Dairy-Free Horseradish Cheese
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 2 medium blocks or rounds
Ingredients
  • ½ cup peeled brazil nuts
  • ½ cup raw cashews
  • 1½ cups water
  • 1½ tablespoons agar powder
  • ¼ cup tahini
  • ¼ cup spicy mustard
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 to 2 tablespoons horseradish powder or 1 tablespoon fresh grated horseradish
  • 1 teaspoon onion powder
  • 1 teaspoon salt
Instructions
  1. 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.
  2. In a blender or food processor, pulse the brazil nuts and cashews until they are powdered
  3. Pour the water into a small pot and bring it to a boil. Add the agar powder, and cook, while whisking, until completely dissolved.
  4. 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.
  5. Scrape the mixture into your mold(s) and even it out.
  6. Cover and refrigerate the dairy-free horseradish cheese for at least 3 hours or overnight.
  7. Unmold to slice and serve.
Nutrition Information
Serving size: 1 slice or wedge (1/16 recipe) Calories: 89 Fat: 8.3g Saturated fat: 1.5g Carbohydrates: 3.3g Sugar: .5g Sodium: 191mg Fiber: .9g Protein: 1.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-horseradish-cheese