Egg Yolk Filling Recipe

Cashews: Soaked to soften and blend into a creamy base.

Nutritional yeast: Adds a cheesy, umami flavor to the filling.

Black salt (kala namak): Provides an eggy, sulfurous taste.

Turmeric: Adds color and a hint of earthiness.

Water: Helps achieve the desired consistency.

Lemon juice: Adds brightness and a touch of acidity.

For an extra creamy texture, make sure to soak the cashews in hot water if you're short on time. This will soften them more quickly, allowing for a smoother blend. Additionally, using a high-speed blender ensures that the nutritional yeast and turmeric are fully incorporated, giving the filling a rich, uniform color and flavor. Adjust the amount of black salt to achieve the desired egg-like taste, as it can vary in intensity.

• soaked cashews - Substitute with soaked sunflower seeds: Sunflower seeds provide a similar creamy texture and mild flavor, making them a great alternative for creating a smooth filling.

• nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and depth, though it may alter the color slightly.

• black salt (kala namak) - Substitute with regular sea salt: Regular sea salt can be used, but it won't provide the same sulfurous, egg-like flavor. Add a pinch of ground mustard for a slight tang.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow hue and a unique flavor, though it is more expensive and potent, so use sparingly.

• water - Substitute with unsweetened almond milk: Almond milk can add a bit more creaminess to the mixture, enhancing the overall texture.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, making it a suitable replacement for lemon juice.

• To store your egg yolk filling, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The filling will stay fresh for up to 5 days.
• If you wish to keep it longer, freezing is an excellent option. Pour the filling into a freezer-safe container or ice cube trays for easy portioning.
• When using ice cube trays, once the filling is frozen solid, transfer the cubes to a resealable plastic bag. This method saves space and allows you to thaw only what you need.
• Label the container or bag with the date to keep track of its storage time. The filling can be frozen for up to 3 months without losing its flavor or texture.
• To thaw, simply move the desired amount of filling from the freezer to the refrigerator. Allow it to thaw overnight for best results.
• If you're in a hurry, you can also thaw the filling by placing the sealed container or bag in a bowl of warm water. This method speeds up the process without compromising the quality.
• Once thawed, give the filling a good stir to restore its creamy consistency. If it appears too thick, add a splash of water or lemon juice to achieve the desired texture.
• Enjoy your versatile egg yolk filling in various dishes, from vegan deviled eggs to salad dressings and sandwich spreads.

• Stovetop Method: Place the egg yolk filling in a small saucepan over low heat. Stir continuously to prevent sticking and ensure even heating. Add a splash of water or lemon juice if the mixture becomes too thick.

• Microwave Method: Transfer the egg yolk filling to a microwave-safe dish. Cover with a microwave-safe lid or wrap. Heat on medium power for 30-second intervals, stirring in between, until warmed through.

• Double Boiler Method: Fill a pot with a few inches of water and bring to a simmer. Place a heatproof bowl with the egg yolk filling over the pot, ensuring the bowl does not touch the water. Stir occasionally until the filling is heated evenly.

• Oven Method: Preheat your oven to 300°F (150°C). Place the egg yolk filling in an oven-safe dish and cover with foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through.

• Steamer Method: Place the egg yolk filling in a heatproof bowl and set it in a steamer basket. Steam over boiling water for about 5-7 minutes, stirring occasionally, until thoroughly heated.

• High-speed blender: To blend the soaked cashews and other ingredients into a smooth, creamy mixture.

• Measuring cups: To measure out the cashews, nutritional yeast, water, and lemon juice accurately.

• Measuring spoons: To measure the black salt and turmeric precisely.

• Bowl: To soak the cashews in water for at least 2 hours.

• Strainer: To drain and rinse the soaked cashews before blending.

• Spatula: To scrape down the sides of the blender and ensure all ingredients are well incorporated.

Soak cashews overnight: Soak cashews overnight to save time in the morning.

Use a high-speed blender: A high-speed blender ensures a smooth mixture quickly.

Pre-measure ingredients: Measure all ingredients in advance to streamline the process.

Make in bulk: Double the recipe and store extra filling in the fridge for later use.

Adjust seasoning last: Taste and adjust seasoning at the end to avoid multiple adjustments.