Vegan Soft Pretzels & Nacho Cheese
This Vegan Soft Pretzels & Nacho Cheese combo is a mix you simply will not forget! Such a delicious duo, and even better made vegan!
PREP TIME
1hr
COOK TIME
30min
TOTAL TIME
1hr 30min
INGREDIENTS
Makes 8 pretzels
- 1 1/2 cup warm almond milk
- 1 tbsp cane sugar
- 2 tsp active dry yeast
- 1/2 cup vegan butter, melted
- 1 tsp salt
- 4 cups all purpose flour
- 1/4 cup baking soda (for boiling the pretzels)
- 2 tbsb vegan butter, melted (for tops of pretzels)
- Coarse sea salt
For the vegan jalapeño nacho cheese
- 2 cups yukon gold potatoes, peeled and chopped
- 2 cup carrots, peeled and chopped
- 1 cup raw cashews
- 1 cup unsweetened plain almond milk (or any plant milk)
- 4 tbsp nutritional yeast
- 1/4 cup jalapeño slices from jar + 1/4 cup jalapeño juice
- 1/4 tsp lemon juice
- 1 tsp salt
- 1 tsp garlic powder
EQUIPMENT
- 2 large bowls
- Large pot
- Baking sheet
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Combine warm almond milk, sugar & yeast in a large bowl and mix. Then let sit for 5 minutes.
- Add melted vegan butter, salt and 1 cup of the all purpose flour. Mix with wooden spoon, then add another cup of flour, mix & repeat this until you have mixed in all the flour. Once it becomes difficult to mix with wooden spoon use hands to mix. knead the dough until smooth & begins to pull away from the sides of the bowl, about 3 to 4 minutes. Grease a bowl with oil, place dough ball in bowl and cover with a kitchen towel. Let rest for 1 hour.
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Remove the dough from the bowl. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
- Slowly add the 1/4 cup baking soda to the boiling water. Boil the pretzels in the water solution, 1 at a time for 30 seconds. Remove pretzels with a large flat spatula. Place pretzels on baking sheet, brush the tops with the melted vegan butter & sprinkle coarse salt. Bake for 14 mins!
For the vegan jalapeño nacho cheese
- Boil the potatoes & carrots in a large pot for about 20 mins or until soft. Place cooked potatoes & carrots in blender along with all the other ingredients, blend on high until smooth.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
