Air fryer cheesy vegan pretzel bites
Ingredients
For the pretzel bites
- 240g plain flour
- 2 tbsp H&B Nutritional Yeast Flakes
- 250ml warm water
- 2 tsp sugar (or honey)
- 1.5 tsp quick yeast
- ¼ tsp fine salt
- 2 tbsp melted vegan butter (or butter)
- 1 tbsp coarse sea salt
- + sesame seeds to scatter on top
For the cashew cheese dip
- 70g H&B Whole Raw Cashews
- 120ml hot water
- ½ tsp garlic powder
- 1 tbsp H&B Nutritional Yeast Flakes
- ¼ tsp ground cumin
- ¼ tsp salt
- 2-4 tsp sriracha sauce (optional)
| Per | 20 bites |
|---|---|
| Energy (kcal) | 82 kcal |
| Fat | 3g |
| of which saturates | 0g |
| Carbohydrates | 11g |
| of which sugars | 1g |
| Fibre | 0g |
| Protein | 3g |
Method
Step 1
Add the plain flour, nutritional yeast flakes, warm water, sugar, quick yeast and fine salt to a large mixing bowl. Stir until combined, then use your hands to gently knead the mixture until it forms a sticky ball of dough.
Step 2
Lightly flour a work surface and divide the dough into two equal portions. Roll each piece into a long sausage shape, then cut into bite-sized pieces.
Step 3
Place the pretzel bites into an air fryer basket or onto a lined baking tray. Brush with the melted vegan butter and sprinkle with the coarse sea salt.
Step 4
Air fry at 180°C for 8–10 minutes or bake in the oven at 180°C for 10–15 minutes, until golden brown and cooked through.
Step 5
Meanwhile, add the cashews, hot water, garlic powder, nutritional yeast flakes, cumin, salt and sriracha (if using) to a high-speed blender or food processor. Blend until completely smooth and creamy.
Step 6
Serve the warm pretzel bites alongside the cashew cheese dip. Brush with a little extra melted butter before serving if desired.
