Vegan Egg Yolk Sauce
You won't ever miss eggs again after dipping into this yolk sauce! Enjoy over tofu, on a breakfast sandwich or over vegan toad in the hole!
Ingredients
- ¾ cup water
- 1 tablespoons nutritional yeast
- ¼ teaspoon ground turmeric
- 1 tablespoon cornstarch
- 1 tablespoon vegan butter
- ¼-½ teaspoon kala namak (black salt)
Instructions
- In a small sauce pot whisk together the water, nutritional yeast, turmeric and cornstarch.
- Place over medium heat, add the vegan butter and stir until you see the sauce change to a shiny dark yellow texture that resembles egg yolk, about 5 minutes.
- Remove from heat and stir in kala namak ¼ teaspoon at a time to desired saltiness. Enjoy!
Notes
Storage- Leftover yolk can be stored in a sealed container in the fridge for up to 5 days. Before enjoying, reheat the sauce on the stove stirring well to freshen it back up.