Vegan Dippy Eggs
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These vegan dippy eggs will become your go to vegan egg substitute for when the breakfast cravings hit. It’s the perfect emulsion of custardy creaminess, silkiness and umami with the unreal consistency of the best egg yolks you’ve ever had and a hint of sulfur from Kala Namak salt.
Vegan Dippy Eggs
Or edible liquid gold as I like to call them because this little alchemist turned plants into gold for you! No chicken eggs made with a blend of waxy potatoes, carrot and olive oil for the richest emulsion to dip your breakfast toast, bruschetta, fries, vegan chicken, steaks and nuggets. This dreamy silken sauce is better than any dippy eggs you’ve ever had with the perfect texture, flavor, eggyness and zero cholesterol. If you liked my previous eggs from plants, I am sure you will absolutely fall head over heels in love with this recipe.
Useful Ingredient Notes
- Waxy Potatoes – These make the ideal blank canvas to work with. They have a silky, moist and creamy texture when cooked and blend beautifully into a luxurious custardy emulsion. I used Yukon gold but any waxy potato will work, remember to peel and rinse them well.
- Carrot – A small carrot will be enough to add a subtle sweetness characteristic of yolks and help with a hint of color.
- Onion – Sautee 1/2 of a small sweet onion for umami and depth of flavor. Don’t overdo it, you want the sweetness and complexity without being able to taste the onion.
- Olive Oil – This is when you want to reach for your good cold pressed extra virgin, egg yolks are fatty and rich and the olive oil will provide that while delivering the silkiest emulsion for your taste buds.
- Miso Paste – Use an organic mild white miso from chickpeas or soy to deliver the umami profile. It’s absolutely fabulous, don’t leave it out.
- Nutritional Yeast – For more savory flavor and a B vitamin boost.
- Turmeric – A tiny pinch goes a long way, I used it mostly for color as I don’t want to taste it here.
- Kala Namak Salt – This sulfuric salt is where the eggy flavor comes from. Blend about 3/4 teaspoon fine salt into your mix and serve with extra on the side if you find you prefer a more eggy scent.
- Starchy Water – Save 1/2 cup of the water from boiling the potatoes, the starches will help with the final silky texture of the yolks.
On Storage + Reheating
Best served hot right after blending. Any leftovers keep well in the fridge up to 5 days and reheat nicely in a little sauce pan (or microwave oven) until bubbly and hot. You ca run the mixture through the blender again to fluff up the emulsion if desired.
Serving Suggestions
- Potato Flatbread
- Avocado Bruschetta
- Homemade Crusty Bread
- Vegan Focaccia
- Seitan
- Vegan Ribs
- Vegan Chorizo Tacos
- Lentil Sloppy Joes
- Crispy Baked Tofu
- Shredded Tofu Chicken
how to make amazing dippy vegan eggs
Vegan Dippy Eggs
Ingredients
- 2 cups gold potatoes peeled + diced
- 1/3 cup carrot peeled + diced
- 1/2 small sweet onion diced + sautéed
- 1/2 cup reserved water from the boiling the veggies do not salt it
- 1/4 cup extra virgin olive oil + more as desired
- 2 Tbsp nutritional yeast
- 1 Tbsp white miso paste
- 3/4 tsp fine kala namak salt + more for serving
- 1/4 tsp turmeric
- Black pepper (freshly cracked to taste
Instructions
- Peel and dice the potatoes and carrots. Transfer to a medium size pot, cover with water by a couple of inches and bring to a boil. Cook for 5 to 10 minutes until fully soft.2 cups gold potatoes, 1/3 cup carrot
- Meanwhile sautee the onion in a light drizzle of olive oil until softened translucent and begins to get some color.1/2 small sweet onion
- Reserve 1/2 cup of the veggie boiling water and add it to a powerful blender together with the potatoes and carrots, nooch, miso, onion, turmeric, kala namak salt, olive oil and a pinch of freshly cracked black pepper. Process on the hot liquid setting until silky smooth and there are no lumps.1/2 cup reserved water from the boiling the veggies, 1/4 cup extra virgin olive oil + more as desired, 2 Tbsp nutritional yeast, 1 Tbsp white miso paste, 3/4 tsp fine kala namak salt , 1/4 tsp turmeric, Black pepper (freshly cracked to taste
Video
Notes
- Kala Namak Salt - This sulfuric salt is where the eggy flavor comes from. Blend about 3/4 teaspoon into your mix and serve with extra on the side if you find you prefer a more eggy scent.
- Starchy Water - Save 1/2 cup of the water from boiling the potatoes, the starches will help with the final silky texture of the yolks.
- Olive Oil - This is when you want to reach for your good cold pressed extra virgin, egg yolks are fatty and rich and the olive oil will provide that while delivering the silkiest emulsion for your taste buds. ( you can omit the oil of course to make it WFPB but the yolks won't be as rich).
- Waxy Potatoes - These make the ideal blank canvas to work with. They have a silky, moist and creamy texture when cooked and blend beautifully into a luxurious custardy emulsion. I used Yukon gold but any waxy potato will work, remember to peel and rinse them well.
Delicious! Thanks for making a vegan dipper egg recipe with real ingredients in it, it was nice knowing I was eating carrots and potatoes not just fillers.
Thank you Julia, I am so trilled you enjoyed it ~ Florentina Xo’s
My favorite vegan dippy eggs, I double batch it to keep in the fridge for the week. The texture and flavor are outstanding and I feel good about eating this. Thank you for making the recipe with good for you ingredients 🙏🏼