VEGAN SOFT PRETZELS & JALAPEÑO NACHO CHEESE

SOFT VEGAN PRETZELS:

1. Combine warm almond milk, sugar & yeast in a large bowl and mix. Then let sit for 5 minutes.
2. Add melted vegan butter, salt & 1 cup of the all purpose flour... mix with wooden spoon, then add another cup flour, mix & repeat this until you have mixed in all the flour. Once it becomes difficult to mix with wooden spoon use hands to mix. Knead the dough until smooth & begins to pull away from the sides of the bowl, about 3 to 4 minutes. Grease a bowl with oil, place dough ball in bowl & cover with a kitchen towel & let rest for 1 hour.
3. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
4. Remove the dough from the bowl. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
5. Slowly add the 1/4 cup baking soda to the boiling water. Boil the pretzels in the water solution, 1 at a time for 30 seconds. Remove pretzels with a large flat spatula. Place pretzels on baking sheet, brush the tops with the melted vegan butter & sprinkle coarse salt. Bake for 14 mins!

VEGAN JALAPEÑO NACHO CHEESE:

1. Boil the potatoes & carrots in a large pot for about 20 mins or until soft. Place cooked potatoes & carrots in a blender along with all the other ingredients, blend on high until smooth.