Vegan Egg Dip
When I was a vegetarian, my favorite breakfast food was runny eggs on just about anything. I loved a good fried egg sandwich, and it seemed as though there was no better hangover food. This egg dip comes pretty close! It’s also rich in omegas thanks to our friend flax seed. Plus, it’s chicken period free (gross)! This is how we made it:
2 cups water
¼ cup unsweetened plant based milk
2 tbsp nutritional yeast
½ tsp turmeric
½ tsp black salt (kala namak)
6 tbsp finely ground flax meal
Salt and pepper to taste
In a small saucepan over medium high heat, add the water, milk, nutritional yeast, turmeric, and black salt. Heat to a boil, then reduce to a simmer.
Whisk in the flax meal, and then let simmer for about 5 minutes. The sauce will thicken slightly as it cools.
Serve on top of baked tofu, on a runny egg sandwich, or our sweet potato hash.