For the crust: In a food processor, pulse the gluten-free pretzels until they resemble coarse crumbs. Combine the pretzel crumbs and brown sugar in a medium bowl. Pour in the melted vegan butter and mix until well combined. Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes.

For the filling: In a high-speed blender, combine the soaked and drained cashews, coconut milk, water, melted coconut oil, organic cane sugar, vanilla extract, and sea salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.

Pour half of the cashew mixture into a separate bowl and set aside. Add the fresh strawberries to the remaining cashew mixture in the blender. Blend until completely smooth and the strawberry flavor is fully incorporated.

Pour the strawberry cashew mixture into the frozen pretzel crust. Return the pie to the freezer for 1-2 hours, or until partially set. Once the strawberry layer is somewhat firm, gently pour the plain cashew mixture over the strawberry layer, smoothing with a spatula.

Return the pie to the freezer for at least 4-6 hours, or preferably overnight, until completely solid and firm.

Before serving, remove the pie from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly. Slice with a sharp knife and serve immediately. Garnish with fresh strawberries or extra pretzel crumbs if desired.