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...
Katie says
Delicious, I loved it. Thank you so much!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! You're most welcome! 🙂
kerry says
finally got around to making this and it is great. i find most vegan scrambles kinda meh; pour some of this over any scramble as a finishing sauce - problem solved.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So glad you loved it! Thanks for your kind words!
Krysten says
Would aquafaba work in place of the oil?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Krysten, to make this oil-free you can simply omit the oil. The oil adds richness, but the sauce is still super delicious without it. Enjoy!!
Night says
This looks amazing! Would it possibly work for avgolemeno?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi! I haven’t tested this yolk mixture in avgolemono, the traditional soup thickens differently, but I do have a vegan version of that classic lemon soup here: Easy Vegan Lemon Soup. It’s creamy, bright, and totally delicious. Hope you love it! 😊
Moxie says
I have reviewed this recipe before and loved it then as well. But as I sit here eating the vegan version of my favorite breakfast (brown rice w/ fried egg with a runny yolk) and it just hits as pure comfort. I pain fried up some firm tofu with kala namak, served it over the rice and then poured some of this divine sauce over all ~ so good and so nostalgic. Sam, you are the best!❤
Grace M. says
How fun! I had purchased a vegan egg yolk powder to play around with, and it was ok. Your recipe is simpler with fewer additives, so yay! Do you have any advice on making the yolk less runny? When I ate fried eggs as a kid (pre-vegan times), I always wanted them "over hard" so that the yolks were very firm and didn't run.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Grace! To make it less runny just add less water. Enjoy! 🙂
Krysten says
Would aquafaba work in place of the oil?
Hadley says
I make this almost every morning and mix with beans for beans and toast. Is there to way to make the powder mixture in bulk and then just add water, oil and heat in the morning?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Hadley, ooh yum! That sounds amazing! You can absolutely make the powder in bulk. On the recipe card, just hit the 2x button or adjust the number of servings, and the ingredients will automatically multiply for you. To prep the mix, combine the cornstarch, nutritional yeast, black salt, and turmeric in a jar. When you're ready to make a batch, simply mix 1 cup of cold water with 2 tablespoons + 1 teaspoon of the spice mix, whisk well, then add the oil and whisk again before cooking.
Another option is to fully cook a big batch of the yolk sauce, let it cool, then divide it into portions using an ice cube tray and freeze. When you're ready to enjoy, just reheat and serve. Hope that helps! 😊
M.A. says
Hi! I have a question, is it possible to use this yolk for baking? I have been looking for egg substitutes for lapis legit / spekkuk (which is mainly butter and egg yolk). So far I have not managed to find one that bakes dense and airy t the same time.
Any tips maybe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi M.A. this recipe is only designed to taste like egg yolk, it doesn't have the same properties as egg yolk otherwise. You could try searching for a vegan version of the recipe or using a store-bought egg replacer. I hope that helps!
Lauren says
So yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!
Bobbi says
I absolutely LOVE this recipe! quick, easy, and delicious. my non-vegan partner specifically ASKS me to make it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha that's amazing! Thrilled you love it so much 🙂
Logan Korn says
I revisit this recipe often. Its outstanding! Used olive oil for a more rich taste and added garlic. We cant get enough of this recipe!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Matt Baker says
So good
Judy says
I didn't really like it & didn't get that egg flavor. Followed the recipe & after it thickened, it turned runny after slightly cooling. Cooked it (boiling)for 3-4 minutes. Probably won't make it again. It's not worth the high sodium content (which I realize is because of the black salt).
Jess @ It Doesn't Taste Like Chicken says
We're sorry you didn't like it! Did you try with kala namak? It's different than some black salt and really gives the eggy flavor.
Judy says
I've never heard of Kala namak. What is it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, black salt is also called kala namak, it is a special salt that provides the eggy flavor. This is the key ingredient in this vegan egg yolk recipe to make it taste like eggs. You can find this in South Asian or Indian grocery stores or online. If you missed this ingredient when making the recipe then it certainly wouldn't taste right. I hope that helps!
