Back when Chef Jason Wyrick published a vegan magazine, he shared this recipe for dairy-free horseradish cheese with us. He said, “This is a take on a cheese I used to enjoy in the old days. It is creamier than the traditional cheddar I used to have, but the flavor is spot on.”
Dairy-Free Horseradish Cheese to Spice Up Your Vegan Cheese Board
We originally published this vegan horseradish cheese recipe in our news section. Now, we’re updating it and giving it a home in our recipe section. I’ve also added some more details and have answers to FAQs.
What is Agar? Is there a Substitute?
Agar powder is a seaweed extract that is a little gelatinous and helps to thicken this cheese alternative. It’s sometimes referred to as a plant-based gelatin. You can usually find it at natural food stores, or you can order it online. It’s shelf-stable and available on Amazon, Vitacost, Lucky Vitamin, and iHerb. You can substitute gelatin, if you aren’t vegetarian. In a pinch, you can omit it, and make this into a soft cheese alternative or spread, instead.
Can I Use Other Nuts?
Jason chooses a combination of cashews and Brazil nuts for their flavor and creaminess. If needed, you can use all cashews, or substitute another creamy nut, like blanched almonds. The taste will be a little different.
How Spicy is this Dairy-Free Horseradish Cheese?
According to Jason, it is very mild, with a horseradish background. He likes it on a bagel sandwich with nice crunch lettuce, and tomato slices. But he does have a warning. Horseradish comes from the same family as cabbage and mustard. People who tolerate heat from peppers well, sometimes do not tolerate heat from mustard or horseradish well.
Special Diet Notes: Dairy-Free Horseradish Cheese
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, vegetarian, plant-based, and paleo-friendly.
- 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
- 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.
- Unmold to slice and serve.
Hi, what is the red garnish? Pomegranate seeds or a peppercorn?
It’s pomegranate seeds, but peppercorns would be great too.