This egg yolk filling recipe is a delightful vegan alternative that captures the rich, creamy texture and flavor of traditional egg yolks. Perfect for adding to deviled eggs, sandwiches, or as a unique dip, this recipe is both nutritious and delicious.
Some of the ingredients in this recipe might not be staples in every kitchen. Nutritional yeast is a deactivated yeast that adds a cheesy, nutty flavor and is often found in the health food section. Black salt (kala namak) is a type of rock salt with a distinctive sulfurous taste, commonly used in South Asian cuisine. Both of these ingredients can be found in specialty stores or online.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze This Recipe
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Egg Yolk Filling Recipe
Ingredients
Main Ingredients
- ½ cup cashews soaked
- ¼ cup nutritional yeast
- ¼ teaspoon black salt (kala namak)
- ¼ teaspoon turmeric
- ¼ cup water
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Soak cashews in water for at least 2 hours.
- Drain and rinse the cashews.
- Blend all ingredients in a high-speed blender until smooth.
- Adjust seasoning to taste.
Nutritional Value
Keywords
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