vegan cheese appetizers 2 ways - hot for food

Ingredients

• 2 tbsp olive oil
• 2 C finely chopped red bell pepper (about 2 peppers)
• 1 C finely chopped onion (about 1 onion)
• 5 to 6 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp chili flakes
• 1 tsp dijon mustard or mustard powder
• 1/2 C granulated sugar
• 1/2 C white wine vinegar
• 1 C pecans, finely chopped or pulsed in a food processor
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp fresh thyme
• 1/4 tsp sea salt
• 2 (120g) pkgs soft vegan cheese or cream cheese, slightly softened at room temperature ((used nuts for cheese brand))
• 1 C vegan mozzarella shreds
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped shallot
• 1 tsp minced garlic (about 1 clove)
• 18 gluten-free pretzel rods (or 9 if making both recipes)
• crackers or bread for dipping (if making the dip)