Step 1

Mix together the flour, semolina, potato or corn starch, salt, baking powder and turmeric in a large bowl.

Step 2

Add the oil and gradually whisk in the milk. Start with 500ml and add the extra 50ml only if needed. The batter should be like a thick pancake batter consistency. Beat it well until bubbles start to form.

Step 3

Heat a large pan of water until boiling. Scoop some of the batter into a spaetzle press and press the spaetzle into the boiling water. If you have one like mine, scoop some of the batter onto the plate and use a scraper to scrape it into the water.

Step 4

Once the spaetzle float to the top they are cooked. Skim them off using a slotted spoon and place in a colander. Rinse briefly with cold water and drain well. Repeat with the rest of the batter.

Step 5

To make the cheese sauce, boil the potato, carrot and cashews until the vegetables are soft.

Step 6

Drain well and place in a blender along with the stock cube, nutritional yeast, salt, mustard, lemon juice, garlic and onion powders, smoked paprika, olive oil and milk and blend until smooth.