Vegan Käsknöpfle

🛒 Ingredients

• #For the Dumpling Batter:
• 250g all‑purpose flour
• 250ml unsweetened plant‑based milk (soy or oat works best)
• 1 tbsp apple cider vinegar
• 1 tsp fine salt
• ¼ tsp ground nutmeg
• ¼ tsp black pepper
• 1 tbsp neutral oil (optional, for smoother batter)
• #For the Cheesy Finish & Toppings:
• 3 tbsp nutritional yeast
• 100g grated vegan cheese (mild melting variety)
• 1 medium onion, thinly sliced
• 2 tbsp vegan butter or oil
• Fresh chives or parsley, finely chopped
• Extra salt and pepper to taste

👩‍🍳 Instructions

1. 1

   Prepare the batter: Mix the plant‑based milk and vinegar in a bowl; let sit for 2 minutes until slightly curdled. In a larger bowl, whisk together the flour, salt, nutmeg, and pepper. Pour in the milk mixture and oil, then stir thoroughly until you get a thick, sticky, smooth batter — it should hold its shape slightly, not runny like pancake batter.

2. 2

   Cook the dumplings: Bring a large pot of salted water to a gentle boil. Use a dumpling maker, a spaetzle press, or two teaspoons to drop small, irregular portions of batter directly into the water. Cook in batches so they do not stick together. Once the dumplings float to the surface, let them simmer for another 2–3 minutes, then lift them out with a slotted spoon and drain well.

3. 3

   Make crispy onions: While the dumplings cook, melt the vegan butter or heat oil in a pan over medium‑low heat. Add the sliced onion and fry slowly, stirring often, until deep golden and crispy. Remove and set aside.

4. 4

   Combine and finish: Toss the hot drained dumplings in a large warm bowl or pan with the nutritional yeast, grated vegan cheese, salt, and pepper — stir gently until the cheese melts and coats everything evenly.

5. 5

   Serve: Top generously with the crispy fried onions and fresh chopped herbs. Enjoy warm as a simple, satisfying main dish.