Vegan Strawberry Pretzel Dessert
This Vegan Strawberry Pretzel Dessert is a combination of sweet, salty and is a perfect cold summer time TREAT!
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.