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 savory, 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 flavor 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, savory, 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! Let it cool completely, then store it in an airtight freezer-safe container or freeze individual portions in an ice cube tray. Thaw overnight in the fridge, then gently reheat on the stove or in the microwave, whisking well and adding a splash of water if needed to loosen the sauce.
Can you make Vegan Egg Yolk ahead of time and reheat it?
Yes! Store the prepared vegan egg yolk in a sealed container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring well and adding a splash of water if needed to reach your desired consistency.
Why isn't my vegan egg yolk the same color as yours?
Turmeric can vary quite a bit in color from brand to brand, so your vegan egg yolk may turn out more yellow, orange, brownish, or even slightly green-toned than mine. Don't worry, it won't affect the eggy flavor. The turmeric is only there for color, so feel free to reduce it, leave it out, or use a tiny drop of yellow food coloring instead if you prefer.
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
Ways to use Vegan Egg Yolk
Of course, my favorite way to enjoy this vegan egg yolk is hot with buttered toast for dipping, but don't stop there! Readers have found all kinds of delicious ways to use this easy eggy sauce. Try it:
- drizzled over tofu scramble for an extra-rich, eggy breakfast
- spooned over a vegan breakfast sandwich
- drizzled over vegan carbonara for an extra-rich, yolky finish
- over hash browns, breakfast potatoes, rice, or grits
- as a hollandaise-style sauce over tofu, toast, or asparagus
- in a breakfast burrito
- or used to top a bowl of bibimbap
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
- 4 teaspoons 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.
VeggieTater says
I love this Sam, I've made it dozens of times! This morning I was getting ready to make my bowl of oats (never sweet, always savory) to which I sometimes add a bit of black salt and nooch to finish, when this egghead hit upon a weird hydrid idea... yolk my oats up! I tossed about 1/2 cup oats, 1/4 cup chickpea flour, some hemp hearts, nooch, pepper and turmeric, a few chunks of cauliflower, onion, and carrot, (gotta get those veggies in!) and three cups of water into my blender and whizzed until smooth. I cooked it on the stove till the oats thickened to near yolk consistancy, while i toasted some seed bread i recently made. When the oats were done I stirred in some black salt (it loses a lot of flavor when you cook it) and a few fake bacon pieces for added flavor, and dipped away! It was wonderful, and when i ran out of toast sticks I dug in with my spoon! Bottomless bacon and egg yolk with the benefits of oats and chickpeas! It was so satisfying and I was so full I don't know if I'll want to eat again today! Definitely on my lineup for repeat, weird as it may be!
Charli says
This is sensational and so easy to make!! I used to love dippy egg yolk so this really hit the spot, so good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! 😍 I’m so happy it hit that dippy egg yolk spot for you, Charli!
Adrian Spencer says
Love it! So do my girls! They wiped out a batch I made for brunch today. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Adrian! Yay! 😊 I'm so happy you and your girls loved it. Sounds like brunch was a success!
Heather says
This was so good and so easy! Could not believe how much this reminds me of an egg yolk. It’s been many years. But I have missed dipping my toast in an egg yolk so much!
Thank you for this amazing recipe that’s so easy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww, that makes me so happy to hear, Heather! 😊 Thanks so much for your kind words!
Diane says
I substituted half the water with silken tofu and it was perfect! I used to love poached eggs so this really hit the spot!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooh, I love that idea, Diane! Thanks so much for sharing—it sounds like a delicious way to make it even creamier. 😊
Wendy Louise Geiger says
I love this recipe. With a little added lemon and smoked paprika I love stirring up veggies and making breakfast burritos with it, pouring it over tofu on spinach and bread for eggs benedict like a hollandaise sauce. I follow the base exactly but sometimes halve the oil for calorie reduction. It's quick, easy, but rich! Love it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Wendy! Love all those serving ideas and the hollandaise style use 😊
Denise says
One of the things I missed the most was eating a warm egg yolk with toast to dip into. Today I made the egg yolk recipe with tofu for breakfast, and honestly, it was delicious. I made it without oil and it still tasted exactly the same. Thanks Sam for creating this recipe — I’m having it again for breakfast tomorrow too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that makes me so happy to hear, Denise 😊
Dorian says
Ive made it and I love it. Thank you. I really missed the taste if runny yolks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear, Dorian! 😊
amy says
I love love love love this recipe! It is so delicious and it takes me back to my childhood as I'm sure it does many other people. Thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Amy! That makes me so happy to hear. I love when recipes bring back those nostalgic flavors 😊