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...
Frances says
I made this just a few minutes ago with 1 teaspoon konjac flour instead of 1 tablespoon + 1 teaspoon cornstarch. It came out really thick but the flavor is so rich and egg-like. I'd certainly make this again, perhaps with less konjac flour. Can't wait to share it with my brother!
Sam Turnbull says
So happy you loved the flavour, Frances 🙂
Jess says
Omg Sam! This is so delicious! Thank you so much:) I've made stuff with the black salt before (so I had some) but this is the best! Yumyums.
Sam Turnbull says
Yay!! Thrilled you loved it so much, Jess 🙂
Sam says
I finally just made this after being reminded of the recipe. So yummy!!!!
I poured half of it through a tofu scramble and it is most excellent! 🙂
Sam Turnbull says
Amazing!! So happy you enjoyed it, Sam. (Great name by the way 😉 )
Skye says
I’m so excited to try this one! I always had dippy egg & soldiers, I called my toast soldiers, haha, when I was a kid, super cool I can do this again as a big kid!
Absolutely loving your blog!!
Sam Turnbull says
Thank you so much, Skye!! I hope you love the sauce when you try it 🙂
Jan says
Girl.
This right here has changed my life. It's sooooo good and spot on in taste, thank you so very much for sharing it.
It needs a Nobel prize.
Sam Turnbull says
Bahahaha! I don't know about that, but I sure am glad you love it so much 🙂
Yulca says
When I still ate eggs, I'd only have them cooked all the way through bc of fear of salmonella. This is a true game changer, SO GOOD! Can't wait to see omni hubby's face :-D. Also thinking about mixing this with some smashed chickpeas in a pan as a quick mock scrambled egg filled with protein. Thanks so much!
Sam Turnbull says
You're most welcome, Yulca!! So happy you can have eggs without the fear now! 🙂
linda Bucher says
Just made the vegan egg dipping sauce, it is delicious.
Sam Turnbull says
Yay!! So happy you enjoyed it, Linda 🙂
Georgina says
This is absolutely amazing!!! I have now had this twice in three days!!! What I miss most of all is granary bread toasted with spinach and a poached egg on top - now I can have it! As I type this I realise I have spinach in the fridge so this will be Sunday breakfast tomorrow! Thank you so much! I got an egg cup size portion and froze it and it came out great - just had to add a tiny bit of water when I heated it up again. I'm going to keep a few portions in the freezer for total emergencies - like when I have worked a 12 hour day which happens a lot - this will hit the spot perfectly! Thank you 🙂 x
Sam Turnbull says
You're most welcome. So happy you love it, Georgina!
Chandos K says
You've given me back a classic childhood favorite I never thought I could have again. Thank you!!!!!
Sam Turnbull says
You're most welcome, Chandos!!
Val says
I followed everything exactly, except that I didn't have cornstarch, so I used arrowroot powder (double your arrowroot to get the the cornstarch consistency) and it was amazing!! It was so amazing that I made it a second time. I had it with some vegan Benevolent Bacon the first time and as part of an egg sandwich using your tofu fried egg recipe the second time. I've been vegan for over 13 years, so for me it tasted very much like egg yolk, but the true test was in having my non-veg husband try it. It passed!! Thank you so much for creating this wonderful recipe. I've never missed meat but there have been moments when I've thought that it would be nice to have some vegan egg yolk with my vegan bacon, and now I can!! 😉
Sam Turnbull says
Aww that's wonderful, Val!! Thrilled you loved it so much 🙂
Zena cowell says
I love this dipping sauce.. I was wondering can you make this up n freeze in icecube trays and then defrosted at your Convenience? I know it's quick to make but as a busy mom with school runs I wondered if this would work?
Sam Turnbull says
So happy you love it, Zena! I have never tried freezing it, but looking at the ingredients I think it should work just fine. If you give it a try, let us know how it turns out for you 🙂
Mark says
Sitting here on a chilly Sunday morning looking for a vegan breakfast. Came across this and thought “this just seems crazy,,, I have to try it.
Had all the ingredients specifically the black salt that is the key.
Asked my wife if she wanted a “sample” as she was quite skeptical.
