Last Updated on October 9, 2024
The Vegan Strawberry Pretzel Dessert is a simple and satisfying alternative to this classic sweet and salty treat, and I would argue it has even more flavor!
So what’s a Strawberry Pretzel Dessert?
The Strawberry Pretzel Dessert is kind of like a strawberry pretzel salad or a strawberry cheesecake.
The strawberry pretzel salad is a old recipe that uses jello, cream cheese, and of coarse pretzels as the crust.
It is a popular cold dessert for those 4th of July picnics, potlucks, and family reunions.
The combination of the sweet, salty and the tanginess makes for a perfect crowd pleaser.
And because it is not vegan, I couldn’t enjoy one of my favorite summer desserts anymore.
So after experimenting, testing, and creating, I came up with this vegan version that I believe is so much better than the original!
I used raw cashews to make my cream cheese replacement, eliminated the jello and butter to make this a vegan treat as well as a healthier dessert.
In this recipe I made individual servings so that it would be much easier to customize the dessert to each person.
Examples such as gluten free, I didn’t add any pretzels at the bottom of the dish, although you can use a gluten free pretzel if preferred.
And because these are individual dishes, you can add different toppings such as blueberries on the top before serving or let each person add their own.
However you decide to serve this Vegan Strawberry Pretzel Dessert, it will become your family’s new summer favorite. ENJOY!
Ingredients for the dessert
Vegan Cream Cheese
- Raw Cashews – The raw cashews have a neutral flavor and will blend well into a creamy texture, making it the perfect base for the vegan cream cheese in this recipe.
- Plant Based Milk – Any plant based milk will work in this dessert, I used an unsweetened vanilla almond milk.
- Real Maple Syrup – My sweetener of choice is maple syrup, I love the slight maple flavor with hints of vanilla and caramel that the syrup adds to the dessert.
- Pure Vanilla Extract – This will enhance and add flavor to the dessert.
Strawberry layer
- Strawberries – In this dessert I used fresh strawberries because they are in season right now, but frozen strawberries will work too.
- Real Maple Syrup – The sweetener of choice in this recipe.
Pretzel layer
- Crushed Pretzels – The pretzels can be a regular pretzel or a gluten free pretzel, choose your favorite.
Topping the dessert
- Fresh Fruits – Top with fresh strawberries, blueberries, or any berry of choice before serving.
- Pretzels – Place a whole pretzel or sprinkle crushed pretzels on the top before serving the dessert.
How to make the Vegan Strawberry Pretzel Dessert
Vegan Cream Cheese
In a small mixing bowl, add water to the raw cashews and leave them to soak for 4 to 6 hours.
After soaking, drain and rinse the cashews.
Add the cashews to a high speed blender.
Continue adding to the blender, the plant based milk, maple syrup and vanilla.
Blend on the highest setting until the mixture is creamy smooth.
Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the sauce.
After 5 to 10 minutes, remove from heat, set aside to let the mixture cool.
Strawberry Layer
Clean, haul and cut up the fresh strawberries.
Add the strawberries to a medium sized sauce pan with maple syrup over medium heat.
Slightly mash the strawberries as they cook and thicken.
The strawberries should have a jam-like consistency when done, remove from the heat to cool.
Pretzel Layer
To crush the pretzels, add a couple handfuls to a sealed plastic bag and roll over the bag with a rolling pin.
Assembling the dessert
Grab four 2 cup dishes and pour the pretzels equally into each dish.
Next pour equal amounts of the cashew mixture into each dish, covering the pretzels.
Scoop into each dish, equal amounts of the strawberries on top of the cashew mixture.
Place the individual dishes into the refrigerator for up to an hour before serving.
To serve, garnish with fresh strawberries, blueberries, and/or whole or crushed pretzels.
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Vegan Strawberry Pretzel Dessert
Ingredients
Vegan Cream Cheese
- 1 Cup Raw Cashews
- 1 Cup Plant Based Milk I used the unsweetened Vanilla Almond Milk.
- 1/4 Cup Real Maple Syrup
- 1 tsp Pure Vanilla Extract
Strawberry Layer
- 2 Cups Fresh Strawberries Frozen strawberries will work just as well.
- 1/4 Cup Real Maple Syrup
Pretzel layer
- Pretzels Crushed
Toppings
- Fresh Strawberries
- Fresh Blueberries
- Pretzels Whole or crushed.
- Any berries of choice.
Instructions
Vegan Cream Cheese
- In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
- After soaking, drain and rinse the cashews.
- Add the cashews to a high speed blender.
- Continue adding to the blender, the plant based milk, maple syrup and vanilla.
- Blend on the highest setting until the mixture is creamy smooth.
- Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the sauce.
- After 5 to 10 minutes, remove from heat, set aside to let the mixture cool.
Strawberry Layer
- Clean, haul and cut up the fresh strawberries.
- Add the strawberries to a medium sized sauce pan with maple syrup over medium heat.
- Slightly mash the strawberries as they cook and thicken.
- The strawberries should have a jam-like consistency when done, remove from the heat to cool.
Pretzel Layer
- To make the pretzel layer, add a couple handfuls of pretzels to a sealed plastic bag and roll over the bag with a rolling pin to crush the pretzels.
Assembling the dessert
- Grab four 2 cup dishes and pour the pretzels equally into each dish.
- Next pour equal amounts of the cashew mixture into each dish, covering the pretzels.
- Scoop into each dish, equal amounts of the strawberries on top of the cashew mixture.
- Place the individual dishes into the refrigerator for up to an hour before serving.
- To serve, garnish with fresh strawberries, blueberries, and/or whole or crushed pretzels.
