

      June 28, 2022 at 11:00 am

      5 stars
      I make this all the time now because it’s so easy and delicious!! I’ve started to add in the kala namak at the end of the cooking process just to avoid cooking off too much of the flavour, but it’s really great either way. Perfect to dip toast into or to add in a runny “egg” sandwich. Thank you for coming up with this one!

      Reply
      • Amanda says

        July 16, 2022 at 1:33 pm

        5 stars
        First time trying this I will say I am not vegan but have been swapping vegetarian and vegan alternatives. I have never liked egg whites so I was super intrigued by this recipe. I love it! My local health food store was sold out of black salt so I used pink salt and will definitely be trying the black salt version as soon as I can get my hands on some. Perfect with some hearty whole grain brain on a rainy morning

        Reply
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