Please note that the Prep time is hands-on time only. This is a great make-ahead recipe since it needs time to chill in the refrigerator, and can actually be made a day or two in advance. You can speed up the prep time a little by putting the water on to boil while you grind the nuts.
1 to 2 tablespoons horseradish powder or 1 tablespoon fresh grated horseradish
1 teaspoon onion powder
1 teaspoon salt
Instructions
Select a 5 cup glass dish or 2 smaller dishes or loaf pans for your molds. Liberally grease the inside or line them with parchment paper.
In a blender or food processor, pulse the brazil nuts and cashews until they are powdered
Pour the water into a small pot and bring it to a boil. Add the agar powder, and cook, while whisking, until completely dissolved.
Add the agar-water, tahini, mustard, garlic, olive oil, lemon juice, horseradish, onion powder, and salt to the ground nuts in your blender or food processor. Blend until completely smooth.
Scrape the mixture into your mold(s) and even it out.
Cover and refrigerate the dairy-free horseradish cheese for at least 3 hours or overnight.