Vegan spelt Spätzle with cashew sauce

Vegan spelt Spätzle (soft German noodles) with cashew sauce: a hearty comfort dish with wholemeal spelt flour, cashews, nutritional yeast and golden onions.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 580 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 75 g

Ingredients

• 250g wholemeal spelt flour
• 150ml water
• 100g cashews
• 2 tbsp nutritional yeast
• 100g onions
• 1 tbsp olive oil
• 1 tsp mustard
• 1 pinch of salt
• 1 pinch of nutmeg

Method

You’ll need: saucepan · stick blender · chopping board · knife · sieve

1. Soak the cashews in boiling water so they blend into a fine, creamy sauce later.
2. Stir the wholemeal spelt flour with the water and salt into a thick, sticky Spätzle dough and leave it to rest briefly.
3. Bring a pan of salted water to the boil and scrape the dough into it in batches. As soon as the Spätzle float to the top, lift them out with a slotted spoon.
4. Slice the onions into rings and fry them slowly in the olive oil until golden brown.
5. Drain the cashews and blend them with the nutritional yeast, mustard, nutmeg and fresh water into a smooth sauce.
6. Toss the Spätzle with the cashew sauce and serve with the fried onion rings.

Good to know

A plate like this is pure comfort. Hearty, creamy and on the table without much effort.

Swaps

Cashews → white almond butter (a little more vitamin E), wholemeal spelt flour → white spelt flour plus a little oat flour (milder), onions → shallots (a little milder, often more delicate in flavour)

Allergens

Contains gluten, tree nuts and, depending on the product, mustard. Generally suitable for children if you adjust the texture and seasoning; unremarkable during pregnancy with fresh, hygienically prepared ingredients. Contains: mustard.

Dairy-free recipes