Strawberry Pecan Pretzel Salad

Gelatin strawberry salads are a favorite traditional holiday treat, and now they can be prepared with homemade fruit juice and a vegan "gelatin" alternative that will fit any diet. Yield: 12 servings. Ingredients For the crust: 2 cups (4 ounces) pretzels, mini or sticks; 1/3 cup vegan butter, melted; 2 tablespoons sugar ; For the cream.

Strawberry Pretzel Salad The Cookin Chicks

Instructions. Preheat oven to 400 degrees F (200 degrees C). Stir together crushed pretzels, melted margarine and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish. Bake 8-10 minutes, until set. Set aside to cool completely.

Strawberry Pretzel Salad Brown Eyed Baker

Preheat oven to 400 degrees. Begin by blending pretzels into a flour-like texture in a food processor. In a pot, melt the coconut oil or butter. Mix the blended pretzels with the oil in a bowl until well combined. Spray or grease a 9 inch springform pan. Firmly press the pretzel mixture into the pan.

Life is Sweet...Eat the Cake Strawberry Pretzel Salad...

In a large bowl add crushed pretzels, butter and sugar and stir to combine. Press the mixture into a prepared 9×13 baking pan and bake for 10 minutes at 350°F. Remove from the oven and set aside to allow the crust to cool completely. You can speed this up by placing the crust the fridge to chill.

Vegan Strawberry Pretzel Salad (No Jello!) My Quiet Kitchen

Preheat the oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Make the crust. Combine the almond flour, pecans, salt, coconut sugar, and ghee in a medium bowl. Mix together until well combined. Press into the bottom of the prepared pan. Make sure it is really pressed in well.

Strawberry Pretzel Salad the farmer and the southern belle

Add the crust into the bottom of a greased or parchment-lined 8 x 8-inch baking dish. Use an offset spatula to press the crust into an even layer that covers the bottom completely. Pop the pan in the oven and bake for 10 minutes or until the crust is golden brown and holds together.

Strawberry Pretzel Salad Spicy Southern Kitchen

Add sugar and melted vegan butter, and pulse to combine. Press into a 13 x 9-inch casserole dish, and bake for 8 to 10 minutes. Set aside to cool. Cream together vegan cream cheese, coconut cream, and powdered sugar. Spoon cream cheese mixture onto the pretzel crust, and MAKE SURE to spread it all the way to the edges.

Strawberry Pretzel Salad Little Sweet Baker

Lightly coat a 9x13-inch baking dish with non-stick cooking spray. Spread pretzel mixture evenly in bottom of prepared pan, pressing the mixture down lightly with the palm of your hand. Bake at 350℉ for 8 minutes (do not overcook). Cool, and chill in the refrigerator for about 20 minutes to set completely.

Vegan Strawberry Pretzel Salad Bake and Destroy

2 cups boiling water. 6 oz strawberry jello. 20 oz frozen strawberries, slightly thawed and sliced. Directions. Combine pretzels, butter, and sugar then press in the bottom of 9x13-inch glass pan. Bake at 250 degrees Fahrenheit for 15 minutes. Allow to cool. Mix cream cheese with sugar until well combined. Fold in the whipped topping.

A vegan version of JellO's iconic strawberry pretzel salad. No potluck

Preheat the oven to 350 degrees F. Crush the pretzels. You can either pulse several times in a food processor or place them in a ziploc bag and use a rolling pin. In a medium saucepan, melt the butter and add the 1/4 cup sugar. Stir until combined, then mix in the crushed pretzels.

Strawberry Pretzel Salad Barefeet in the Kitchen

Preheat oven to 400°F. Crush the pretzels in a ziploc bag with a rolling pin. Combine the crushed pretzels, butter, and 3 tablespoons sugar in a medium-size bowl. Stir to mix well. Grease a 9×13 baking pan with butter and press the pretzel mixture into the bottom of the pan. Bake 10 minutes until set.

Strawberry Pretzel Salad (VIDEO) Princess Pinky Girl

Step 3: Add the strawberries then place in the refrigerator. Step 4: Crush pretzels with food processor or in ziploc bag. Step 5: In a medium bowl, mix the crust ingredients. Step 6: Press into an ungreased 9-x13-inch baking dish.

Vegan Strawberry Pretzel Salad My Quiet Kitchen

Preheat oven to 375F and grease either a 9×9 baking dish or 8×11 baking dish. In a food processor, pulse pretzels until large crumbs. Add in melted butter and maple syrup and process until finely ground (but still some small chunks). Press into bottom of baking dish and bake for 10 minutes. Let cool completely.

How To Make the Best Strawberry Pretzel Salad The Kitchn

Step 3. Press the pretzel mixture VERY WELL into the bottom of a 9×9 or 8×11 baking dish as tightly as you can; bake at 375F for 10 min. Allow to cool completely, about 5 min at room temperature, then 10 in the freezer. Step 4. Once you move the base layer to the fridge, next make the cream layer.

Strawberry Pretzel Salad

Chop the Romain lettuce, kale, red cabbage, and broccoli stalks. Mix and place in the base of a large bowl or platter. Now, prepare the rest of the vegetables and strawberries. Arrange the vegetables and strawberries on top of the base of the salad. Add the toasted quinoa and almonds to the salad.

Vegan Strawberry Pretzel Salad (No Jello!) My Quiet Kitchen

Step-by-step instructions. Step 1: Make the pretzel layer. Start by adding the pretzels, almond flour and sugar to your food processor and pulse for 10 seconds or so. Then, pour the melted butter in through the top and mix until everything is combined. Press the crushed pretzels into a 9x13 baking dish and bake at 400° for 8-10 minutes.