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