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Vegan Strawberry Crack Salad
unsweetened coconut yogurt
vegan whipped topping
Place cashews in a heat-proof container and cover with boiling water. Let soak overnight.
After soaking, drain and blend with the vanilla, sugar, and coconut yogurt. Place in the fridge to cool.
On a parchment paper lined baking sheet combine the pecans, pretzels, vegan butter, and brown sugar. Bake at 400F for 7 minutes. Remove from the oven, let cool, and break into pieces.
In a bowl combine the cashew-yogurt mixture with the whipped topping. Store in the fridge.
Before serving combine the strawberries with the cream and top with the nut-pretzel mixture.
To make this recipe with dairy: instead of making the cashew-yogurt mixture, use 8 oz of cream cheese or regular whipped topping and butter.
8 oz cream cheese
3 cups whipped topping
½ cup butter
Vegan Strawberry Crack Salad | https://www.californiastrawberries.com/vegan-strawberry-crack-salad/