Dairy-Free Horseradish Cheese Recipe

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.

Dairy-Free Horseradish Cheese

Prep time

20 mins

Cook time

5 mins

Total time

25 mins

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: Chef Jason Wyrick

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

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.

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