Vegan Yolk Sauce
A silky smooth and delicious Vegan Yolk Sauce, perfect for dipping or for Vegan Fried Eggs!
This Vegan Egg Yolk Sauce can be made in about 10 minutes or less, it’s super easy, and super delicious! Perfect for dipping toast!
Or adding to a Vegan Eggs Benedict!
Or even a Vegan Fried Egg!
ingredients for vegan Yolk sauce
This sauce for this recipe was inspired by THIS ONE by my friend Jonathan at Ticho’s Table. He uses ketchup and mustard in his, which sounds odd. But a lot of vegan egg yolk recipes use tomato for it’s color and umami flavor. And mustard adds some nice flavor as well as some emulsion.
We’ll also be using some oil to replicate the rich and decadent nature of non-vegan egg yolks. Nutritional Yeast will help it get even more savory. And Black Salt will add an unmistakable “Eggy” flavor!
how to make vegan Yolk sauce
This couldn’t be more simple! We just need to get some water and oil, and then a bunch of seasonings. I like to use my immersion blender to mix it up. You can use a normal blender, but you’ll need to drizzle the oil in slowly to emulsify it.
An immersion blender will really make this fool-proof! We’re also adding some cornstarch to thicken it. Once it’s blended, simply heat it over medium low just until it thickens. Then remove it from the heat and add some more black salt for eggy flavor.
Like I said, you can use this for dipping some toast, or making my Vegan Fried Egg!
You don’t have to use any fancy ingredients for the egg either, you can just drizzle some of this sauce on the egg white!
You can even use it on a Breakfast Burger!
storage & reheating
Simply store in the fridge. Gently reheat in a saucepan on low heat. Do not microwave it can get clumpy and lose the emulsion. Use within 3-4 days.
other breakfast recipes you’ll dig
Vegan Yolk Sauce
Ingredients
- 1/2 cup water
- 1/2 cup neutral flavored oil
- 2 tsp cornstarch
- 1 Tbsp nutritional yeast
- 1 Tbsp ketchup
- 1 Tbsp yellow mustard
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1 – 2 tsp MSG
- Salt to taste
- 1/4 tsp Black Salt or to taste
Instructions
- Add all the ingredients but the black salt to an immersion blender cup. Blend with an immersion blender until smooth and emulsified. Alternatively you can use a regular blender. But slowly stream in the oil as the blender runs to create the emulsion.
- Add the sauce to a saucepan and gently heat over medium low until the cornstarch is activated and thickens the sauce. Remove from heat and add in the black salt. Taste and adjust for seasoning. If your emulsion breaks you can simply blend it up again.
- Enjoy immediately!
Love this recipe, thank you for creating it! My only addition was a 1/2 teaspoon of porcini powder.
Glad you like it, and extra umami never hurts!
This works incredibly well for a vegan carbonara
Oh nice, I was actually planning on using it for that, so good to know it will work! I need to make that soon! Thanks!!