Vegan Strawberry Pretzel Salad
User Reviews
5
Vegan Strawberry Pretzel Salad
Description
The recipe begins by combining crushed salted pretzels with melted vegan butter and organic cane sugar, then pressing this mixture into a 9x13-inch pan and baking it until golden. While the crust cools, a creamy filling is prepared by whipping room-temperature vegan cream cheese with coconut cream and powdered sugar until smooth and evenly spread over the crust. The dish is then chilled in the freezer to firm the cream layer.
Concurrently, a strawberry topping is made by simmering fresh and frozen strawberries with water, cane sugar, and agar agar powder to create a thickened gel. This layer is poured over the set cream cheese layer and refrigerated again until firm. The result is a dessert showcasing a crunchy, salty pretzel base, a smooth and sweet cream cheese layer, and a bright, slightly tart strawberry jelly on top.
Best served on the day of preparation or the next, the dessert’s crust retains optimal crunch within that window. Storing refrigerated maintains freshness. Adjusting the crust’s ingredients can affect thickness, but reducing butter is discouraged as it compromises crust cohesion and crispness. It pairs well as a chilled, sweet treat contrasting salty and fruity notes.
Plan to serve the pretzel salad early the day it’s made or within 24 hours for best crust crunchiness.Increase crust ingredients by 50% if a thicker base is desired.Do not reduce butter in the crust to maintain structure and texture.Keep the dessert refrigerated until serving to preserve layers.
Ingredients
For the crust:
- 8 ounces pretzels about 2.5 cups, salted, small twists or sticks
- ¾ cup vegan butter melted
- ¼ cup organic cane sugar
Cream cheese layer:
- 16 ounces cream cheese I recommend Miyoko's, vegan, room temperature
- 1 cup coconut cream Coconut cream can be found in some stores; or chill a (14 oz) can of full-fat coconut milk overnight; use ONLY the thick cream portion. Reserve liquid for another use.
- 1 ¼ cups powdered sugar organic, sifted
Strawberry vegan "jell-o" layer:
- 2 pounds strawberries or 1 lb fresh and 1 lb frozen, divided, ends trimmed
- 3 ¼ cups water divided
- scant 1 cup organic cane sugar divided
- 1 tablespoon agar agar powder
Instructions
- Preheat oven to 400 degrees F, and clear space in both the freezer and refrigerator for a 9x13 dish.
- Pulse the pretzels in a food processor until crumbled. Add melted butter and sugar, and pulse again to combine. Press into a 9x13-inch casserole dish, and bake for 8 to 10 minutes, until golden. Set aside to cool.
- Using a handheld or stand mixer, cream together the cream cheese and coconut cream until smooth. Add sifted sugar, and beat until fully incorporated. Spread the cream cheese mixture onto the cooled pretzel crust, making sure to spread it ALL the way to the edges, so the pretzel layer is completely sealed.
- Place the dish in the freezer for 1.5 to 2 hours or until the cream cheese is firm to the touch.
- After 1 hour, it's time to prepare the strawberry layer. In a medium saucepan, combine 1 pound frozen (or fresh) strawberries with 2 ¾ cups water and ¼ cup sugar. Bring to a simmer, and cook 8 to 10 minutes or until the strawberries have lost their color.
- Pour the strawberry water through a fine mesh sieve, capturing the liquid in a clean bowl. Rinse the sieve and strain the strawberry water one more time so it's clear and free from particles. (Those strawberries can be eaten or discarded.) You should have about 2 ¾ cups (22 ounces) of strawberry juice. Set aside.
- Slice the remaining pound of strawberries, and arrange them on top of the cold cream cheese layer. Return the dish to freezer.
- Rinse the saucepan so it's clean. Combine ½ cup water and the agar powder in the pan. Whisk to dissolve the agar. Whisk in ⅔ cup sugar, and bring to a boil. Whisking frequently, simmer for 30 seconds to 1 minute, then remove from heat. Immediately whisk the strawberry juice into the agar mixture. This will cool it down slightly. Continue whisking occasionally, and let it cool until warm but not hot, about 15 minutes. (Keep an eye on it! If the agar begins to set, immediately pour it over the strawberries.)
- When the agar feels lukewarm, remove the dish from freezer and carefully pour the strawberry "jell-o" over the strawberries. It will begin to set almost instantly upon contact with the cold berries and cream cheese. Keep in mind, where you pour the agar is where it will stay, so move around the dish as you pour so the gel layer is even.
- Refrigerate until fully chilled, about 2 hours. Serve with vegan whipped cream.
Notes
- Plan to serve the pretzel salad early the day it’s made or within 24 hours for best crust crunchiness.
- Increase crust ingredients by 50% if a thicker base is desired.
- Do not reduce butter in the crust to maintain structure and texture.
- Keep the dessert refrigerated until serving to preserve layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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