Vegan Egg Yolk Recipe
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The perfect vegan eggs – a creamy runny vegan egg yolk emulsion made from butternut squash and smooth olive oil seasoned with sulfuric Kala Namak black salt for the ultimate eggy flavor. Easy, gluten free, cholesterol free and incredibly delicious recipe!
Vegan Egg Yolk
Let’s make vegan eggs from scratch! To be specific I’m talking about custardy runny vegan egg yolks for dipping, which is of course the best part! It’s the perfect silky emulsion / dipping sauce for your morning toast or bruschetta or to actually pour over your main tofu scramble as a satisfying hearty breakfast but without the cholesterol!
Butternut Squash vs Yellow Tomato “Egg” Yolks
- Butternut Squash – creamy texture with a mild flavor profile that picks up the umami seasonings beautifully and fabulously emulsifies with the olive oil. It’s available year round fresh or frozen and it works great here in both form. Dice it small and boil for a few minutes until tender. You’ll love how It whips into a custard like consistency in the blender without any thickeners or fillers – my absolute favorite!
- Yellow Tomatoes Variation – They make a gorgeous yolk with a very subtle tang but they are super seasonal. Even in the middle of August there Is a small window in which they are available in either an heirloom option or Sungold cherry tomatoes. Definitely worth a try if you stumble upon them or grow your own. No need to blanch and peel, just add them to the pan after sautéing the onion and cook until they release their juices. Blend with the rest of the ingredients as per recipe instructions.
The Eggy Flavor
As perfect as this creamy emulsion is, the fact remains that it wouldn’t taste like eggs without Kala Namak salt. It’s a Himalayan pungent sulphurous salt that comes in a range of colors from light pink, purple to black and brown. A little goes a long way but serve extra on the side.
To complete the complex umami flavor profile I also added some deeply sautéed onion, a touch of white miso and nutritional yeast alongside an optional tiny pinch of turmeric for a richer golden hue.
About the Olive Oil
In order for your vegan eggs to achieve a rich silky emulsion similar to “chicken eggs” you’ll need fat. I prefer a light floral extra virgin olive oil but any neutral vegetable oil will work. Yes you can make it oil-free and WFPB compliant by swapping the oil for some of the squash boiling water or veggie stock. It will be yummy, nutritious and healthy but that fatty rich defining element won’t be there.
On Storage + Reheating
Leftovers keep well in the refrigerator up to 5 days and they reheat beautifully in a saucepan on the stove top and even the microwave oven. Keep a close eye on the sauce during reheating and use a whisk to re-emulsify it.
Serving Suggestions
- With Toast or Bruschetta
- As a Dipping Sauce for Cauliflower Wings
- Drizzled over this Lentil Loaf
- Vegan Crusty Bread
- Potato Flatbread
- Vegan Chicken Nuggets
- Caesar Salad
- Lentil Sloppy Joes
- Roasted Cauliflower Steaks
- Fried Mushrooms
- Vegan Steaks
- Seitan
how to make runny vegan egg yolk
Vegan Egg Yolk with Butternut Squash
Ingredients
- 1 lb butternut squash diced (frozen or fresh)
- 1/2 yellow onion diced
- 2 Tbsp nutritional yeast
- 1 tsp kala namak black salt + more to taste
- 1 Tbsp white miso
- 8 Tbsp extra virgin olive oil
- 1/4 tsp turmeric (optional for color)
Instructions
- Bring a medium pot of water to a boil. Add the butternut squash and simmer until tender, about 5 to 10 minutes. Using a spider ladle transfer the squash to the bowl of a powerful blender. (Do not add any water).1 lb butternut squash
- Meanwhile preheat a skillet over medium heat and sauté the onion until softened and translucent and begins to get a little golden around the edges. Transfer to the blender.1/2 yellow onion
- Add the spices and olive oil to the blender (nutritional yeast, miso, turmeric + black salt). Process until a silky smooth emulsion is achieved. (For a riches yolk you can add more olive oil but I found this ratio to be perfect )2 Tbsp nutritional yeast, 1 tsp kala namak black salt , 1 Tbsp white miso, 1/4 tsp turmeric, 8 Tbsp extra virgin olive oil, 1 lb butternut squash
- Serve with an extra sprinkling of black salt and crusty bread, bruschetta, toast or crostini for dipping.
Video
Notes
- About the Olive Oil - In order to achieve a rich silky emulsion similar to "chicken eggs" you'll need fat. I prefer a light floral extra virgin olive oil but any neutral vegetable oil will work. Yes you can make it oil-free and WFPB compliant by swapping the oil for some of the squash boiling water or veggie stock. It will be yummy, nutritious and healthy but that fatty rich defining element won't be there.
- Yellow Tomatoes Variation - If using cherry or larger heirloom tomatoes there's No need to blanch and peel them, just add them to the pan after sautéing the onion and cook until they release their juices. Blend with the rest of the ingredients as per recipe instructions.
- The Eggy Flavor - As perfect as the creamy emulsion is, the fact is that it wouldn't taste like eggs without Kala Namak salt. It's a Himalayan pungent sulphurous salt that comes in a range of colors from light pink, purple to black and brown. A little goes a long way but serve extra on the side.
I can’t believe how amazing this tastes and the idea of stuffing my face with butternut squash while thinking I’m eating egg yolk is making my head spin with gratitude and delight! Thank you for such a creative and unique recipe that should go down as a cult classic in culinary history! Brava Florentina 🏆