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)
PRINT
PIN
Video
COMMENT
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...
Melissa says
OMG This sauce is AMAZING...my kids were licking their plates! I will be drizzling it on my next batch of tofu scramble to take it next level. Thanks for a fabulous recipe!
Margo says
Is the black salt in the pieces or ground? Thanks.
Michelle says
hey! just wanted to let you know i literally have a shortcut on my home screen to your website cause i use your recipes so often lol! this one is a game changer i missed dipping my toast in runny egg so much 100000/10 thank you!!!! love all your recipes!
Natalie says
Hi,
I'm excited to try this! Can you use corn flour/meal instead of corn starch?
Gaurav says
Just made this using cornflour. Seems to work fine (and is yummy!)
Kathya says
This is amazing! I used to love egg yolks and have decided to give them up for good and now I can enjoy the again, without any animal getting hurt!!!! Just a question. Can you refrigerate this and eat it next day! Thanks a lot for the recipe!!!
Jules says
I have and it's great the next day. In fact I have used it over the course of 2 or 3 days. After that it seems to break down and gets kind of watery. Still tasty but not great texture.
CeaCea says
THIS RECIPE IS GENIUS! THANK U so much 4 this!!! I have 2 say! I just stumbled upon it & have become obsessed! I can say the yolk DOES taste like over easy eggs 4 those who liked it & miss it!!! Now I can have vegan egg breakfast sammiches --any time I want! My next challenge will b figuring out how 2 make these, freeze & serve as needed. Again, thank u 4 sharing your genius 2 the world, 4 the greater good!
Sam Turnbull says
Haha! Amazing! So happy you love it 🙂
Laura Ferejohn says
Is there a way to save this fantastic sauce for use over a couple of days?
CeaCea says
It lasts about a week in the fridge, I usually make a big batch 2 eat thru the week so u should b good.
Jill M Clark says
I know this is an older comment, but I think if you use sweet rice/mochi flour instead of cornstarch it might freeze ok. Cornstarch based sauces tends to separate/go thin when frozen or cooked too long : )
Brenda says
Thank you SO much for this recipe, Sam! This recipe is deeelicious, and I'm super delighted!
Like others, dipping breakfast things in egg yolk is one thing that's been difficult to give up in my quest to become 100% vegan.
So the first time, I made it 'exactly' as per your recipe, including even using the link you provided to order the same brand of black salt you use. What they shipped, however, had a different label and looked to be a different brand (pink label, and it says "Black Salt powder". And this first time, it was far too salty.
I decided to cut the salt in half, and it's been pretty much perfect. Even at half salt, there's still enough to give me yolk-like flavour and satisfaction. And I'm suspecting that if I try a different brand of black salt, I might need to adjust it up or down again. And that's okay.
So thanks again, Sam. You are my hero in in this vegan quest!
Christine says
I love this sauce! It's so savory and has the perfect texture. I like how you can adjust how "eggy" you want via the black salt. I eat this all the time with asparagus and toast. Thanks for the recipe 🙂
Sam Turnbull says
You're most welcome 🙂
Carrie Calkins says
My brain is so confused... in a good way. Very delicious! Breakfast is my least favorite meal, but I will definitely add this to my morning potatoes and broccoli.
Haha, reminds me of eating a grapple. an apple / grape cross breed, I was eating an apple but it tasted like a grape. Head tilting. Thank you!!!
Laure says
OMG. This is mind blowing! What a lovely breakfast I have just had.....It is because of receipes like this that I love being Vegan....Yum, Yum....And it does not take any longer than boiling an egg....I know myself, I will be obsessed by this taste for days.......Thank you for the recipe!!!
Sam Turnbull says
Haha! Amazing 🙂
Micaela says
I’ve been vegan for 3 years and the only thing I miss is egg yolk because I can’t a suitable replacement. That has changed today. I’m obsessed.
Sam Turnbull says
Haha! Awesome!
Deb says
I am not vegan, but I have an egg allergy. What a treat this was! It’s been so very long since I’ve eaten anything similar without wrenching pain in my gut. Was a very comforting breakfast during this time of staying at home. Thanks for sharing.
Sam Turnbull says
So happy you enjoyed it, Deb!
Karen Pearson says
I finally got black salt yesterday and made this for breakfast today. You knocked it out of the park! Like most people, I miss dipping my toast in runny yolk. When I tried it by itself I couldn't decide if it tasted like egg yolk, but on toast my brain didn't know the difference, like the person who said grapple. 🙂 Mind officially blown! My go-to breakfast is a quinoa and veggie bowl and I used to top it with a sunny-side-up egg. Mmmmm, I miss the runny yolk soaked into the quinoa. I can't wait to try it with this sauce.
