Vegane Käse-Spätzle

Vegan cheese spaetzle

Our creamy cheese spaetzle without egg are not only super tasty & savory, but are also a real classic in their homeland, the "Schwabenländle". This hearty dish is usually made with just few ingredients ingredients - if you now have a spaetzle press, you can make the vegan cheese spaetzle in just 30 minutes. With just a few ingredients, you can conjure up a healthy and nutritious lunch, which is also ideal for a juice cleanse preparation or post-processing. 

Preparation: 5 min.

Preparation: 25 min.

Total time: 30 min.

Cuisine/Origin: Swabian

Ingredients (2 portions):

187g spaetzle flour or wheat flour

30g durum wheat semolina

37g potato flour or potato starch


½ tsp salt

0.5 tsp turmeric

260ml soy milk

100ml vegan cream

100g vegan grated cheese

1 large red onion


  1. First put all the ingredients for the spaetzle in a large bowl and mix well with a wooden spoon to make a homogeneous dough
  2. Now bring a large pan of salted water to the boil and press the dough in batches through the spaetzle press into the boiling water
  3. As soon as the spaetzle float to the surface of the water, scoop them out with a slotted spoon, then drain briefly and rinse under cold water
  4. Now peel the onion and cut into strips
  5. Next, place the onions in a pan and fry over a high heat, turning frequently
  6. Then briefly fry the spaetzle in another pan, add the vegan cheese and cream and stir until everything is well combined
  7. Finally, serve on a plate and top with the onions - delicious!

Nutritional values (per portion):

817 kcal

88g carbohydrates

41g protein

39g fat

Recipe video: 


Back to blog