Not sure what to do with that leftover horseradish root from your Passover seder plate? Try out this recipe for creamy fresh horseradish dressing and load up your plate with spring veggies for dipping. It’s so tasty, believe me, you will not want to pass it over!
Creamy Fresh Horseradish Dressing
Approximately 1 3/4 cups
Courtesy of the Natural Gourmet Institute
Ingredients
3 tablespoons peeled, freshly grated horseradish
1/2 pound block silken tofu, blanched 2 to 3 minutes and drained
1/4 cup EVOO
1/4 cup chickpea miso
1/2 cup water
1 garlic clove, sliced thin
1 lemon, juiced (3 tablespoons)
1 tablespoon brown rice vinegar
1 tablespoon umeboshi paste
1 teaspoon Dijon mustard
Pepper to taste
Tabasco OR hot sauce to taste
Directions
1. In blender, combine horseradish, tofu, oil, miso, water, garlic, lemon, vinegar, umeboshi paste, and mustard. Process until creamy and smooth.
2. Add pepper and Tabasco to taste, blending until incorporated.
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{ 1 comment… read it below or add one }
This stuff is delicious