My older sister and I used to love eating soft boiled eggs the traditional British way. Since I becoming a vegan a few years I have found new ways to substitute new foods for the flavors I used to love. This recipe for is a great egg replacement dipping sauce that goes perfectly on top of toast or an english muffin. I hope you enjoy it as much as I have!
- 1 cup water
- 1.25 Tblsp. flour or carn starch
- 2 Tsp. Nutritional yeast
- 2 Tblsp. Vegetable oil or coconut oil
- 1/4 Tsp. tumeric
- 1/4 Tsp. Sea salt
Whisk 1 cup of water with 1.25 Tablespoons of flour. Combine this “slurry” with 2 tablespoons of vegetable oil or coconut oil. Whisk in 2 teaspoons of nutritional yeast and 1/4 teaspoon of turmeric and sea salt. Let the mixture cook and reduce on medium heat until it beings to thicken, about 4-6 minutes. Spoon a scoop onto toasted bread and top with grilled asparagus, sliced tomatoes, or fresh basil.