Author: 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
(click stars to vote)
Vegan Egg Yolk
Servings: (makes about 1 cup)
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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 ground 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Egg Recipes you might enjoy...
Nicola says
I make this regularly with toast soldiers and my family loves it.
I double the recipe and add leftovers to potato salad, as my family's traditional recipe contained eggs. It adds the familiar taste.
Kenneth says
This has been my go-to for years when I want something delicious to dunk vegan buttered bread into. So delicious and satisfying plus way more bang for your buck than a traditional chicken egg.
Jennifer Bivins says
Taste like real thing
Nancy Stein says
Delicious and taste just like egg yolk love it
Courtney Moses says
This vegan egg yolk is so easy to make and crazy good! It has the perfect taste to satisfy cravings for something eggy without actual eggs. 🙂 perfect for dipping bread in! One of my fave easy recipes from Sam.
Jackie Stremlau says
This taste so amazing, we will continue to make it, thanks
Emma says
Thank you, thank you, thank you. I have finally been able to make an authentic spanish tortilla, with a few extra ingredients to glue it together. It tastes exactly like the real thing, just not quite as tidy, but exactly the same flavour and texture. It's amazing. Love it. Yeah
Peter says
"Vegg" has a commercial egg yolk product that is similar to this except sodium alginate is used so that no heating is required to get the mixture thick. Has anyone tried this? I think it would be a way to get a thicker yolk consistency without it tasting like cornstarch.
Libby says
Maybe arrowroot would be less intrusive a taste, not sure if the amount would need to be different though
Jody Brickner says
Amazing!
Gabrielle says
I honestly think this tastes better than a real egg yolk! I have been craving an egg but usually if I cave, I'm still not satisfied. This is delicious and I can't get enough of it!
Gail says
For some reason I was craving a childhood favorite - cubed bread mixed with soft cooked eggs - then I remembered Sam’s veganized recipe - it really tastes so close to what I remember growing up! I Never thought I’d have it again! Thank you Sam for another winner!
deb Calderon says
I made this once and it was fabulous. this time I doubled the recipe and the sauce took forever to cook and turned red. It was also way too salty. I am pretty sure I just doubled the ingredients. hmmmm. Any thoughts?
Suzi Mayer says
We are trying to avoid vegetable oil. Can we use coconut oil or avocado oil instead?
Jess @ IDTLC Support says
Yes, a light oil of your choice should work fine.
Kathryn Gannon says
Coconut oil yes and olive oil but seed oils are very bad for us.
Sarah says
Claiming that seed oils are harmful to health is not an evidence-based claim.
Lauren says
I have made this multiple times and think it’s a brilliant recipe.
Super easy to make and is so yummy.
Sam Turnbull says
Thank you Lauren, so happy you love it 🙂
Summer B says
I drizzled some of this on my mushroom & hummus toast this morning. So good!
NW says
HOLY MOLY!
I was a little skeptical because these egg recipes NEVER taste like egg and satisfy that craving but oh my word! This did not disappoint! It truly does taste like an egg yolk! Thank you for this recipe! So delicious! Is a definitely going to be a new staple in my diet!
Laura says
Can the nutritional yeast be replaced with something else? I don't have any in the house right now and really craving this.
Jess @ IDTLC Support says
It can be omitted, if necessary. Though, it really does punch up the cheesy/nutty flavors and the dish will be blander without it.
Gail says
Add a little mustard tahini or both!
Lois says
This has officially cured my craving for buttery marmite soldiers & dippy egg. Thank you! I will now be bathing in this delicious yolky goodness thrice daily.
Note: I heard that heating nooch above 100C destroys some of the B vitamins (if it's fortified). To avoid that, you can just mix it after cooking.
Jess @ IDTLC Support says
We're so happy to hear that, Lois! And thanks for sharing your tip. 🙂
Christina leese says
love this recipe! Your recipes are always, simple, easy to follow and totally delicious!
Much appreciated!!
Jess @ IDTLC Support says
Thanks for your review, Christina!
Noelle says
I was so happy to have found your cookbook at our local bookstore and to my surprise I found this recipe. I have been craving eggs lately and this was exactly what my taste buds wanted. Game changer!!! Love your recipes, keep them coming!