This homemade German Cheese Spaetzle recipe shows you how to make the best egg-less noodle dumplings in only 15-minutes! Serve these quick Spaetzle noodles with my easy vegan cheese sauce, caramelized onions, and mushrooms or with any pasta sauce you like for the ultimate comfort food!
Prepare the vegan cheese sauce according to the recipe. Fry the onions in a skillet with hot oil for about 2-3 minutes until slightly softened. Add the mushrooms and cook for another 5 minutes, or until golden brown and caramelized. Then season with salt and pepper to taste.
Put all the ingredients for the spaetzle in a large bowl and mix well with a wooden spoon until a smooth viscous dough is formed. It should be able to drip off the spoon as shown in the recipe video.
Bring a large pot of salted water to a boil and press the dough into the boiling water in portions using a spaetzle press. (Alternatively, use a spaetzle maker or sieve a simple wooden board and scrape off long strips of dough into the water. See the video for detailed instruction).
As soon as the spaetzle rise to the water surface, scoop them out with a slotted spoon. Then drain briefly and rinse under cold water (to prevent them from sticking) or toss immediately with the vegan cheese sauce.
Serve the cheese spaetzle with caramelized onions and mushrooms. Garnish with vegan parmesan and fresh herbs as desired and enjoy!
The viscous spaetzle dough can become very sticky and difficult to clean up but using cold water helps perfectly!