1 ½ cups plain nondairy milk or water (we used plain soy milk)
½ cup nutritional yeast
¼ cup unbleached all-purpose flour
¼ cup canola oil or extra-virgin olive oil (we used extra-virgin olive oil)
3 tablespoons tahini
1 teaspoon sea salt
¼ teaspoon garlic powder
½ teaspoon paprika (we used smoked paprika)
¼ teaspoon onion powder
½ teaspoon chili powder, or to taste (we went with ½ teaspoon)
¼ teaspoon cayenne pepper
Add all the ingredients to a medium-sized saucepan, stirring until the mixture’s lump free. Cook until the sauce has reached your desired consistency, stirring frequently during that time (we stirred constantly). Enjoy eating right away !
So for anyone who eats dairy-based nacho cheese, this probably won’t convince them that this is the same thing but we think it’s equally delicious ! The sauce was creamy, had a smokiness to it and had a little bit of spiciness to it. We thought it tasted delicious being used as a dip with pretzels but we would be interested in trying this out with other foods as well. The recipe never specifies a heat setting for cooking the “cheeze” sauce on but we think it’s better cooking it on a low to medium-low heat. Hope y’all enjoy this as much as we did !
We got this recipe from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
We weren’t paid in any form to promote the cookbook or Alicia G. Simpson.
1 bottle (12 oz.) amber beer or nonalcoholic beer (we used Dos Equis amber beer)
1 pkg. (¼ oz.) active dry yeast
2 Tbsp. unsalted butter, melted
2 Tbsp. sugar
1 ½ tsp. salt (we used table salt)
4 to 4 ½ cups all-purpose flour
10 cups water
2/3 cup baking soda
1 egg yolk
1 Tbsp. water
Coarse salt (we used kosher salt)
Preheat your oven to 425 degrees. Pour the beer into a small saucepan, heating it to 110-115 degrees. Once the beer is in that temperature range, take the saucepan off the heat and immediately stir in the yeast, continuing to stir until all of the yeast has dissolved. Add the butter, sugar, 1 ½ tsp. salt, yeast mixture and 3 cups of flour to a large mixing bowl. Use a hand mixer set to medium speed to blend these ingredients together just until smooth. Mix in just enough of the leftover flour to create a soft dough (the dough will be sticky as well).
Grease* a large mixing bowl, setting it aside for now. Take the dough out of the bowl and place it on a floured surface where you’ll knead it for 6-8 minutes or until it becomes soft and elastic. Place the dough in the bowl you greased earlier, flipping the dough over once so the top is greased. Cover the bowl with plastic wrap and put it in a warm place where the dough can double in size, this will take about an hour to achieve (we put the bowl on the stovetop).
Take the plastic wrap off the bowl and punch the dough down. Place the dough on a lightly floured surface, dividing it into 8 portions and shaping each portion in a ball. Roll each portion into a 24-inch rope. Now curve the ends of the rope to form a circle, twisting the ends once and laying them over opposite sides of the circle, pinching the ends to seal.
Pour the water and baking soda into a Dutch oven (the recipe doesn’t say to but we stirred the mixture together), turning the heat up high enough for the water to boil. Place 2 pretzels into the water at the same time for 30 seconds, taking them out using a slotted spoon and placing them on a paper towel-lined plate to drain.
Place the pretzels two inches apart on a greased* baking sheet (we lined our baking sheet with aluminum foil and then greased the foil). Add the egg yolk and water to a bowl, whisking to combine. Brush the yolk mixture over the pretzels, sprinkling salt onto the pretzel afterwards. Bake the pretzels for 10-12 minutes or until they look golden brown. Once you take the sheet out of the oven, take the pretzels off the sheet and place them on a wire rack to finish cooling off.
*We used unsalted butter to grease.
This took a bit of work to make but it was all worth it once we took our first bite ! The pretzel has a little bit of chew to it and you can taste the yeast in the dough. We really enjoyed eating this with some nacho cheese but it’d probably taste just as good being served with mustard.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Dos Equis or Taste of Home.