This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- To make the noodles you can use a slotted spoon, grater, or a spaetzle maker. I’m not a big fan of single use kitchen tools, but I do own a spaetzle maker because it makes this process so much faster.
- You can easily make this nut-free if you omit the cashews and swap the almond milk for another non-dairy milk. Just add a couple tablespoons of flour to the mixture then heat up the sauce on the stove to thicken.
Vegan Käsknöpfle
Details
2 servings
25 minutes
40 minutes
Print
Ingredients
2 cups All Purpose Flour
15 1/2 cup Water, divided (10 cups, 4 cups, 1 1/2 cup)
1 cup Non-dairy Milk (I used almond milk)
1/2 cup Nutritional Yeast
1/2 cup Raw Cashews
1/4 cup Parsley, packed
1/4 cup Chives, packed
1 large Yellow Onion
8 Cloves Garlic
4 tablespoons Vegetable Oil, divided (2 tablespoons, 2 tablespoons)
2 tablespoons Salt, divided (1 teaspoon, 2 teaspoons, 1 tablespoon)
1 tablespoon White Miso
2 teaspoons Granulated Onion
2 teaspoons Granulated Garlic
Directions
- Peel and slice onion very thinly. Heat a medium saucepan over medium heat. Add 2 tablespoons of oil once hot, then add onions. Saute on low until caramelized, approximately 30 minutes. Remove onions and set aside on a paper towel to soak up excess oil.
- Mince 8 cloves of garlic. Heat a small saucepan over medium heat. Add 2 tablespoons of oil and saute with garlic, approximately 2-3 minutes. Remove garlic and set aside on a paper towel to soak up excess oil.
- Get a small pot and fill it with 4 cups of water. Bring to a boil and add cashews. Allow cashews to boil for 10 minutes, then remove from heat and allow to cool.
- Begin to make the dough. Add flour, 1 teaspoon salt, and 1 1/2 cups water to a bowl and mix until well incorporated, roughly 3-5 minutes. Set aside.
- Fill a large stock pot with 10 cups of water and 1 tablespoon of salt. Cover and bring to a boil.
- While waiting for water to boil drain and rise cashews. Add to a blender with half of sauted garlic, nutritional yeast, miso, granulated onion, granulated garlic, 2 teaspoons salt, non-dairy milk, and a few strings of caramelized onion (about 2 – 3 tablespoons worth). Blend until smooth. Set aside.
- Mince parsley and chives until you have 1/4 cup of each. Set aside.
- Once water is up to a boil press dough through a spaetzle maker, slotted spoon, or grater in batches. When the noodles are ready they will float to the top of the water. Fish them out as they’re cooked, and place them in a sauce pan on low heat.
- Once all the noodles are cooked and in the sauce pan, slowly add your cashew cheese mixture and remaining garlic. You may not use all of it — you just want enough to coat the noodles. Add most of chives and parsley (save some for garnish). Mix until well incorporated.
- To serve, ladle noodles into a bowl and garnish with chives, parsley, and carmelized onions. Enjoy hot.
And as always, the omnivore review!
