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 Toast Dipping Sauce. Oh yeah I did, I really, really did.
It’s not unusual that I get inspired by a non-vegan recipes because that’s how I get most of my inspiration for this blog and end up creating 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.
Now does this vegan toast dipping sauce taste exactly like egg yolk? To be honest, I don’t really know. I haven’t eaten an egg yolk in well over 5 years, so I was drumming up the old memory bank trying to guess at the flavours. But what I can tell you is that this sauce takes just 5 minutes to make, uses only 6 ingredients, 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!
To make Vegan Toast Dipping Sauce: 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.
It's a vegan egg yolk! Just 5 minutes to make, only 6 ingredients, 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!
- 1 cup water
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons light oil (such as canola or vegetable)
- 2 teaspoon nutritional yeast
- 3/4 teaspoon black salt (also called kala namak)
- 1/4 teaspoon turmeric
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.
Bon appetegan!
Sam.
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. ⭐️⭐️⭐️⭐️⭐️
Awesome!! Thrilled you love it so much, Joelle 🙂
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
My original response to this comment got deleted, but I just wanted to say again thank you so much for your kind words, Delia 🙂
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!
Hahahaha! Love it so much!!!! Thank you, Lisa 😀
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. ☺️
Thrilled you enjoyed it so much, Brenda!! 😀
Mine didn’t really taste like egg yolk idk why.
Did you use black salt?
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.
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!
Hahahaha! So happy you enjoyed it so much, Karen! 😀
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!
Bahahaha! Love it!!! Yay! Thrilled you enjoyed it so much, Lynda 🙂
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
Yay!! Thrilled you loved it so much, Leigh 🙂
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
That is weird! The yellow colour comes from turmeric. Is it possible that somehow your turmeric is more on the green side?
Ooooh maybe!! I’ll try without the next time I make it 😀
What did you cook it in. Aluminum pots will do that
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!
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 🙂
Definitely dissolved the cornstarch in cold water. We bought new cornstarch in case that was the issue.
Thanks for getting back so quickly!!
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.
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,,
Haha,happy you loved it!
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
Haha! Awesome, so very happy you enjoyed it so much, Laura 🙂
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
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! 😀
Delicious, so easy to make,just concerned about eating that much oil,can I eliminate oil or cut in half?
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!
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!
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!
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!
Yay!!! Thrilled you loved it so much. 😀
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?
Hi Marsha, glad you enjoyed it. Egg drop soup, interesting idea! I will have to toy around with that one.
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. . .
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.
Interesting! I will have to give it a try sometime 🙂
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!!!
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 🙂
Omg! Made this tonight and it was amazing!! Black salt will be a staple in my kitchen!!
Right!? It’s such a cool trick! Thrilled you loved it so much, Carmelina 🙂
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.
Yes you can always reduce salt and add to taste. Enjoy!
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!
So happy you enjoyed it, Lauren 🙂
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!
Wonderful! Thrilled you loved it so much, Deb 🙂
Hello! This looks amazing – do you think if I substituted chickpea flour for the cornstarch it might taste even more eggy?
Wow I didn’t know chickpea flour is another substitute for cornstarch. Good to know.
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.
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.
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 🙂
Needed some comfort food this morning and this with toasted sourdough bread was just the thing! Super yummy! Thanks, Sam.
You’re most welcome 🙂
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 🙂
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.
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!
Yes maybe! Just add salt to taste next time. 🙂
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?
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.
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?
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.
Wow. This is delicious with some toast. It tastes so much like egg yolk. Amazing. Now to make the breakfast sandwich…… Thank you.
So happy you love it, Jeannie! 😀
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.
Oh that’s so amazing! Thrilled this has solved your cravings, Mari! Let me know if ever have any other recipe requests 🙂
I am making this to dip and smother a potato burrito!!! Can’t wait,
Oh yum!! Breakfast burrito of champions!
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. 🙂
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 🙂
Mine too, too much turmeric perhaps?
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!
You’re most welcome, Kansas! So very happy you loved it so much 😀
This is seriously a game changer for the former egg fan! I can not believe how amazing this is. So easy and it tastes JUST LIKE EGGS! Your are a frickin genius!
Hahaha! Awesome!!! Thanks so much, Ann! Great to hear that it tastes just like eggs too. Now I know 🙂
I just tried this! So yummy! I used to love having a runny egg with pancakes before I have up eggs. This recipe is spot on. I didn’t have any black salt so I just used regular and it was still delicious! Thanks for all your awesome recipes. It makes being vegan so much more fun!
Wonderful! So very happy you loved it so much, Brenna 🙂
OK. I made this recipe, not because I miss the taste of egg yolks but because I was way too intrigued.. and well it tasted exactly like it! A bit too similar, actually. haha! I made a second batch to go in a sandwich and did more nutritional yeast and less black salt, yummm. Thanks for this amazing recipe Sam, you’re a genius x
Hahaha! That’s awesome! So happy you enjoyed it, Ren 🙂
I love black salt! It is so good on tomatoes and tofu! This sauce is way quicker than another one I normally use so I love this one! Thank you!
You’re welcome, Jen! 🙂
I man dying to try this but I can’t find black salt anywhere! I live in Ontario.
Whoops, I didn’t proof read that, sorry!
Hi Wendy, I’m in Ontario too. You should be able to find it at any Indian or Asian grocery store (it’s often called kala namak) or you can order it on amazon here.
Thank you!!! I was wandering around in health food stores and gourmet shops.
Ah yes, they won’t likely have it. For help in the future, I have some tips about vegan pantry staples here. I hope you love the dipping sauce!
