Ingredients
Scale
Pretzels:
- 1 cup of all-purpose flour
- 1 1/4 cup bread flour
- 1 1/2 tbsp of sugar
- 1 1/4 teaspoon of active dry yeast
- 2/3 cup of warm water
- 1 teaspoon of salt
- 2 tbsp of olive oil
- 9 cups water
- 1/2 cup baking soda
- Kosher Salt
Nacho cheese:
- 1 large carrot (fork tender)
- 1 small potato (fork tender)
- 1/2 cup cashews (soaked for at least 4hrs in hot water)
- 2 tbsps nutritional yeast
- 1 tbsp vegan Worcestershire
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 chili in adobo sauce
- 1/2 tbsp hot sauce (optional)
- 1/2 squeeze lime
- 3/4 cup almond milk
- salt/pepper as desired
Instructions
- Nacho Cheese: If you haven’t soaked the cashews for a long time, add them to the blender first with a little almond milk. Blend until smooth. If not simply add everything in and blend until smooth. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add 1/2 the adobo pepper and blend. Makes about 1 1/2 cups of cheese.
- Add more almond milk a little at a time to achieve the desired consistency if yours is too thick. Top with the garnishes. Store in the fridge if not enjoying. pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)
- In a large bowl, add 2/3 cup warm water, sugar, and yeast.
- After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
- Combine with hands until it forms a dough. If the dough seems too dry, add more water 1 tbsp at a time.
- Remove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back, Cover with plastic wrap or a towel.
- Let proof for 1 hour.
- Remove the dough from the bowl. Break the dough into 4 sections and start shaping the dough. With each piece I work the middle with both hands and press outward to stretch the dough into ropes. With a sharp knife cut 1 inch pieces from the rope until you go thru all the dough.
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil.
- After cutting the pretzels, soak them a few at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste.
- Place pretzel on a baking sheet covered in parchment paper.
- While still damp from the baking soda bath, sprinkle with Kosher salt. Bake for 5-10 minutes. Rotate mid bake.
- Turn oven on broil and bake for an additional 3 minutes. Be sure to watch them to prevent burning.
- Remove from oven, allow to slightly cool. Serve warm!
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4