Creamy Fresh Horseradish Dressing

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 clovesliced 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.

Creamy Fresh Horseradish Dressing

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

Instructions
 

  • In blender, combine horseradish, tofu, oil, miso, water, garlic, lemon, vinegar, umeboshi paste, and mustard. Process until creamy and smooth.
  • Add pepper and Tabasco to taste, blending until incorporated.

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