Horseradish Cream

  • 1/3 cup freshly grated horseradish
  • 1 teaspoon tarragon vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup unsweetened mimiccreme, softly whipped or Cashew Cream

Use a microplane grater to grate the very fibrous horseradish, then mix the horseradish with the tarragon or vinegar to keep the flavor from dissipating. Add the mustard, salt, and pepper, mix again; then fold into the whipped mimiccreme.


Horseradish Cream - GFCFSF