Vegan Strawberry Crack Salad
Servings: 4 servings
Ingredients
- ½ cup cashews raw
- 1 ½ cups unsweetened coconut yogurt
- ¼ cup granulated sugar
- 1 tsp vanilla
- 1 cup crushed pretzels
- ½ cup chopped pecans
- ½ cup brown sugar
- ½ cup vegan butter
- 3 cups vegan whipped topping
- 3 cups diced strawberries
Instructions
- 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.
Notes
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
3 cups whipped topping
½ cup butter