BHA & BHT Free Vegan Pretzel Salad

Total time4 hr 40 min

Prep time30 min

Cook time10 min

4.6

(20)

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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.

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