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...
Julz says
Thank you for this recipe. I developed an egg yolk allergy 40'ish years ago, whites recently. The one thing I always missed was dunking toast in the yolks. Thank you.
P.S. when are you coming up with a new cookbook?
Sam Turnbull says
So happy you enjoy it, Julz!! Haha, nothing in the works...yet... 😉
Kristal says
This was very tasty! It even dribbles Dow. Your chin and dries on your shirt the same!
Thank you for all that you do!!
Sam Turnbull says
Hahahaha! I love that description. You're welcome, Kristal 🙂
Deborah says
Hahaha ! I ALWAYS get a drip on my shirt!!!
Norah says
I am going to make this (when I find some Black Salt) For my Daughter who is Anaphylactic to Eggs. Thanks so much I love finding things like this that make such a difference to our lives. Orgran have a product called vegan egg, which meant she could have omelettes and scrambled egg, (Made from chick peas) tasted nothing like either but for someone who had never been able to have such things it opens up a whole new world. 🙂
Sam Turnbull says
That's great, Norah! I've had the vegan egg and agree it tastes nothing like egg. This sauce on the other hand is quite egg-like!
Norah says
🙂 Still on the hunt for the black salt, will find an Indian shop tomorrow. Then try making it. Thanks again Sam
Julz says
You can get black salt on Amazon.
Stephanie says
Um, wow. I was skeptical, because I never really liked eggs before going vegan, and I HATED fried/sunny side up/over easy type eggs with runny yolks. BUT, for some bizarre reason, I was craving something eggy, and I remembered seeing this recipe a while back. So I made up the dipping sauce plus a tofu fried "egg," put it altogether, and - YUM. I love black salt, but normally only use it for tofu scrambles. Now I've got a new recipe for it! Thanks for all your creative recipes, Sam!
Sam Turnbull says
Haha, awesome. Thrilled you enjoyed it so much, Stephanie!!
Claudia Webster says
This is incredible!! Finally made it yesterday when I was hungover and demolished the entire batch myself with a very generous serving of bread.
Made again today without oil and was just as good, ate the entire bowl again and considering making more. Over a year vegan and eggs were the only thing I'd really missed so this has made me so happy! Thank you!
Sam Turnbull says
Haha love that!! So very happy you enjoyed it so much, Claudia, and I hope it helped your hangover a little!
Danie Goodrich says
Did you add anything in. In pla e of the oil?
Julie says
THANK YOU, THANK YOU, THANK YOU for this amazing recipe. I have made this 3xs in a week. It is delicious and crave-worthy. 🙂
Sam Turnbull says
That's awesome!!! So happy you are loving it so much, Julie 🙂
Danielle says
Thank you so much for publishing this recipe. I went vegan first and foremost for the animals so my taste buds weren't so gung ho about giving up my daily eggs. I have been deeply missing eggs for over a year now and thanks to your recipe I feel complete again. This sauce is so amazing, Thank you!
Sam Turnbull says
Wow that's so wonderful, Danielle!! So incredibly happy that you feel complete again and don't have to miss anything as a vegan 🙂
Johanna B. says
I hope my comment doesn't show up twice now but in my browser I can't see my initial one. Can this sauce be made in advance and reheated or should it always be made fresh?
Sam Turnbull says
I only see it once so you are good to go! I think it's best made fresh and since it takes only 5 minutes to make, it's quick too. When chilled this sauce congeals like an egg yolk so you could heat it up again but you made need to whisk in more water to taste. Enjoy!
Laura Lee says
Forgot to mention that black salt does seem to lose its wonderful flavor when heated. So when I make this recipe and others I always add it after the cooking processes.
Sam Turnbull says
That's wonderful, Laura! Thrilled you enjoyed this recipe so much and that you can now have your egg in a hole again 🙂
Laura Lee says
You're a genius! This egg dipping sauce is fantastic! When I was a vegetarian I use to make what was called Egg In The Hole. It was like this recipe except you added the egg into a whole you put in a piece of toast and then you pan fried it. It was one of the things that I missed having the most when I became vegan. Thanks for bring it back into my life!
