Where to begin with these bad boys? First, you get a bite of the soft, chewy pretzel. Then you realize there’s mac and cheese in there. It is creamy, gooey, delicious and then you see the extra sauce, you dunk it in there and it just an explosion of flavor. Now let’s just talk about this vegan mac and cheese real quick. I have made lots of vegan mac and cheese before but this is gonna be my new favorite recipe. My mom even took a bite and said she couldn’t tell there wasn’t dairy in there. So if stuffing the pretzels is too much work for you at least just make the mac and cheese portion of this. Trust me you won’t be disappointed.
FOR A RECIPE VIDEO CLICK HERE.
This recipe was inspired by one I found on Pinterest. I will link the original here but it is non vegan.
Mac & Cheese:
1 cup of potatoes, peeled and chopped
1/3 cup of carrots, peeled and chopped
3/4 cup of cashews, soaked overnight or boiled for 15 mins
3 tbsp nutritional yeast
1 1/4 cup of plain plant milk [I use almond]
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/2 tbsp vegan butter
1/4 cup vegan parm
1 1/2 cups of macaroni of your choice
Pizza dough [12 oz to make 12 pretzel bites]
5 cups of water
2 tbsp baking soda
Flour for the surface
Begin by boiling the potatoes, carrots and cashews for 15 minutes, until potatoes are fork tender. Strain and rinse. Then add the potatoes, carrots, cashews, nutritional yeast, 1 cup of plant milk, salt, garlic powder and paprika into a blender. Blend until smooth, you may need to add a little more plant milk to help the blender. Give it a taste as well to see if it needs anymore salt. Into a pan add the vegan butter, vegan parm and 1/4 cup of plant milk. Cook on low heat until melted together. This is an extra step but trust me it makes a difference in flavor. Once it is melted then add in your cheese sauce from the blender and mix together. Then take out about 1 cup of the sauce and set aside for dipping later. Add in your cooked pasta and mix together.
Then take about 1-2 tbsp of the macaroni and put it into muffin tins. Chill in the freezer for about an hour. It won’t freeze just solidify and harden a bit. Take your pizza dough and roll it out onto a floured surface. Roll it and stretch it until you have worked it into a small circle. Cut it into 12 pieces. On the stove add the water and baking soda into a pot. Bring to a boil. Meanwhile begin by taking one piece of dough, flattening it and then adding your now cold mac and cheese inside. It helps to make it into a square and then pull the sides up. Roll it until a tight little ball has formed.
Preheat your oven to 450F/230C. Drop your little pretzel balls into the boiling water for about 2-3 minutes. They will turn golden brown and float to the top. I did 3 at a time. Using a slotted spoon drain the water off of them and put them onto a pan. MAKE SURE TO SPRAY SOMETHING OR USE PARCHMENT PAPER ON YOUR PAN. I completely forgot and some of the pretzel got stuck. Finally, once all the pretzel balls are boiled and in the pan. I decided to top it with a little bit more vegan parm and a little almond milk wash. You can add coarse salt or vegan butter if you like. Cook in the oven for 18-20 minutes depending. Until they are nice and golden brown on the outside. Allow to cool 10 minutes before serving. Serve with the warm cheese sauce and devour. I did have extra mac and cheese left over so you make probably 1-2 more pretzel balls if you would like.
Will serve up 6-12 people depending on how many everyone eats!
For a few more Super Bowl recipes check out these ones: vegan nachos, baked fries, stuffed pizza dough balls, vegan focaccia, white cashew cheese dip, spinach pie.
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