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Every now and then I have a random spark of a crazy idea. I was browsing Pinterest, looking for some inspiration for a new recipe when I stumbled upon a photo of a soft boiled egg with toast being dipped into the center. I knew I wanted it immediately! Not a real egg yolk, of course, but just the idea of a savoury, rich, smooth breakfast sauce that you can dip strips of toast into. And so I made Vegan Toast Dipping Sauce. Oh yeah I did, I really, really did.

It’s not unusual that I get inspired by a non-vegan recipes because that’s how I get most of my inspiration for this blog and end up creating recipes such as my Quick & Easy Cottage Cheese, Vegan Tofu Taco Crumbles, Heart of Palm Calamari, Vegan Mushroom & Walnut Pate, and Crispy & Chewy Sesame Shiitake.

The key flavour in this recipe is black salt (also called kala namak). If you are new to black salt, the first thing you will notice is that it isn’t black at all, it’s pink. But don’t confuse it with Himalayan salt which is a totally different thing. The coolest thing about black salt is that it tastes exactly like eggs. So weird! I ordered mine from Amazon.

Now does this vegan toast dipping sauce taste exactly like egg yolk? To be honest, I don’t really know. I haven’t eaten an egg yolk in well over 5 years, so I was drumming up the old memory bank trying to guess at the flavours. But what I can tell you is that this sauce takes just 5 minutes to make, uses only 6 ingredients, is completely cholesterol free (unlike the cholesterol bombs of an egg yolk), and is incredibly super delicious with toast dipped into it.

Rich, creamy, savoury, umami, with a crack of pepper on top, oh yeah, I am loving my breakfast today!

To make Vegan Toast Dipping Sauce: In a small pot, whisk together the water and cornstarch. Now stir in all of the remaining ingredients.

Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes until the dipping sauce thickens. Serve hot with strips of buttered toast and a crack of pepper.

4.78 from 112 votes Print Vegan Toast Dipping Sauce Cook Time 5 mins Total Time 5 mins It's a vegan egg yolk! Just 5 minutes to make, only 6 ingredients, is completely cholesterol free (unlike the cholesterol bombs of an egg yolk), and is incredibly, super delicious with toast dipped into it. Rich, creamy, savoury, umami, with a crack of pepper on top, oh yeah, I am loving my breakfast today! Course: Breakfast Cuisine: American, Canadian Servings : 4 (makes about 1 cup) Calories : 68 kcal Author : Sam Turnbull • It Doesn't Taste Like Chicken Ingredients 1 cup water

1 tablespoon + 1 teaspoon cornstarch

2 tablespoons light oil (such as canola or vegetable)

2 teaspoons nutritional yeast

3/4 teaspoon black salt (also called kala namak)

1/4 teaspoon turmeric US Customary - Metric Instructions In a small pot, whisk together the water and cornstarch. Now stir in all of the remaining ingredients. Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes until the dipping sauce thickens. Serve hot with strips of buttered toast and a crack of pepper. Nutrition Serving: 1 (1/4 of the sauce) | Calories: 68 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 439 mg | Potassium: 20 mg | Fiber: 1 g | Sugar: 1 g | Iron: 1 mg Did you make this recipe? Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!

Sam.