Vegan Yolk Sauce
This Vegan Yolk Sauce is savory and eggy, perfect for dipping toast or drizzling over pan-fried tofu.
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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.
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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.