Jacqui says
If you add the kala namak at the end of cooking as it loses flavour if boiled x
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jacqui, yes the flavor of kala namak lessens the longer it cooks, I like cooking it a little bit so it melts into the sauce nicely, but if you prefer you could add it at the end or add a pinch more at the end. I hope that helps!
Debbie says
This is such a fun recipe - I've made it so many times. I love it for breakfast poured over just about anything I want savory.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it, Debbie 🙂
valOrie says
I've made this recipe many times and ❤️ it!
In fact every recipe I've tried from IDTLC had been delicious.
Thank you & Best to you!
Jess @ It Doesn't Taste Like Chicken says
That's so kind! Thank you for sharing!
Linda Collins says
Hi Sam, Love your site; fabulous!!!! I grew up in Montreal but now live in beautiful Victoria. I have been vegan for many years; no turning back.
I look forward to preparing your tempting recipes. I am a recipe addict!!
So delighted to meet another Canadian that loves food and preparing it.
Happy cheers from another hearty foodie~ Linda in Victoria, BC
Sam Turnbull @ It Doesn't Taste Like Chicken says
Welcome Linda 🙂
Sharon McCleave says
This is a fantastic egg yolk recipe! It’s got a rich texture with an umami flavour. I combine it with tofu scramble for that extra texture and depth of flavour. A go-to recipe for me. Thanks for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Sharon 🙂
Vicki says
This has been one of my go to recipes over the years. It is easy to make and tastes so delicious in combo with the fried egg recipe! It definitely satisfies my craving for something eggy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy it Vicki!
BeVeganO says
Don't know why I never looked up vegan egg yolk in 15 years, but here I am to say thank goodness I finally did! Holy, this is fantastic!! Crazy how simple this is, yet so delicious. Excited to make it for my husband.
Thank you for a wonderful recipe!
Jess @ It Doesn't Taste Like Chicken says
So glad to hear you enjoyed this recipe!
LS says
Black salt is unavailable what is alternative?
Sam Turnbull @ It Doesn't Taste Like Chicken says
You could just season to taste with regular salt, however please note that the egg yolk flavor primarily comes from black salt, so if you do not have it, it will be a nice sauce, but it won't taste like egg. You can order black salt on amazon or walmart.
LS says
Thank you so much for replying. I actually was able to order the Black Salt. I figured out the problem with Amazon. I had hit your link and it went to the Canada site. So that shows everything not available to me. Haha
I am looking forward to making the recipe in the very near future. Thank you again for the awesome Molasses Cookie recipe. They are my favorite!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you were able to get it! And thanks for pointing out the note about the links not working for you, I will try to see if I can fix it!
Sophie says
In our house this recipe is called dippy egg and we make it at least twice a week. It's great for weekend breakfast or for a quick and lazy weeknight dinner, sometimes with potato waffles instead of toast. It's amazing, and we love it!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We're so glad you love it!
Andrea says
Giving this 5* because I didn't like it...since I don't like eggs. It was pretty incredible. I made it with soysage patties and fresh bread. I thought my husband would like it since he liked Just Eggs. Even he didn't love it too much because it was just like sunny side up eggs which he doesn't like. So, kudos, this was amazing for people who like egg yolks. In all seriousness, we did use it sort of sauce for the sausage and it was tasty.
Helena-Laura says
I started making this and my child did her yuck face, when she saw the recipe and components… but when it became ready, she tasted it anyway - I think the deep golden color tempted her. And she could not stop eating it! She was totally blown away. That’s always the best compliment to a cook or recipe, if children are ready to take this very uncommon thing to their favorite foods circle!
Carey Sanders says
When my family and I went vegan 4 years ago, eggs were the last thing we gave up. We all loved runny yolks and dunking toast into it. When I came across the recipe, we knew we could stick to our new commitment because that craving was fulfilled! Thank you!