Horseradish Cream Sauce

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< 1 min read
Summary

Horseradish Cream Sauce is a flavorful condiment that adds pungent tang and a bit of life to whatever dish you choose to serve with it. Made with creamy plant-based yogurt, prepared horseradish, and a few umami-rich ingredients, this sauce provides a unique layer of flavor and takes any dish to the next level!

Yields8 ServingsPrep Time5 minsTotal Time5 mins

Ingredients

 ¼ cup prepared horseradish (packed in vinegar or freshly grated, see Chef’s Notes)
 1 cup plant-based yogurt (unflavored, unsweetened )
 1 tsp dijon mustard (or brown mustard)
 1 tsp vegan Worcestershire (or reduced-sodium tamari)
 1 tsp white wine vinegar (or apple cider vinegar)
 2 tbsp chives (chopped)
 ¼ tsp ground black pepper (optional)

Directions

1

To a food processor combine horseradish, yogurt, dijon mustard, vegan Worcestershire, and vinegar, and blend until smooth. If you are using prepared minced horseradish you can whisk everything together in a bowl until well combined.

2

Transfer to a serving bowl, mix in the chives, and black pepper if using, and serve.

Chef's Notes

Substitutions
Substitute plant-based yogurt with silken tofu.

Substitute vegan Worcestershire sauce with coconut aminos for a soy-free alternative.

Substitute white wine vinegar with lemon juice.

Substitute chives with parsley.

How to Prepare Fresh Horseradish
If you cannot find prepared horseradish in a jar at your local grocery, you can prepare it at home using fresh horseradish root. Peel and grate your horseradish using a box grater or the grater attachment from a food processor. You can also finely chop your horseradish into a mince. Once your horseradish is grated, mix with a few tablespoons of vinegar and optional salt. For ½ cup of freshly grated horseradish, I used 3 tablespoons of apple cider vinegar. Tightly pack into a canning jar with a tight-fitting lid. Homemade prepared horseradish will last for 6 weeks in the refrigerator. You can use this the same way you would use prepared horseradish from the grocery store. If using freshly grated (not minced), use 2 ½ tablespoons in this recipe for a more mild flavor.

Storage
Store in an airtight container in the refrigerator for up to 4 days.

Ingredients

 ¼ cup prepared horseradish (packed in vinegar or freshly grated, see Chef’s Notes)
 1 cup plant-based yogurt (unflavored, unsweetened )
 1 tsp dijon mustard (or brown mustard)
 1 tsp vegan Worcestershire (or reduced-sodium tamari)
 1 tsp white wine vinegar (or apple cider vinegar)
 2 tbsp chives (chopped)
 ¼ tsp ground black pepper (optional)

Directions

1

To a food processor combine horseradish, yogurt, dijon mustard, vegan Worcestershire, and vinegar, and blend until smooth. If you are using prepared minced horseradish you can whisk everything together in a bowl until well combined.

2

Transfer to a serving bowl, mix in the chives, and black pepper if using, and serve.

Notes

Horseradish Cream Sauce