This recipe is not only a family favorite but has built a following in Nikko’s 3rd-grade class as well! It’s a hit in the “hot sauce challenge” at his lunchroom table.
It’s a quick, uncooked sauce that you can whip up anytime. We’ve found that it stores up to 2 weeks in the refrigerator. We’ve not been able to test a longer period of time because we always eat it up quickly!
Our horseradish sauce blends a wasabi effect with a mouth warming heat. We add it as a sauce to all manner of vegetables, samosas, and dumplings, and it’s a shoo-in with our vegan Black Bean Burgers. It pairs perfectly with the sweetness of roasted yams too! We also use it to flavor other sauces. It’s a welcome zip to vegan macaroni and cheese sauce and creamy soups.
A key to jazzing up a familiar meal is to offer contrasting flavors with each meal through condiments, pickles, and sauces that are self-serve. We often offer this vegan horseradish sauce at the table so each person can spice up their own plates.
We’re posting our favorite version which includes a lot of freshly grated horseradish. We suggest starting with 2 tablespoons of horseradish and 1/2 tsp. of hot sauce, blending all the ingredients together, tasting the sauce and increasing the heat slowly until it suits you.
4 oz. silken or soft tofu
¼ unsweetened soy milk or other nut milk
2 Tbs. olive oil
2 Tbs. white miso
2 Tbs. lemon juice (approximately 1 freshly squeezed lemon)
1 Tbs. seasoned rice vinegar
2-8 Tbs. freshly peeled and grated horseradish root
1 tsp. stone-ground mustard
½-2 tsp. hot sauce (Tabasco or Siracha work well)
1 garlic clove, chopped
ground pepper and salt to taste
This sauce gives you two kinds of heat experiences. The horseradish creates a wasabi-like sinus heat and the hot sauce creates warmth in your mouth. Experiment to achieve the balance you like. Serve as a condiment in a bowl on the table.
Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine and cultural immersion, and taught yoga in myriad venues.
We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.