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...
Emma O'connor says
Tasted lovely! But went green! So weird! I used kala namak black salt, I've used that one for scrambled tofu and that worked out fine
Sam Turnbull says
That is weird! The yellow colour comes from turmeric. Is it possible that somehow your turmeric is more on the green side?
Emma O'Connor says
Ooooh maybe!! I'll try without the next time I make it 😀
Harriette Brown says
What did you cook it in. Aluminum pots will do that
Nancy Curott says
Hi Sam!! I bought your book and can't thank you enough for having wonderful, easy recipes that don't take a chunk of time out of your day and are delicious!! I tried making the vegan toast dipping sauce and it never thickened. I do live at about 6700 ft. and was wondering if that might have anything to do with it? I was under the assumption that only baked goods were affected by the altitude.
Keep churning out those wonderful recipes!
Sam Turnbull says
Thank you Nancy! So happy you are enjoying the book 🙂 As for your sauce, it's the cornstarch that thickens the sauce. Did you make sure to dissolve the cornstarch in the cold water first before cooking it? Then you just cook it for about 3 - 5 minutes and the sauce will thicken. I'm not knowledgeable in high altitude cooking I'm afraid so I can't be of much help there. Hope that helps a little 🙂
Nancy says
Definitely dissolved the cornstarch in cold water. We bought new cornstarch in case that was the issue.
Thanks for getting back so quickly!!
Sam Turnbull says
That's bizarre! Then I would just try adding more cornstarch. You can mix extra cornstarch in a small glass in a bit of cold water then pour it into the hot sauce while whisking.
Kathy says
Loved the sauce, I had to add 2-1/2 tbsp corn starch to have it thicken to took consistency BUT I wouldn't even care if it was watery lol,,
Sam Turnbull says
Haha,happy you loved it!
Laura says
I just polished off 5 slices of toast with your vegan toast dipping sauce. Loved it! I think I got a little overzealous with the black salt on my first try so it came out a bit salty. I add a little lemon juice and it fixed the problem. After searching my grocery store, Sprouts, whole foods, and an International Food Store, I finally was able to find Himalayan black salt 22 oz in a glass jug at Big Lots for $3
Sam Turnbull says
Haha! Awesome, so very happy you enjoyed it so much, Laura 🙂
Kendra says
So I am not totally vegan (yet) and eggs are one of my big vices. That being said, I don't even dip my toast in real eggs but I LOVED this recipe! I just about drank the dipping sauce it was so good! It's already been said a bunch in the comments but bravo to you for being able to convert any recipe to a vegan alternative and have it taste so scrumptious! This is a huge game changer for me since I love my eggs runny and this is a PERFECT substitute for that. Thank you for being so brilliant and sharing such amazing creations with us <3
PS-Absolutely loving your cookbook! I consistently bring your baked goods to work and they are always a huge hit. I have directed everyone I know at your website and book whenever they taste your wonderful recipes =D
Sam Turnbull says
Thank you so much, Kendra!! Haha, thrilled you loved the recipe so much. I have so much fun experimenting and coming up with recipes like this. It makes me so happy when the recipe is enjoyed so much, and even better when it helps people eat fewer animal products! So very happy you are loving my cookbook as well! 😀
Carol says
Delicious, so easy to make,just concerned about eating that much oil,can I eliminate oil or cut in half?
Sam Turnbull says
The oil adds the richness that egg yolks have (egg yolks are mostly fat), but the recipe will still work without it, so you can reduce to taste. Enjoy!
VeggieTater says
I never have oil in the house so didn't use any, but it was still awesome, Thanks Sam definitely a keeper! Have you ever experimented with glucomannan (konjac root powder)? I used it instead of oil because it helps give body similar to oil in dressings and sauces. It's really versatile too... it thickens hot or cold liquids, (you have to mix it into cool liquid before heating tho or it clumps) it can act as an emulsifier, a jellifier similar to agar, add it to smoothies, just tons of uses and I'm always finding new ones. It is a natural product that is totally vegan, calorie free, odor and taste free, and is actually good for you because it has an especially beneficial fiber content, so is often sold in gel-caps as a dietary supplement to increase fiber. It's also supposed to make you feel. full but I would never notice since I don't think my "full" works! Its a bit pricey and not easy to find, I get mine from Nuts.com. (Free plug, no association) Oh yeah, it is also the main ingredient in those kind of slippery non-caloric shirataki or "Miracle Noodles" too! Fun stuff, I always hear that going vegan is so hard, for me it has actually been a fun inspiration to branch out and expand my horizons! I guess it's all about perspective!
Sam Turnbull says
Sounds very interesting! Never heard of it, I will have to check it out. I totally agree with you, I thought being vegan would be hard, but I don't think I've ever had a more varied diet!
