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This is a vegan version of the classic Cheesy Spaetzle – a traditional Austrian/German dish! Topped with fried onions and chives. You don’t need eggs for the fluffiest spaetzle if you know my two tricks!
Spaetzle is a typical dish in the German and Austrian area but in traditional recipes, spaetzle are loaded with eggs. I never thought I could veganize this recipe, but turns out, it’s really easy and tastes just as delicious!
For this recipe, I’ve served the vegan spaetzle with a homemade vegan cheese sauce, green leafy salad, and fried onions, but the base recipe for spaetzle can be used for so many other variations! I often serve them withgoulash or other creamy sauces like with mushrooms.
You should totally try this recipe for veganCheesy Spaetzle though because it’s so good!
How to make vegan Spaetzle that taste and look like the real deal
We’re using two ingredients to makethat happen:
- Kala Namak aka Himalayan Black Salt, in its rock-form it’s violet to black, when ground it’s pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell.
- Turmeric powder: When ground it has a deep orange, yellow color which makes it perfect for adding a nice golden/yellow touch!
When you love making spaetzle, you should definitely invest in a spaetzle making device: I’m using aSpaetzle Maker, but there are other options out there as well, such as a spaetzle lid or a spaetzle press.
More Vegan Spaetzle Recipes
I love making spaetzle. I grew up with it and I didn’t want to give it up just because I went vegan. So I just made vegan spaetzle that are just as delicious. Here are more vegan spaetzle recipes I have on the blog:
- Spinach Spaetzle – beautiful green spaetzle!
- Vegan Egg Spaetzle with a creamy avocado sauce
Love it? Rate it!
I hope you enjoy these Vegan Cheesy Spaetzle as much as I do! Let me know if you give it a try!
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Cheers, Bianca
Cheesy Spaetzle (vegan, egg-free)
Bianca / Elephantastic Vegan
You don’t need lots of eggs to make delicious spaetzle. Try these egg-free, vegan spaetzle and your mind will be blown. Using a spaetzle maker is advised.
4.67 from 3 votes
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Austrian, Vegan
Servings 2 people
Calories 731 kcal
Ingredients
Vegan Spaetzle
- 2 cups all-purpose-flour
- 1/4 teaspoon turmeric powder
- 1 teaspoon kala namak (key ingredient for an eggy taste and smell!)
- 1 cup water + more for the pot
- 1 teaspoon chives – fresh or dried
Vegan Cheese Sauce
- 2 tablespoons coconut oil or vegan butter (EarthBalance, Alsan,..)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon paprika powder
- ground pepper
- 1 pinch garlic powder
- 1/3 cup nutritional yeast
- 1/2 cup water
Fried Onions
- 1 red onion
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- frying oil
Instructions
Vegan Spaetzle
Fill a large pot with water until it’s 3/4 full and bring it to a boil.
Mix flour, turmeric powder and kala namak in a bowl. Add 1 cup water for the spaetzle dough and whisk until it’s a sticky and slightly runny dough.
When the water is boiling you can put the spaetzle maker on top of the pot. Add in the dough and move the spaetzle maker up and down until all the dough is in the water.
The spaetzle will swim on the surface once they are ready.
Use a slotted spoon to transfer the spaetzle to a sieve, rinse and drain and then add them back into the pot. Now we’re making the cheesy sauce and fried onions!
Vegan Cheese Sauce
Heat the coconut oil or butter in a small pot on low heat.
Add the salt, pepper, paprika powder, curry powder & garlic powder.
Add the flour and whisk.
Add nutritional yeast, whisk again until clumpy.
Add the water and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.
Pour it over the spaetzle and combine. You can re-heat the spaetzle together with the vegan cheese sauce at this point.
Fried Onions
Cut the onions into rings and put them in a large bowl.
Add the flour and salt and combine until the onions are coated.
Heat the frying oil in a small pot or pan, fry the onions until crispy and brown. Place them on a kitchen paper to remove excess oil before adding them to the spaetzle. Sprinkle the spaetzle with chives and enjoy!
Notes
To make these Spaetzle I highly recommend using a Spaetzle Maker.
Nutrition
Calories: 731kcalCarbohydrates: 125gProtein: 20gFat: 15gSaturated Fat: 12gSodium: 2049mgPotassium: 383mgFiber: 6gSugar: 2gVitamin A: 125IUVitamin C: 4mgCalcium: 31mgIron: 7.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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