Vegan Homemade Pretzel with Cheese
Indulge in the ultimate comfort snack with these Vegan Homemade Pretzels with Cheese—perfectly soft, golden-brown pretzels paired with a rich and creamy plant-based cheese sauce. Made from scratch with simple pantry ingredients like all-purpose flour, active dry yeast, and coarse sea salt, these pretzels are dipped in a baking soda bath to achieve their signature chewy texture and iconic flavor. The vegan cheese sauce, crafted from nutrient-packed raw cashews, nutritional yeast, garlic powder, and turmeric, offers a delightful dairy-free twist with a vibrant, savory finish. Whether served as an appetizer, party snack, or game-day treat, these pretzels are best enjoyed warm and freshly baked. Perfect for vegans and pretzel lovers alike, this recipe invites you to elevate snack time to a whole new level of deliciousness!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Baking soda
- 4 cups Water
- 2 tablespoons Vegan butter, melted
- 2 tablespoons Coarse sea salt
- 1 cup Raw cashews
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt (for cheese sauce)
- 0.75 cup Water (for cheese sauce)
Instructions
In a large bowl, dissolve 1 packet of active dry yeast and 2 tablespoons of granulated sugar in 1.5 cups of warm water. Let it sit for about 5 minutes until frothy.
Add 1 teaspoon of salt and 3.5 cups of all-purpose flour to the yeast mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
Bring 4 cups of water to a boil in a large pot and add 2 tablespoons of baking soda.
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a long rope and form into a pretzel shape.
Carefully dip each shaped pretzel in the boiling water for 30 seconds, then place on the prepared baking sheets.
Brush each pretzel with melted vegan butter and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-14 minutes, or until golden brown.
For the vegan cheese sauce, soak 1 cup of raw cashews in hot water for 15 minutes, then drain.
In a blender, combine soaked cashews, 1 tablespoon of nutritional yeast, 0.5 teaspoon each of garlic powder, onion powder, turmeric, 0.5 teaspoon of salt, 1 tablespoon of lemon juice, and 0.75 cup of water.
Blend on high until the mixture is smooth and creamy. Adjust seasoning as desired.
Heat the sauce in a small saucepan over medium heat until warmed through, stirring occasionally.
Serve the pretzels warm with the vegan cheese sauce on the side for dipping.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22560 mg | 981% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 35.7 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