Emrybo says
Wow wow wow. This is a brunch game changer!
I salted to taste after reading a couple reviews. Came out just perfect. This recipe is so simple and easy to make. I can't wait to put this on everything!
I really can't say enough good things about this recipe. My husband and I haven't stopped talking about how delicious our avocado and tomato toast was this morning. THANK YOU!
Sam Turnbull says
Yay!!! Thrilled you loved it so much. 😀
Masha says
I just made it in an egg tofu slice like your other recipie suggested. It's pretty good. I ate it before I even made it to the table....but it kept reminding me if egg drop soup. It even looks like a thicker version of it. I'm thinking of taking the remainder of the sauce and making it into that soup. Adding some veggie broth, corn, soy sauce.....what else? Thoughts?
Sam Turnbull says
Hi Marsha, glad you enjoyed it. Egg drop soup, interesting idea! I will have to toy around with that one.
VeggieTater says
I've made it before using maybe a 1/2 cup of crumbled dried yuba sheet (also called tofu skin,, found in any Asian market ...t I like because it gives that thready-eggy look and feel) Soak it overnight in a small amount of hot water to cover, laced generously with black salt...(it should be pretty salty as it is like a marinade) Next day just add the whole soak to a pot, then dilute to taste with water, then add in your favorite broth, a dash or turmeric for color, and bring it to a boil. Cook on med for 10-15 minutes or so,to soften. the yuba. (Totally optional but next I like to add in a bit of onions, garlic, mushrooms, bean sprouts, some greens or whatever is on hand, or sounds good, then cook them to desired doneness). Last step is to dissolve an appropriate amount of cornstarch into a small amount of water, then stir it into the boiling soup until it thickens. Sorry I don't have measures, but I always just wing it.. I actually like this far better than my failed attempts at the "genuine" fat and cholesterol bomb. . .
Maria Bean says
Thanks for the idea! I've never heard of this Yuba sheet/tofu skin......I was just at the Asian market today so probably won't be going back for a while.... I'll have to try to remember to look for it next time.
I did try making the soup just using the remainder of the yolk sauce and silken tofu, broth and corn......it didn't work. I ate it anyway but most of it got thrown out since no one else would eat it.
Sam Turnbull says
Interesting! I will have to give it a try sometime 🙂
Mary Potter says
I don’t know what just happened, but it was like I was transported to 3 weeks ago when I wasn’t rocking the vegan lifestyle and was dipping my toast in my eggs. I remember what eggs taste like, and this is about as close as you can get. I am seriously amazed. No, really. I am going to make this again, and poor it over my hashbrowns because I have been missing my eggs and potatoes. THANK YOU SAM!!!
Sam Turnbull says
Amazing!!! Thrilled that you enjoyed it so much, Mary! I'm a strong believer that anything can be veganized and taste just as good (if not better) than the original dish, and here's the proof. Congrats on your new veganism! Let me know if you ever have any questions or need any support 🙂
Carmelina says
Omg! Made this tonight and it was amazing!! Black salt will be a staple in my kitchen!!
Sam Turnbull says
Right!? It's such a cool trick! Thrilled you loved it so much, Carmelina 🙂
Darin says
Found it too strong of an egg/salt taste for me. I know, its suppose to be egg replacement but for me, the taste was too intense and overwhelmed my tofu and toast. would you suggest less black salt, more nutritional yeast for a less intense taste?
Still, pretty impressive replacement recipe.
Sam Turnbull says
Yes you can always reduce salt and add to taste. Enjoy!
Lauren Vaught says
Made tofu scrambled 'eggs' and the runny yolk sauce. Terrific recipe and I left out the oil as I'm WFPB, oil-free! The oil isn't necessary and adds way too many calories. The kala namak is magic for imparting the 'eggy' flavor. Thanks for the recipe Sam!
Sam Turnbull says
So happy you enjoyed it, Lauren 🙂
Deb says
This is fabulous. Tricked my omni husband!!! I also used this to make savoury cheese and egg Brittany pancakes with sarrasin flour). Delicious! After 3 years vegan so no eggs this was just as good as I remember egg yolks. Thanks so much!
Sam Turnbull says
Wonderful! Thrilled you loved it so much, Deb 🙂
Miriam says
Hello! This looks amazing - do you think if I substituted chickpea flour for the cornstarch it might taste even more eggy?
Miriam Schiro says
Wow I didn't know chickpea flour is another substitute for cornstarch. Good to know.
Miriam Schiro says
So I made this exactly like the instructions said and the sauce came out looking like the color of spinach. Can someone tell me why? Also was too salty the amount of salt they asked to put.
