Follow these step-by-step instructions to create perfect soft pretzel bites and a luscious vegan cheese sauce:

Part 1: Making the Soft Pretzel Bites

1. Proof the Yeast: In a large bowl, combine the warm water (105-115°F) and granulated sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, or until foamy. This step ensures the yeast is active and will properly leaven the dough. If it doesn’t foam, your yeast might be old and need replacing.
2. Combine Dry Ingredients: In the same bowl with the proofed yeast, add the all-purpose flour and salt.
3. Form the Dough: Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. Proper kneading develops gluten, which is essential for the pretzel’s chewy texture.
5. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. This first rise allows the yeast to work its magic, creating air bubbles and lightness in the dough.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
7. Prepare Baking Soda Bath: While the dough is rising, bring 8 cups of water to a rolling boil in a large pot. Carefully add the baking soda to the boiling water. Be cautious as it may bubble up vigorously when baking soda is added.
8. Shape the Pretzel Bites: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a long rope, about ¾ inch thick and 24 inches long. Cut each rope into bite-sized pieces, about 1-1.5 inches long. You should get about 15-20 bites per rope, totaling approximately 120-160 bites.
9. Boil the Pretzel Bites: Carefully drop a batch of pretzel bites (about 10-15 at a time) into the boiling baking soda water. Boil for 20-30 seconds per batch. Use a slotted spoon or spatula to remove them from the water and place them on the prepared baking sheet, leaving some space between them. This boiling step is crucial for the pretzel’s characteristic chewiness and browning. Do not boil for too long as it can make the pretzels taste metallic.
10. Sprinkle with Salt: Immediately sprinkle the boiled pretzel bites generously with coarse pretzel salt or sea salt. Press the salt lightly into the dough so it adheres well.
11. Bake: Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are golden brown and cooked through. Keep an eye on them as ovens can vary. They should be nicely browned but not burnt.
12. Brush with Butter (Optional): While still warm, brush the baked pretzel bites with melted vegan butter or oil for added shine and flavor.

Part 2: Making the Vegan Cheese Sauce

1. Prepare Cashews: If you haven’t already, soak raw cashews in hot water for at least 30 minutes, or boil them for 15 minutes to soften them. Drain the cashews well before using. Soaking or boiling is essential for achieving a smooth and creamy cheese sauce.
2. Blend Ingredients: In a high-speed blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and turmeric powder (if using).
3. Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, especially if your blender isn’t super powerful. Stop and scrape down the sides of the blender as needed to ensure everything is incorporated.
4. Adjust Consistency (Optional): If you prefer a thicker cheese sauce, you can add tapioca starch or cornstarch. Blend in 1 tablespoon of tapioca or cornstarch and blend again. For a thinner sauce, add a little more vegetable broth, one tablespoon at a time, until you reach your desired consistency.
5. Heat the Cheese Sauce (Optional): For a warm cheese sauce, pour the blended sauce into a saucepan and heat over medium heat, stirring constantly, until heated through and slightly thickened. Be careful not to boil it, as it can become grainy if overheated. You can also serve the cheese sauce at room temperature, especially if you prefer a cooler dip.
6. Serve and Enjoy: Serve the warm or room temperature vegan cheese sauce immediately with the freshly baked soft pretzel bites. Enjoy the delicious combination of chewy pretzels and creamy, cheesy dip!