Vegan Soft Pretzel Bites With Beer Cheese
Servings Prep Time
40bites 90minutes
Cook Time
Servings Prep Time
40bites 90minutes
Cook Time
Beer Cheese
  1. Start the pretzel dough: put the warm water, yeast and sugar in the bowl of a food processor. Allow to stand for 5 to 10 minutes, or until yeast is foamy, then add the flour and salt. Pulse to combine, then process for about 30 seconds or until the dough pulls away from the sides of the bowl. Turn out into an oiled bowl and let rise for about one hour.
  2. * After the first rise, the dough can be refrigerated (or frozen) in a gallon size zip top bag and used later. Cold dough must sit at room temperature for at least two hours before moving on to the next step.
  3. Divide the dough into four pieces. Using your hands and a lightly floured surface, roll each dough piece into a long snake shape, about one inch thick. With a dough cutter or knife, cut the dough snake into bite size pieces, and set aside, keeping the cut pieces covered with plastic while you work and dusted with a little flour to prevent sticking. Continue with the other three pieces of dough.
  4. Let dough bites sit under plastic for about 20 to 30 minutes to puff up.
  5. Meanwhile, fill a large stock pot with about eight cups of water. Set over high heat to bring to a boil.
  6. Start the cheese: in a small saucepan, simmer the ½ cup of cashews for 20 to 30 minutes, to soften.
  7. Preheat oven to 450 degrees.
  8. Line a baking sheet with parchment paper.
  9. Once pretzel water is boiling, add ¼ cup baking soda and molasses.
  10. Using a slotted spoon, drop the dough bites in a few at a time and scoop out onto the parchment-lined baking sheet once they float to the top of the water – about a minute. Continue with all the bites, scooping onto the baking sheet.
  11. Once all are boiled, spray the bites with vegetable oil spray and sprinkle the coarse salt on each bite.
  12. Bake the pretzels for 13 to 15 minutes, or until golden.
  13. While pretzels are baking, finish the cheese: drain the cashews and add all ingredients (except the beer) in a blender. Blend until smooth, about 2 minutes.
  14. Transfer the mixture back to the saucepan and heat over medium high heat, stirring constantly to thicken significantly. The cheese will look curdled. This is ok.
  15. Add beer, a little at a time, and whisk vigorously to a smooth consistency.
  16. Cheese can be thickened by continuing to cook over heat, or thinned by adding more beer.
  17. Serve pretzels and cheese hot with more beer to drink!