Vegan Käsespätzle with Crispy Onions

Ingredients

For 5 portions

• 🌾 400g flour
• 🥛 300ml soy drink
• 🏺 2 Tbsp sunflower oil
• 🪴 1 pinch turmeric
• 🧂 0.5 Tsp black salt (kala namak)
• 🧂 0.5 Tsp salt
• 🌿 1 pinch nutmeg
• 🧀 200g plant-based cheese alternative
• 🥛 150ml soy cream alternative
• 🍞 3 Tbsp nutritional yeast
• 🥣 1 Tsp mustard
• 🧅 3 medium onions
• 🧈 40g plant-based spread
• 🌿 10g chives
• 🌿 0.5 Tsp black pepper

Method

1. Beat the flour, soy drink, oil, turmeric for colour, black salt for an eggy taste, salt and nutmeg with a wooden spoon for 3–4 minutes, until thick and smooth. Rest for 15 minutes.
2. Slice the onions thinly. Fry them slowly in 25 g of the spread over a medium-low heat for 20–25 minutes until deep golden and crisp at the edges.
3. Bring a large pan of salted water to the boil. Press the batter through a spätzle maker or a colander with large holes into the water, in batches. When the spätzle float, cook for 1–2 minutes, then lift out with a slotted spoon.
4. In a wide pan, warm the soy cream with the grated plant-based cheese, nutritional yeast, mustard and pepper, stirring until melted and smooth.
5. Add the remaining spread and the drained spätzle and toss over a low heat for 2 minutes until coated and creamy. Add a splash of the cooking water if it is too thick.
6. Top with the onions and chopped chives and serve straight away, with a green salad.