Breastfeeding Friendly Vegan Pretzel Salad
Total time4 hr 40 min
Prep time30 min
Cook time10 min
4.6(20)
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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.
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