Vegan Käsespätzle (Cheese Spätzle)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1/4 cup Tapioca Starch
• 2 tbsp Vegan Egg Replacer
• 1 cup Water
• 1 tsp Salt
• 2 cups Vegan Cheese Shreds
• 1/2 cup Plant-Based Milk
• 2 tbsp Nutritional Yeast
• 1/2 tsp Garlic Powder
• 1 Onion
• 2 tbsp Vegan Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups Gluten-Free All-Purpose Flour, 1/4 cup Tapioca Starch, 2 tbsp Vegan Egg Replacer, 1 cup Water, and 1 tsp Salt. Whisk these ingredients together until a smooth, thick batter forms, with no lumps.
2. 2Fill a large pot (at least 6-quart capacity) with water and bring it to a rolling boil over high heat. Using a spätzle maker or a large-holed slotted spoon held just above the water, press or drop small portions of the prepared batter into the boiling water. Cook the spätzle for 2-3 minutes, or until the pieces float to the surface and appear slightly puffed.
3. 3Carefully remove the cooked spätzle from the boiling water using a slotted spoon, allowing any excess water to drain back into the pot. Transfer the removed spätzle into a separate large bowl and set it aside.
4. 4In a medium saucepan (2-quart capacity), combine the 2 cups Vegan Cheese Shreds, 1/2 cup Plant-Based Milk, and 2 tbsp Nutritional Yeast. Heat this mixture over low heat (around 65.56°C / 65°C), stirring constantly with a whisk or spoon, until the vegan cheese shreds are completely melted and the sauce is smooth and creamy.
5. 5While the cheese sauce is heating, peel the 1 Onion and finely chop it into 0.635 cm pieces. In a separate medium skillet (25.4 cm capacity), melt the 2 tbsp Vegan Butter over medium heat (around 148.9°C / 150°C). Add the finely chopped 1 Onion and the 1/2 tsp Garlic Powder to the skillet and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
6. 6Add the cooked spätzle from the large bowl into the skillet with the sautéed onions. Pour the creamy vegan cheese sauce from the saucepan over the spätzle and onions. Stir gently with a spoon or spatula to coat everything evenly, then cook for an additional 2-3 minutes over low heat (around 93.33°C / 95°C), stirring, until the spätzle and sauce are heated through and bubbling gently.
7. 7Serve the Vegan Käsespätzle hot immediately.

Substitutions

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