Plant-Based Egg Yolk

This plant-based egg yolk sauce delivers the rich, savory depth of a real egg yolk without a single animal product in sight. Made with simple, wholesome ingredients, it comes together quickly and works beautifully in a wide range of dishes — from tofu scrambles and grain bowls to dipping sauces for crusty toast.

For those looking to get creative in the kitchen, this recipe also doubles as a base for spherification — a molecular gastronomy technique that transforms the sauce into gorgeous burstible spheres that closely resemble real egg yolks that can be eaten fresh or frozen. Using Calcium Lactate and a Sodium Alginate bath, you can craft a stunning, restaurant-worthy garnish that's sure to impress. That said, the spherification step is entirely optional — this sauce stands beautifully on its own and is just as delicious served straight from the blender.

Perfect for brunches, meal prep, and everyday cooking, this is one versatile plant-based staple you'll want in your regular rotation.