Vegan egg Yolk

Vegan egg Yolk

  • 2 Carrots (about 250g-300g, and no need to peel, but take off the green butt)
  • 1 medium Potato (about 200g-250g and peeled)
  • 2 1/2 Tbsp extra virgin olive oil
  • 1 tsp black salt (Kala Namak)*


  • Roughly chop the carrots and potatoes, and boil until soft.
  • Drain, and let them cool a little.
  • Once cooled transfer them to a blender, along with black salt, and olive oil.
  • Blend until silky smooth. Ladies and gentlemen, this is your egg yolk.**

*Must use black salt i.e. Kala Namak (it’s the key to the flavour. Easily available in Indian grocery stores)

**You can store the remaining “yolk” in the fridge for 3-4 days and use when needed.

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