A second serving was needed as we polished off the entire batch with 12 grain toast . Wow!
Haven’t had dippy eggs for years and brought back memories of childhood having this regularly.
Sam Turnbull says
That's wonderful!! SO happy you tried it, Mark, and thrilled you both loved it so much. 🙂
Amber says
This was SO good - made it with arrowroot and it still came together well. Not as "eggy" tasting as I'd hoped but I think it's because I didn't have the black salt & used Himalayan pink; even so it was really tasty and I can only imagine the black salt will take it over the top; hoping to get some soon.
Also came up with an alternate use. I had left over sauce (which kept well in the fridge for about three days) but had my heart set on scrambled tofu this morning; so after cooking the tofu crumbles (with onions and some ground pepper) for a bit I dumped in the leftover sauce and stirred well. Voila! Instant scrambled eggs; the look was perfect, just like regular eggs scrambled with their yolks. So far it works as a dip, as a center yolk for fried tofu and now as part of scrambled - versatile and tasty...this one is a keeper.
Sam Turnbull says
Oh yes, black salt is key for the eggy taste! Love that idea of the scrambled eggs, I will have to try that! So happy you are enjoying the recipe so much 🙂
Mina says
Made this recipe awhile back and it tastes just like egg yolk! You have to have the kala namak for sure! It smells just like eggs and tastes just like eggs too. Would be really great for breakfast. Next time will just make a small batch because I had to throw away a lot of it.
Sam Turnbull says
Glad you enjoyed!
Lyndsey says
SERIOUSLY!!! This is amazing! I have been vegan for about a year and a half, and I have just recently started to crave breakfast, egg yolk, brunch, scrambled eggs, breakfast burritos, pretty much all egg related dishes. This is by far a top 10 life changing recipe! My 10 year old non vegan son and I are this like it was going out of style!
Your website is fabulous! Keep up the good work, I need some new ideas!
Thank you!!!
Sam Turnbull says
Hahaha love it!!! So thrilled you love the recipe so much, Lyndsey 🙂
Deborah says
Thanks so much for this recipe. I have made it many times and it is absolutely fabulous. Can’t live without it. Usually the recipe is enough for two greedy people (my husband and me) but today I ate the whole thing myself!!!
Sam Turnbull says
Hahaha love it!! So happy you enjoy it so much, Deborah 🙂
Diane says
This recipe is WOW! So addictive, the first time I made the full recipe and when the toasts were eaten, I drank the rest of the Dipping Sauce, and felt a tiny bit of shame (lying...)! So now I only make half 🙂 I had to give you a big THANKS for the best vegan tasting experience of the last 5 years. I was vegetarian for 23 years before becoming vegan 5 years ago, and although I never craved meat, the taste of egg yolk was always in the back of my mind. Now I only crave this Dipping Sauce and wake up dreaming of it!!!
Recipe Rating: 15 stars
Sam Turnbull says
Haha, wow that is so awesome, Diane! I'm so flattered you love this recipe so much!! Thank you for the wonderful review 🙂
Patty Henderson says
This is exactly what I was craving today, just perfect! I bought your book & use it all the time, as well as your other recipes. Thanks so much!
Sam Turnbull says
Wonderful! So happy to hear you are loving everything so much, Patty 🙂
Kimberly says
This is so creative and SO delicious! I haven’t had a runny yoke in about 30 years (vegan for two years now though) because eggs are ew!!! But this tastes scarily like I remember with no gross out factor!
Sam Turnbull says
Haha! So very happy you loved it, Kimberly!
Larry Ugone says
just tried you egg yolk sauce,fantastic! i made it with advacado oil, left out Turmeric which can not have with my medication, came out perfect and still was yellow! poured it over Ezekiel bread toast, started Vegan a year ago,after a nurse told me to change my diet to all plant base, so glad i did have lost 87 lbs since i was 472lbs, my doctor is very happy with me. Please continue with your great recipes,thanks God Bless!!!!!!!!!!!!!!!!
Sam Turnbull says
Oh wow that's so wonderful, Larry!! Congrats on all of your health successes. Thrilled you enjoyed the sauce 🙂