This layered dessert starts with a crunchy pretzel crust, pressed firm and baked until golden at the edges for that perfect salty-sweet base. Above it sits a luxuriously smooth cream layer made from soaked cashews and full-fat coconut milk, blended until silky and set with a touch of agar-agar for a clean, sliceable finish. A glossy strawberry topping cooked down with lemon juice and sugar caps it all off, adding a fresh, tangy contrast to the rich layer beneath. Every component sets up firm in the fridge, so each square holds its shape beautifully when cut and served cold. It's a make-ahead crowd-pleaser that fits neatly into a dairy free spread, with layers distinct enough to impress at a potluck or holiday table. Sweet, salty, tart, and creamy in every single bite.
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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.
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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