This vegan dippy egg yolk recipe can be made ahead of time if you store it in an airtight container in the fridge. It will store for up to 5 days and all you need to do is reheat it for that gooey vegan eggy goodness.
Ingredients
- 1 cup (250 ml) water
- 1 tbsp (15 ml + 1 tsp) cornstarch
- 2 tbsp (30 ml) light oil (such as canola or vegetable)
- 2 tsp nutritional yeast
- ¾ tsp black salt kala namak
- ¼ tsp turmeric
Instructions
- In a small pot, whisk together the water and cornstarch. now whisk in the oil, nutritional yeast, black salt, and turmeric.
- Set over medium-high heat and whisk while it cooks. Cook for 3–5 minutes, until the dipping sauce thickens to an egg-yolk consistency.
- Serve hot with buttered toast, a sprinkle of salt, and a crack of pepper to taste.