Vegan Pretzels with Spicy Cashew Cheese
Hello & Happy Thursdayyyyyy!!
Its already lunch time now, but after seeing the Yankees play last night I felt compelled to share this recipe for easy peasy Vegan Pretzels with Cashew Cheese because they are SO. GOOD. and blow any NYC or stadium pretzel out of the water lol (aka, our pretzel at the game tasted like cardboard)
I never considered myself a “carb” person, but there are very few things in this world that compare to eating fresh bread hot from the oven. Growing up I remember those frozen pretzels at the store were my favorite and considered a luxury. Little did I know that REAL pretzels taste so much better its insane!
Today there are tons of places that offer the German pretzels, but they typically are accompanied by dips that are pretty much butter based, or just mustard. (which is so plain jane)
So with that in mind, I decided to explore making a homemade vegan version sans the egg wash and create an effortless fun dip that’s cheese like and has a little kick!
If you’re looking to entertain a large group or simply just carb out
(my preference so I don’t have to share lol)
These Vegan Pretzels with Spicy Cashew Cheese will be sure to rock your world.
(pretzels stay good for up to almost 48hrs, so prepare to eat all that you make, I personally didn’t have any problems with that haha)
- 1 cup warm water
- 1 Tbsp sugar
- 1 Tbsp active yeast
- 3 Tbsp olive oil
- 3 cups unbleached white flour or all purpose flour + more for dusting
- 1/2 to 3/4 tsp salt
- 2 tbsp coarse sea salt (top pretzels with)
- 1/2 cup boiling water
- 1 tbsp baking soda
- 1/2 cup water
- 1 tbsp cornstarch or arrowroot (corn free)
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup or more almond milk
- 1 to 2 Tbsp Dijon mustard
- 1 chili in adobo sauce
- 1 Tbsp nutritional yeast
- salt and pepper if needed
- In a bowl, combine 1 cup warm water, yeast and sugar, mix and let sit until frothy. 5 mins.
- In a separate bowl, combine, flour and 3/4 tsp salt. Mix well. Add the yeast mixture to the flour. Add the oil and knead for 4 to 6 minutes to make a smooth dough. (wet into dry)
- Cover with a damp paper towel and or plastic wrap and let it rise for an hour or until doubled.
- Flatten the dough into a ½ inch thick rectangle. Cut up strips using a pizza cutter. (thinner, about ½ inch thick, for smaller pretzels).Roll the strips between your hands if they are uneven. Cut the strips into inch bites. Place the bites on parchment lined baking sheet, atleast a half inch away from each other.
- Preheat the oven to 450 degrees F. Make the baking soda wash: Add baking soda to boiling ½ cup of water. mix and keep aside.
- Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes. Then slice the tops using knife or kitchen scissors(optional). Meanwhile Make the cornstarch wash: Mix the cornstarch in ½ cup of water, heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
- Bake for 13 to 14 minutes or until a nice golden brown color.
- Soak cashews overnight, remove water, and blend in a food processor til smooth. Add almond milk to achieve the consistency you desire. Add the dijon mustard, sliced chili in adobo sauce and nutritional yeast. Top with paprika.
- Add chili powder if desired