Vegan Yolk Sauce

This Vegan Yolk Sauce will be a fantastic addition to your savory breakfast rotation! If you used to be a fan of runny egg yolks, this recipe is for you. Honestly, even if you weren’t a fan of runny yolks, you’ll still probably enjoy it since it’s not an exact vegan carbon copy.

My favorite way to use this sauce is to drizzle it over some pan-fried tofu, dipping slices of fresh buttered toast in the extra sauciness left behind.

Ingredients for Vegan Yolk Sauce

• Water. This is the base of your Vegan Yolk Sauce. I’ve tried this recipe with plant milk before to see if I could achieve a richer flavor and texture, but to my surprise, it was inferior to using plain old water.
• Nutritional yeast. This is going to give your sauce that savory, umami flavor that is unique to nooch. Plus, it’ll give the sauce an extra boost of yellow color!
• Oil or butter. Real eggs contain a little bit of fat, so we’re adding in some vegan butter or oil just to enhance the texture of our sauce.
• Cornstarch. This is going to bind with the water and thicken our Vegan Yolk Sauce to the perfect consistency.
• Kala namak (black salt). One of the most key ingredients in this recipe, black salt has a potent sulphuric smell and taste that is similar to that of real eggs.
  • You can usually find kala namak at your local Indian market. If you can’t find it in a local store, you can always find it online. Online spice shops should have it available, as well as bigger retailers such as Amazon.
• Onion and garlic powder. These are just to add a little kick of flavor to your yolk sauce.
• Turmeric. This is an optional ingredient but adding a pinch of turmeric will boost the yellow color of your sauce.

How to Make Vegan Yolk Sauce

1. To a small saucepan or skillet, add all of your ingredients except for the black salt. We leave the black salt out until the end because it loses some of its eggy potency as it cooks.

2. Whisk all your ingredients together until the cornstarch is fully dissolved.
3. Cook over medium-high heat until the mixture starts to boil.
4. Reduce the heat and cook for 2-3 minutes, whisking constantly, until thickened. The longer this cooks, the thicker it will become.

5. Remove pan from heat and whisk in your black salt.
6. That’s it! Your Vegan Yolk Sauce is now ready to enjoy.

Storage and Reheating

You can store your leftovers in an airtight container in the fridge for a few days, like anything else. However, the sauce does thicken and develop a sort of “skin” as it sits.

So when it comes time to reheat it, I recommend putting back it into a small pot or pan, adding a splash of water, and reheating it over medium heat until it’s warm and has the correct consistency.

More Vegan Sauces

• Vegan Cheese Sauce Recipe

Print

Vegan Yolk Sauce

This Vegan Yolk Sauce is savory and eggy, perfect for dipping toast or drizzling over pan-fried tofu.

Course Breakfast

Cuisine Vegan

Keyword egg

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Equipment

• small saucepan or skillet
• whisk

Ingredients

• 1 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons vegan butter or neutral oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• pinch turmeric for color (optional)
• 2 teaspoons cornstarch
• 1/2 teaspoon black salt kala namak

Instructions

• Add all ingredients *except* for the black salt to a small saucepan and whisk together until cornstarch is dissolved.
• Heat over medium-high until it starts to boil. Reduce heat to low/medium-low and allow to cook for 2-3 minutes, whisking constantly, until thickened.
• Remove from heat and whisk in black salt.
• Enjoy drizzled over pan-fried tofu, or as a dipping sauce for toast. You may wish to sprinkle a little extra black salt on top, for extra eggy aroma.

Reheating

• Much like real runny egg yolks, this sauce thickens slightly and will develop a "skin" as it sits. If you have leftovers to reheat, the best way to do it is on the stove in a small pot over medium heat. You may need to add in a little splash of water to thin it back out to your preferred consistency.

Video

Notes

Black salt: Also known as kala namak, this gives dishes that characteristic, funky “eggy” aroma. It can be found at many Indian markets or online. It loses a lot of its special flavor when cooked, so it’s best to add it at the very end.

Water vs. milk: I’ve experimented with using plant milk as the liquid in this recipe, but I personally like water the best. If you want to use milk to give the sauce a little extra body, I recommend the most neutral-tasting milk you can find. Soy milk and almond milk both affected the flavor.

Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @SarahsVeganKitchen_ or #sarahsvegankitchen.