This stuff is so good! I made some for your vegan breakfast sandwich and I’m now addicted to it!! Only negative is now I eat a ton of bread to sop it all up lol! Thank you for this recipe!!! (If anyone is curious, I used sunflower oil because it’s my favorite and I think it’s the best combo here.)
Yay!! So happy you love it so much, Hazel! I know you pain, you should have seen how much bread I went through when I developing this recipe, hahaha!
A new favourite! It’s been a long time since I’ve had eggs, but couldn’t resist testing this out. My husband stole a piece and was won over instantly. It is SOOOOO delicious! Just saw that you came up with a breakfast tofu sandwich using the sauce, so we are going to make “breakfast for dinner” this week! YUM!!! Thank you again for another amazing recipe!
Haha! Love it! So very happy and you and your husband enjoyed it so much!
Very tasty! Mine didn’t seem to want to thicken even a little bit, so after 10 minutes of whisking, I took it off the heat and then it thickened from water to runny-egg yolk style.
Glad you enjoyed it, Ginny! This sauce will become only slightly thickened, similar to the texture of a runny egg yolk, and it will continue to thicken more as it cools.
Made this for breakfast yesterday and it was a slam dunk! Perfect. I could have eaten the whole batch myself but had to share. Next time I’ll fry up some hash browns to go with it…
Thanks again for another winner!
Yay!!! So happy you loved it so much, Kim 😀
The only thing I miss about being vegan and this is the truth, is dipping toast in egg yolk. Can’t believe you fixed me up. I’m going to the store tomorrow. I am making the tofu scramble eggs from your cookbook tomorrow but dipping toast, holy smokes can’t wait!
I LOVE your cookbook. Everything is so tasty and easy to make. I am a widow and cooking for one isn’t much fun. I either halve the recipes or make the whole recipe and freeze what I don’t eat. Let me tell you, your cookbook has made my life so much easier. I take the cookbook to the store, sit down and have a glass of tea, decide what I want to make. Put the list on my phone and then go shopping. It’s really a fun outing. We are fortunate to be loaded with gorgeous grocery stores in my little town. (We can even purchase a glass of wine at a couple of our grocery stores to take while shopping. Come visit our little town. It’s grocery store mecca.)
Thanks!
P.S. I am not a dough person but your pizza crust recipe turned out great and then one can make pizza pockets. What a treat!
Aww that’s wonderful, Irene! So thrilled you are loving all the recipes so much, and even happier that I was able to fulfil the one thing you missed as a vegan!! I hope you love the dipping sauce. I just served it to my parents the other day, and as omnivores, they were blown away, so I am sure you will love it too. Wine while you shop!? That sounds like dangerously fun!! I should visit! Haha.
Ive been following you on Pinterest and my sister got me your book. i have to say that you make Vegan eating/cooking/baking a JOY! Every time i read a blog or recipe from you i think “Oh my gosh, it’s like you’ve read my thoughts!!!” Thank you so much
Aww that’s lovely, it’s my pleasure, Sharon. Thrilled you are loving my recipes so much 🙂
since going vegan 2 years ago the one thing i have missed is a soft boiled egg and now i don’t need to miss it any more. I just made this for my breakfast and I have to say, OMG you are a genius! anyway I’m off to make more toast to soak up this delicious eggy sauce …… good job Sam! x
YAY! Thrilled you love it so much, Wendy, and that you no longer have to miss a thing 🙂
Any ideas for a substitute for the corn starch? I am highly allergic to corn, so often have to substitute corn starch. The different starches all behave slightly different, depending on how they are used. If you are not sure, do you have an idea of a good one to start with?
I haven’t tried it myself, but I believe arrowroot should work fine here. Enjoy!
This looks Amazing! Can’t wait to try it!
Yay!!
What a genius you are! I made it for my breakfast and had 2 slices of toast. I am going to try it with cottage fries or hash browns tomorrow! Love English breakfasts with potatoes, sliced tomatoes and steamed greens especially kale but really miss the egg yolk to dip the potatoes.! However I did have a problem with all that oil being incorporated in the sauce. I floated to the surface. Yes, I whisked the whole time. Next time I will try less oil.
Haha thank you! So happy you enjoyed it! The oil won’t really incorporate until the last minute or two when the sauce thickens, then you should be able to whisk it in 🙂
Do I foresee a Hollandaise sauce recipe in the near future????
I already have one in my cookbook! 🙂
I use “The Vegg” vegan egg like this but I also lightly pan fry some slices of tofu then dice them, then put “The Vegg” on it and cook until heated. Really satisfies that fried or soft boiled egg craving! Glad to see this recipe, might be able to save some money on “The Vegg,” which is a little pricey.
Awesome!! I am planning on playing around with fried egg type ideas next….
Can this be made without the oil or something substituted for it?
I found it needed the oil for the richness that’s similar to eggs. You can try skipping it, but the sauce may be lacking a bit.
Thanks. Sounds yummy.
Can’t wait to try this! Used to looove my dippy eggs. Like Kristen says: will it keep?
So excited! As I said to Kristen, it does keep in the fridge, but it will become solid, so you will have to re-heat it and maybe add a bit of water to thin it out again. And since it only takes 5 minutes to make, I think it’s almost easier just to make it fresh
This looks so good and I can’t wait to try it, Do you know if it will keep in fridge? I would love to have some on hand for the mornings I am running a bit behind.
I don’t know for sure obviously if it would keep but I don’t see why it wouldn’t considering its water and corn starch. Worst case scenario it needs to be stirred when you heat it up but I don’t think it would seperate.
That’s right, Katherine 🙂 Thanks for the review!
It does, but it will become solid, so you will have to re-heat it and maybe add a bit of water to thin it out again. And since it only takes 5 minutes to make, I think it’s almost easier just to make it fresh 🙂