[1st contest] Mini Vegan Strawberry Pretzel Salads [Lv.intemediate]
Updated: Apr 28, 2021
Growing up in Alabama, strawberry pretzel salad was a staple dish at almost every special occasion. Making a vegan version has been on my to-do list for some time, and I'm so excited about this opportunity! The classic recipe is usually made in a large casserole dish, but these individual treats are a fun twist that is well suited for Agar Agar Powder (and perfect for parties).
I'm an ethical vegan (meaning I went vegan for the animals) who also loves food, cooking, and nutrition. Vegan since 2011, I finally realized my dream of starting a blog in August of 2018! :) My husband is also vegan, and we love to hike, practice yoga, and lift weights together. I adore cats and currently live with two sweet kitties named Sarah and Sissy.
Total Time : 1hour 30 minutes.
Prep Time : 30 minutes. Cooking Time : 25 minutes.
Other Time : Chilling for 45 minutes
Size of Container : Standard 12-cup muffin pan
Pretzel, mini or sticks
Vegan Butter, melted
Full Fat Coconut Milk
Fresh Lemon Juice
Agar Agar Powder
Fresh or Frozen Strawberries
Granulated Sugar, divided
Fresh Strawberries, stem ends trimmed
COOKER / TOOL
★ TIP ★
Mini Vegan Strawberry Pretzel Salad will keep in the refrigerator for up to 3 days. Store in an airtight container.
Step 1. Crust
2 cups( 4oz ) Pretzel, mini or sticks
1/3 cup Vegan Butter, melted
2 Tbsp Sugar
Clear space in a freezer large enough for a muffin pan. Preheat oven to 350℉. Cut parchment paper into 12 strips approximately 6 inches long by a 5/8 inch wide.
These will serve as "handles" to remove the individual desserts from the pan. Place one strip of parchment in the center of each cup of a standard, non-stick muffin pan.
Crush the pretzels until there are no large pieces (much of it should become the texture of sand). Do this using a food processor or by placing the pretzels in a bag and bashing them with a rolling pin.
Pour the melted vegan butter and 2 Tbsp of sugar onto the crushed pretzels. Mix until fully incorporated.
Carefully scoop about 1½ Tbsp of pretzel mixture into each cup of the muffin pan. Be sure the parchment strips stay centered and that the mixture does not get underneath the parchment.
Use the back of a spoon to gently press down on the crust so that it completely covers the bottom of the pan.
Bake for 6 to 7 minutes. Let cool 5 minutes before placing the pan in the freezer for 15 minutes while preparing the next layer.
Step 2. Cream Cheese Layer
1/2 cup Raw Cashews
1 can Full Fat Coconut Milk
3 Tbsp Fresh Lemon Juice
1/2 cup + 1 Tbsp. Granulated Sugar
1/2 tsp. Agar Agar Powder
In a blender combine the cashews,lemon juice, and half of the can of coconut milk. Blend until completely smooth. Set aside.
In a small saucepan combine the remaining half of the coconut milk, 1/2 cup plus 1 Tbsp of sugar, and 1/2 tsp Agar Agar Powder.
Whisking frequently, cook over medium/high heat until the mixture comes to a boil.
Immediately pour into the blender with the cashew mixture and whisk vigorously to incorporate the two.
Working quickly, remove the muffin pan from the freezer and evenly divide the coconut milk mixture among the pan (this will fill each cup about 2/3 of the way, leaving room for the strawberry layer).
Freeze for about 15 minutes while you prepare the next layer.
Step 3. Strawberry Gel
1¾ cups Water
14 oz Fresh or Frozen Strawberries
⅓ cup + 2 Tbsp Granulated Sugar, divided
1 ½ tsp. Agar Agar Powder