Saturday, April 30th, 2011

Raw Vegan Recipe: Horseradish Mustard Dressing

by Kristen Suzanne in Kristen Suzanne, vegan

Kamea, my little stinker bunny.

I made this dressing for our easter dinner last week. It was great and everyone loved it, so I wanted to share it with you. It gives you a fun warming sensation from the horseradish in it, and it’s a pretty yellow color from the mustard. And… as usual, it’s so easy to make! I still consider this recipe raw even though the mustard and horseradish probably aren’t technically raw, but you could make it truly raw by making raw mustard and using fresh horseradish (not always easy to find). And, if you don’t want to use raw agave nectar, you could try blending 1 to 2 pitted dates.

 

Horseradish Mustard Dressing

Yield about 1 1/4 cups

  • 1/2 cup raw cashews
  • water for soaking
  • 1/2 cup water for blending
  • 1 1/2 tablespoons tamari
  • 1 tablespoon raw agave nectar
  • 2 tablespoons mustard
  • 2 teaspoons prepared, ground horseradish
  • 1 teaspoon fresh lemon juice

Horseradish Mustard Dressing

Put the cashews in a small bowl and add enough water to cover the cashews by about an inch. Soak the cashews for 30 to 60 minutes. Strain the cashews and put them in a blender. Add the remaining ingredients and blend until smooth.

We enjoyed this dressing on salads with romaine lettuce (perfect for holding up to the heat from the horseradish), cucumbers, zucchini, purple cabbage, celery, and carrots. My mom loved it so much, she asked me to make another batch for her before we left.

 

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