Spaetzle recipe the vegan way
Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you’ll ever need and is a great alternative to rice, noodles, or potatoes. It can be made in advance, which makes preparing a meal for the whole family less stressful.
Spaetzle is the German version of Mac & Cheese! It was originally made with home-made German egg noodles and Emmental cheese. This plant-based version doesn’t need an egg (instead I use my secret ingredient kala namak salt) and you can use vegan emmetal cheese made with cashew milk! Head to this page if you are curious to learn how to make vegan cheese from scratch! You’ll be surprised at how easy it is to make vegan cheese while maintaining its authenticity. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day.
Vegan Spaetzle Recipe
- 210 g spelt flour
- 40 g chickpea flour
- 240 g water
For the cheese spaetzle
- 1 Tbsp vegan butter or oil
- 1 medium size onion sliced
- 250 g spaetzle
- 30 g dried tomatoes soaked in water overnight
- 150 g plant-based milk I used coconut milk
- 80 g vegan emmental cheese grated
- 50 g vegan chashewrella cheese
- 1 tsp kala namak salt optional, you can also use sea salt
- Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
- In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
- Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
- After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
- In a pan add the butter and onion and cook until translucent.
- Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
- Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
- Garnish with fresh herbs.
I think the cheese spaetzle is even tastier after a little cooling off since the cheese gets more tasty and stretchy.