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A rich and smooth sauce that is very close in taste to an actual egg yolk. The sauce is quick to prepare, made up of available ingredients, and serves as a base for many dishes such as Vegan Fried Egg, Shakshuka, Fettuccine, Spaghetti Carbonara, Creme Brulee, Roccott Crumply, and so much more.
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RECIPE
Basic Vegan Yolk SauceA rich and smooth sauce that is very close in taste to an actual egg yolk. The sauce is quick to prepare, made up of available ingredients, and serves as a base for many dishes such as Vegan Fried Egg, Shakshuka, Fettuccine, Spaghetti Carbonara, Creme Brulee, Roccott Crumply, and so much more.
Ingredients
- ⅓ cup vegan butter
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon cornstarch
- ¼ teaspoon Xanthan Gum
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon paprika
- ⅓ cup unsweetened plant based milk
- ⅓ cup water
- ¼ teaspoon black salt optional
- ¼-½ teaspoon annatto oil optional
Instructions
- In a small saucepan, melt the butter over medium-low heat.
- Add nutritional yeast, cornstarch, xanthan gum, turmeric, paprika, and mix.
- Increase to medium heat; add water and milk gradually, stirring constantly. Cook until the mixture thickens slightly. Remove from the heat and set aside.
- At this point, you can add Annatto oil extract to deepen the color. Add it gradually, while stirring, until you get the desired color. Cool for a few minutes, then add the black salt and mix well.
- The yolk sauce keeps in the fridge for about a week.
Notes
- Recipe adapted from The Non-Dairy Evolution Cookbook, by Skye M. Conroy.
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