Low Sodium Vegan Pretzel Salad
Total time4 hr 40 min
Prep time30 min
Cook time10 min
4.6(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the crust
- 3 cups mini pretzels, crushed
- 3 tbsp organic cane sugar
- 6 tbsp vegan butter, melted
For the cream layer
- 1 ½ cups raw cashews, soaked in water for at least 4 hours, then drained
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup organic cane sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ tsp agar-agar powder
- 3 tbsp cold water
For the strawberry topping
- 1 lb fresh or frozen strawberries, hulled and sliced
- ¼ cup organic cane sugar
- 1 cup water
- 1 ½ tsp agar-agar powder
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the crushed pretzels, 3 tbsp organic cane sugar, and melted vegan butter until the pretzels are evenly coated. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish.
- 2
Bake the crust for 8–10 minutes, until set and lightly golden at the edges. Remove from the oven and let cool completely, about 20 minutes, before adding the cream layer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!