Vegan Spaetzle
Vegan spaetzle - these eggless German noodle dumplings are really quick and easy to make, ready in under 20 minutes! Serve with cheese sauce and fried onions for the ultimate comfort food meal.
Servings 4 people
Ingredients
Spaetzle:
- 375 g (3 cups) plain (all-purpose) flour
- 70 g (5 ½ Tablespoons) fine semolina flour
- 40 g (4 packed Tablespoons) potato or corn starch (or use more semolina)
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon turmeric (optional)
- 2 Tablespoons oil
- 500-550 ml (2 - 2 ¼ cups) unsweetened non-dairy milk (I use soy)
Cheese Sauce:
- 250 g potato (1 large) peeled and cut into chunks
- 1 medium carrot sliced
- 70 g (½ cup) cashews
- 1 stock cube
- 4 Tablespoons nutritional yeast
- ½ teaspoon salt
- 1 teaspoon wholegrain mustard
- 1 Tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 Tablespoon olive oil
- 250 ml (1 cup) unsweetened non-dairy milk (I use soy)
Instructions
- Mix together the flour, semolina, potato or corn starch, salt, baking powder and turmeric in a large bowl.
- Add the oil and gradually whisk in the milk. Start with 500ml and add the extra 50ml only if needed. The batter should be like a thick pancake batter consistency. Beat it well until bubbles start to form.
- Heat a large pan of water until boiling. Scoop some of the batter into a spaetzle press and press the spaetzle into the boiling water. If you have one like mine, scoop some of the batter onto the plate and use a scraper to scrape it into the water.
- Once the spaetzle float to the top they are cooked. Skim them off using a slotted spoon and place in a colander. Rinse briefly with cold water and drain well. Repeat with the rest of the batter.
- To make the cheese sauce, boil the potato, carrot and cashews until the vegetables are soft.
- Drain well and place in a blender along with the stock cube, nutritional yeast, salt, mustard, lemon juice, garlic and onion powders, smoked paprika, olive oil and milk and blend until smooth.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!