Vegan Heavenly Horseradish Sauce
If it’s vegan and has horseradish in it, sign me up! When my eye catches the word “horseradish” in a recipe title, it’s as good as made in my kitchen. Well, I guess I’m not so certain about horseradish desserts, but luckily I haven’t come across any of those yet. Horseradish cupcakes anyone? Hey, I’m not knocking it; I’m sure it can be done. Horseradish cupcakes aside, I was thrilled to find the recipe for Heavenly Horseradish Sauce (page 113) while flipping through the pages of The Saucy Vegetarian. I once again stepped outside of my comfort zone with a tofu-based sauce, but when you have an entire book of sauces in your care, it’s the perfect opportunity to play! The recipe recommends use with grilled veggie burgers, brussels sprouts and chestnuts, or tofu croquettes. I chose to use the sauce on burgers, however, I’ve been spoiled by homemade and now the premade burgers taste all but inedible. I couldn’t even tell you what brand or variety these were; I just purchased the only vegan veggie burger I could find in the freezer section at that particular grocer. It was so frustrating to have a huge section of veggie burgers in front of me, and nearly none of them vegan. What’s up with the egg and milk veggie-burger-makers?! That’s one shortcut I probably won’t take again. Homemade veggie burgers FTW!
Heavenly Horseradish Sauce
- 1/2 cup crumbled silken tofu
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons mirin
- 2 tablespoons brown rice vinegar
- 2 tablespoons prepared white horseradish
- 1/4 cup sliced scallions
- 2 tablespoons minced fresh parsley
- 2 teaspoons prepared yellow mustard
- 1/2 teaspoon crushed garlic
- Pinch of salt and pepper
Combine all the ingredients in a blender or food processor fitted with a metal blade, and process until smooth and creamy.
What are your favorite vegan sauce recipes? Share a link!