Veronica says
Ok, this was ridiculously good and tasted so much like an egg yolk. Not quite the same but pretty darn close. Will make again and again! Thanks
Sam Turnbull says
So happy you enjoyed, Veronica 🙂
Gemma says
Wow i was so impressed by this it tastes like how i remember egg yolk. Thanks so much! What did you do withthe leftovers as I only used about 1/8th ifthat of it? Can i put it in the fridge?
Sam Turnbull says
Yes you can. It will congeal a bit, but you can reheat it and add a bit of water as needed to thin.
Sarah says
Is there an alternative to canola or vegetable oil? I like the sound of the recipe but those are awful for health. Yuck.
Sam Turnbull says
You can use any flavourless oil.
Jules says
Hi! I make this sauce a LOT. I love to dip my breakfast sammies in it and to pour it over my vegan Juevos Rancheros, and Shakshuka. And...so many things. It's so good and to me tastes just like the runny egg yolks I used to love.
Today, I tried making it w/ aquafaba in place of the oil, just to see if it would work. It does!!! My daughter (who also eats this sauce a lot) and I both were very happy w/ the outcome. Really could not taste the difference on my breakfast taco. So you can give that a try. I did 2 Tbsp just like the oil in the original recipe.
DJ says
Thank you! I've been wanting to try this but couldn't think of what to substitute for the oil. Aquafaba is genius! Thanks again!
Sarah says
Fantastic! I haven't tried the fried egg yet but the dipping sauce was so perfect for my sauteed shredded brussels sprouts which I used to have a poached egg with and have been missing that runny egg since going vegan. THANK YOU!
Sam Turnbull says
You're most welcome, Sarah 🙂
Louisa says
I’m keen to try this recipe. Is it possible to replace the oil with anything else? Veggie broth perhaps? Thanks!
Rachel says
I tried it with the oil the first time and it tasted great! Just like egg yolk. Second time I left the oil out completely and it tasted just the same to me. I think oil just makes the texture more egg yolky since egg yokes have all the fat of an egg, but really I didn't notice much of a difference at all.
Louisa says
Thanks so much
Catriona MacAuslan says
The black salt has been staring at me for 4 weeks! Sunday breakfast of grilled tomatoes and sweet potato cakes was just the right time. Yum! This sauce was so quick and easy AND very egg yolky. Only new to the world of vegan and trying to avoid prepared meals so sites like yours are my go to. Thanks for this recipe and all your other inspiration.
Sam Turnbull says
You're most welcome, Catriona!
Sam Turnbull says
Yes you can skip it or sub it. The oil adds to the richness so that it has a similar taste and mouthfeel as egg yolk, but it will still be yummy without it 🙂
Delia Fey says
I can't wait to try it out! I have black salt but have yet to use it. I never liked runny egg because of what it was but if this tastes good I'll try it knowing it's your recipe & it's vegan. I look forward to to trying your other recipes using the sauce too.
It's been awhile since I posted. I still read your blog and just lent your cookbook out to someone at my kids' daycare who wants to eat veg but thinks it's too hard since they live w/ meateaters. I encouraged her, telling her I've been non-dairy vegetarian for 20 years and know only 4 other vegetarians around here but I really enjoy it, it reversed my muscle disorder & I cannot imagine going back.
Keep up the awesomeness that you are, Sam!!
Delia Fey
Sam Turnbull says
Wow that's awesome Delia! Congrats! Thrilled you are enjoying my recipes so much 🙂
sally says
Well done for your runny egg recipe! I am so pleased to learn of this black salt. I haven't eaten egg for 40 years but occasionally fancy it. I liked your recipe as it was, but then tried to make a more 'hard boiled' version like this:
Approx 1tbl of your sauce mixed well with approx 2 level tbl of mashed potato. Add 2 drops of yellow food colouring to brighten,(optional) and approx one small garden peas worth of the black salt well mixed in, (which could be less, or more to taste.)
Spread on bread or crackers, add dash of black pepper, and cucumber or cress too if like. It became a pate texture and very tasty warm or cold. A little salty but I used to like plenty of salt on egg anyway.
Sam Turnbull says
Very cool!
Julia says
I wonder if this would be good stirred into or on top of scrambled tofu?
Byron says
Can confirm, it is. After pressing and crumbling it and then seasoning lightly w/garlic powder and nutritional yeast, I spooned about 3-4 tablespoons of this into the tofu and then marinated it overnight w/out adding any additional liquid. Flavor was spot-on, almost tasted exactly like scrambled eggs. Was at least the closest thing I'd had to them besides Just Egg.
Sam Turnbull says
I know many people have done just that 🙂
Huong Nguyen says
Hi Sam,
Thank you for your delicious vegan toast dipping sauce, that I try this morning. It’s really good, I like it very much.
I am happy to discover your website, your recipes are simple, fast and easy to make. Thank you again.
Huong
Sam Turnbull says
So happy you are enjoying my recipes, Huong 🙂
Eli says
Can you store it in the fridge and use again the next day?
Sam Turnbull says
Yes you can!
Eli says
yay! Thank you.