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 savory, 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 flavor 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, savory, 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! Let it cool completely, then store it in an airtight freezer-safe container or freeze individual portions in an ice cube tray. Thaw overnight in the fridge, then gently reheat on the stove or in the microwave, whisking well and adding a splash of water if needed to loosen the sauce.
Can you make Vegan Egg Yolk ahead of time and reheat it?
Yes! Store the prepared vegan egg yolk in a sealed container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring well and adding a splash of water if needed to reach your desired consistency.
Why isn't my vegan egg yolk the same color as yours?
Turmeric can vary quite a bit in color from brand to brand, so your vegan egg yolk may turn out more yellow, orange, brownish, or even slightly green-toned than mine. Don't worry, it won't affect the eggy flavor. The turmeric is only there for color, so feel free to reduce it, leave it out, or use a tiny drop of yellow food coloring instead if you prefer.
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
Ways to use Vegan Egg Yolk
Of course, my favorite way to enjoy this vegan egg yolk is hot with buttered toast for dipping, but don't stop there! Readers have found all kinds of delicious ways to use this easy eggy sauce. Try it:
- drizzled over tofu scramble for an extra-rich, eggy breakfast
- spooned over a vegan breakfast sandwich
- drizzled over vegan carbonara for an extra-rich, yolky finish
- over hash browns, breakfast potatoes, rice, or grits
- as a hollandaise-style sauce over tofu, toast, or asparagus
- in a breakfast burrito
- or used to top a bowl of bibimbap
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
- 4 teaspoons 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.
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!