The new era of vegan cheese in Käsespätzle!
Today we take you into the world of vegan delights with a creative version of the classic Käsespätzle recipe. Instead of conventional cheese, we use our creamy "Viva la Faba" cheese made from faba beans. The result is a hearty dish that not only delights vegans, but also amazes traditional cheese lovers.
We will guide you step by step through this culinary magic. From making the spaetzle to the aromatic melted onions that make this dish so irresistible, you'll be a real pro at making cheese spaetzle à la "Viva la Faba" in no time.
So, grab your board and palette (or a spaetzle press) and let's dive into the world of vegan treats. Ready? Let's begin!
Ingredients:
Spaetzle dough
320 g flour 550
100 g semolina
60 g potato starch
1 tsp turmeric
1 tsp salt
Graded nutmeg (optional)
2 tablespoons olive oil
300 ml plant-based milk (soy or oats)
100ml water
Cheese cream
100 ml plant milk or whipped cream
100 g vegan crème fraîche
100 g Viva la Faba cheese
Freshly ground pepper
pinch of salt
50 g cheese to sprinkle on top
Onion melt
50g vegan butter
2 large onions
2 sprigs of thyme or 1 chilli (optional)
A little salt
Step 1: For the spaetzle, mix all the dry ingredients together. Gradually stir in the water and milk, then add the olive oil and beat the dough by hand until smooth. Leave the dough to rest for about 10 minutes.
Step 2: Currently, bring a pot of lightly salted water to a boil. Now scrape or press the dough into the almost boiling hot water. Simmer for 2-3 minutes, remove and rinse in cold water.
Step 3: For the cheese cream, first add the milk/cream and crème fraiche to the pan, heat and stir. When it starts to simmer, add a pinch of salt, pepper and the cheese. As soon as the cheese has melted, add the spaetzle and carefully fold into the sauce.
Step 4: Place the Käsespätzle in an ovenproof dish, sprinkle with grated cheese and bake at 180 degrees for about 10 minutes until golden brown.
Step 5: Preheat a pan on medium-high. Peel the onions, cut into fine strips and sauté in oil. You have to be careful that it doesn't get too hot and the onions turn black. After a while they will start to caramelize on their own. Then add the butter, a pinch of salt and, if necessary, thyme and/or chili. Remove from the heat and leave to infuse.
Step 6: Enjoy!
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