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The finished Käsespätzle

Vegan Käsespätzle

This is a traditional German dish that has been veganized to perfection. You still have that cheesy, doughy goodness, without all the cruelty.
Course Dinner, Lunch
Cuisine German


  • 1/2 pound 225 grams flour (e.g. wheat, whole wheat, or spelt)
  • 3-4 tablespoons durum wheat semolina heaped or alternatively flour
  • 1 tsp oil
  • 10 oz. / 300 ml / 1.25 cups sparkling water or regular water or alternatively replace half of that with your favorite plant milk e.g. oat, soy, cashew, rice, coconut, etc.
  • 1 pinch of salt
  • Vegan Mozerella Cheese grated
  • Optional:
  • 1/4 tsp. turmeric optional for the color
  • 1/4 tsp black salt optional for the egg taste


  • Step 1: Place all ingredients in a large bowl and mix well. The dough should tear viscously from the spoon. Optionally, let the dough sit and rise ideally for at least 20 min.
  • Bring salted water to a boil in a pot and press the dough through a spaetzle press into the boiling water. Brush off with a knife.
  • Alternatively, the spaetzle can be scraped briskly into the water from a board using a scraper or a wider knife.
  • As soon as the spaetzle float to the surface of the water, you can immediately skim them off with a slotted spoon (usually within a few minutes).
  • Alternatively, you can use ready-made vegan spaetzle or any other favorite pasta for step 1.
  • Step 2: Cut an onion or shallot into small pieces. Put some oil on a saucepan and brown the cut onion pieces.
  • Alternatively, you can use caramelized onions for this step. Add the boiled spaetzle and mix. Add grated vegan cheese and mix and turn off heat shortly thereafter or when cheese is melted.
  • Optional ingredients that can be added before adding the cheese:
  • Sauerkraut, Mushrooms, Peas, Green beans, or Soy crumbles
Keyword vegan
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