Basic Vegan Yolk Sauce

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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.

Basic Vegan Yolk Sauce

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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Ingredients

  

• ▢ ⅓ cup vegan butter
• ▢ 1 Tbsp nutritional yeast flakes
• ▢ ½ tsp cornstarch
• ▢ ¼ tsp Xanthan Gum
• ▢ ⅛ tsp ground turmeric
• ▢ ⅛ tsp paprika
• ▢ ⅓ cup unsweetened plant based milk
• ▢ ⅓ cup water
• ▢ ¼ tsp black salt optional
• ▢ ¼-½ tsp 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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