And now on a positive note I was amazed at how much it tasted like the real thing so much so I'm not going to make this again. I'm serious smh. You ate amazing to figure this out. WOW! Carnist have literally no excuse because this is proof that ANYTHING can be veganized. For the real and it made me feel so guilty simply because it tasted so much like the animal sunny side up it reminded me how i used to naively contribute to animal cruelty.
Sam Turnbull says
Miriam, unfortunately, you didn't follow the instructions exactly as you said you used black lava sea salt in another comment you wrote. It is not at all the same thing as kala namak black salt. Kala namak, although called black salt, is actually a very light pink. It's less salty than traditional salt and will not add any colour to a recipe. This is why your recipe turned out the wrong colour and too salty. I hope you try it with kala namak and you will enjoy it much more.
Sam Turnbull says
It tastes pretty crazy eggy as is! I would give it a try as written before experimenting further. I am very happy with the recipe I wrote 🙂
Nova Brilliant-Smith says
Needed some comfort food this morning and this with toasted sourdough bread was just the thing! Super yummy! Thanks, Sam.
Sam Turnbull says
You're most welcome 🙂
Angela says
Hmm... I don’t know why, but my yolk came out crazy salty! So salty that in my next attempt, I’ll cut down the black salt to 1/4 teaspoon. The texture was great, and I love that the ingredients are simple (didn’t feel bad about throwing out this batch because it’s really just water and corn starch!). I’m determined to get this right because my yolk cravings are bad, and I’m spending wayyyy too much money eating brunch at vegan restaurants just to order runny vegan eggs! So next time- less salt and maybe be more nooch. Thanks for this recipe kick-start 🙂
Sam Turnbull says
Hi Angela! Did you use regular salt instead of black salt (kala namak)? Black salt is milder and won't be as salty. I hope you enjoy it more next time.
Angela says
I definitely used black salt (it's staple in my house!) But mine is a super, super fine grind, so maybe that's what happened? In any case, I haven't given up on this! Will be trying again tomorrow to mix with my hash browns!
Sam Turnbull says
Yes maybe! Just add salt to taste next time. 🙂
Miriam Schiro says
I didn't have kala namak but had black lava sea salt and used that instead. Could that be the reason why my sauce came out the color of spinach?
Sam Turnbull says
Miriam, yes, black lava sea salt is not at all the same thing as kala namak black salt. Kala namak, although called black salt, is actually a very light pink. It's less salty than traditional salt and will not add any colour to a recipe.
Miriam Schiro says
You're rightThat's what I said too. Was super salty. Since you already made this maybe u can help me out. I made this and it came out the color of spinach was disappointed about that. Can u please tell me what mightve caused that dark green color?
Sam Turnbull says
Black lava sea salt (which you said you used) is not at all the same thing as kala namak black salt. Kala namak, although called black salt, is actually a very light pink. It's less salty than traditional salt and will not add any colour to a recipe. The black lava sea salt you used will make the sauce the wrong colour for sure.
Jeannie says
Wow. This is delicious with some toast. It tastes so much like egg yolk. Amazing. Now to make the breakfast sandwich...... Thank you.
Sam Turnbull says
So happy you love it, Jeannie! 😀
Mari says
I must admit that the thought of going vegan had been kicking around in my brain for some time, when I discovered your blog, last year. The thought of no eggs was not something I wanted to face, but I have since found substitutes that I liked. Then I found this recipe. You have done it again! This is so good that I will never think of eggs and want them. When a craving still hits, I can make this. Soooo good. Your cookbook is excellent. I have been enjoying it and your wonderful recipes. Thank you so much for helping me to get where I needed to go.
Sam Turnbull says
Oh that's so amazing! Thrilled this has solved your cravings, Mari! Let me know if ever have any other recipe requests 🙂
Lori says
I am making this to dip and smother a potato burrito!!! Can’t wait,
Sam Turnbull says
Oh yum!! Breakfast burrito of champions!
Isabelle says
Sam, I am in love with you! I am SO going to order your book.
My sauce ended up brownish in color, not really yellow, but the taste is brilliant. 🙂
Sam Turnbull says
Haha, thank you, Isabelle!! The yellow colour comes from the tumeric so the tumeric you used was probably slightly more on the brown side. I hope you love the book 🙂
Deb says
Mine too, too much turmeric perhaps?
Kansas says
I used to love the runny yolk of a poached egg on a benedict and this tastes just like that.
I used arrowroot because I didn't have cornstartch and it worked great. I can't wait to try it on a tofu benedict.
This is amazing! Thank you, Sam!
Sam Turnbull says
You're most welcome, Kansas! So very happy you loved it so much 😀