Beth says
This breakfast sauce is amazing!! I used to love dipping my toast in the yoke, now vegan, eggs are repulsive to me!! Everyone in my family loved this sauce even my omni family members!! This made the tofu scramble much better too!! Such a simple recipe! Thanks for sharing!!
Sam Turnbull says
That's awesome!! Thrilled everyone enjoyed it, Beth. 😀
Andy says
I just made this, and wow! It's amaxing!
It took me right back to having boiled egg and soldiers as a kid in England - toast cut into thin strips like that is known as soldiers over there!
Sam Turnbull says
That's wonderful, Andy! Thrilled you enjoyed it so much. Thanks for the comment!
Joelle says
Sam, this tastes just like egg yolks! I love that it’s super simple to make for a quick breakfast but it would take a weekend breakfast to a whole other level. I can’t wait to try it with fried tofu and hash browns. ⭐️⭐️⭐️⭐️⭐️
Sam Turnbull says
Awesome!! Thrilled you love it so much, Joelle 🙂
Delia says
Sounds interesting. I never did like runny eggs but if it is a tasty savory sauce I will make it one day in the near future because I do have some black salt!
Have you ever thought of doing meal plans? I just saw one on MealVista and they have a way of letting any recipe maker make and sell meal plans and they are adjustable for the number of servings...
I have been on the look out for gluten free, vegan meal plans that are not fussy and that hopefully my kids would like. The world needs you to use your recipe genius to make meal plans for us!! I love your recipes and they are so 'approachable' if that makes sense where so many others are complicated and inspire groans at the complexity that I haven't found any that I like. But I think a plan with your recipes would be awesome!!!
I miss your blog as I had to unsubscribe for my work email and have to put it on my personal email and don't get to check it often enough.
I miss the Sam sunshine!
Delia
Sam Turnbull says
My original response to this comment got deleted, but I just wanted to say again thank you so much for your kind words, Delia 🙂
Lisa Joann Beesley says
Holy moly, this tastes exactly like egg yolks!! How did you come up with this witchcraft?!? So easy to make and such instant gratification from things that I almost always have stocked in my pantry. This recipe is getting printed out and put on the fridge, I need to have it front and center for weekend mornings!! I can't wait to make this again for my non-vegan friends and family and see if they also think it tastes exactly like egg yolks!
Sam Turnbull says
Hahahaha! Love it so much!!!! Thank you, Lisa 😀
Brenda says
Oh my!! This is amazing!! Has a little greenish hint to it - but who cares. I had to use sunflower oil as I thats all i have aside from olive oil so maybe thats it. Lol. Definitely gonna try and make some tofu egg whites to serve with this and toast to my hubby. I think his mind will be blown! Thanks!! The missing link to vegan eggs. ☺️
Sam Turnbull says
Thrilled you enjoyed it so much, Brenda!! 😀
Tina says
Mine didn't really taste like egg yolk idk why.
Srivani says
Did you use black salt?
Sam Turnbull says
Did you use black salt (kala namak)? If you have the correct stalt it should smell and taste like eggs, that's where the eggy flavour comes from.
Karen says
This egg yolk is EPIC!!!!! You can eat four portions at once, right?
⭐️⭐️⭐️⭐️⭐️⭐️⭐️ I’m am going to incorporate this recipe with some potatoes , green onions, sliced radishes, mustard, maybe some minced dill pickles....voila there might be a new potato salad. Yum! Thanks, Sam!!!! You continue to keep me on my whole plant food lifestyle!
Sam Turnbull says
Hahahaha! So happy you enjoyed it so much, Karen! 😀
Lynda says
This sauce really should come with a warning! It's so addictive, I had just finished making vegan breakfast sausages and couldn't stop dipping them in the sauce. Now there aren't any sausages left for the weekend. Ha ha!
Sam Turnbull says
Bahahaha! Love it!!! Yay! Thrilled you enjoyed it so much, Lynda 🙂
Leigh Vallejo says
YES!!! This is amazing!!!! I made this morning and reheated at work. The appearance was not as pretty but the taste!!! I could eat with a straw.
p.s. - I agree about the egg drop soup
Sam Turnbull says
Yay!! Thrilled you loved it so much, Leigh 🙂