If you read my Prepared Horseradish post then you’ll know I created the recipe knowing I had several other recipes in mind that would utilize it. This tasty sauce is one of those recipes. There are at least two more that I am working on but I haven’t finished them yet so you guys will just have to wait. I promise they will be delicious and worth it though. In the mean time, go ahead and make this sauce as a dip or a delicious topping for some roasted beets or zucchini cakes. If you didn’t read the Prepared Horseradish post, well that’s just mean and you should go read it now because I am sure I said something witty and brilliant. Or quite possibly I babbled on for a few paragraphs. Either way there was humor in there! And a quick, easy, versatile recipe that can be used in so many ways.
I adapted this recipe from a Thanksgiving cooking show I saw on television years ago. I made that recipe, with some minor tweaks because I can never follow a recipe through exactly the way it is written, and my family LOVED it. The original recipe was made with sour cream. While I don’t consume any commercially processed dairy anymore, I typically do okay with a quality, grass-fed sourced product. That isn’t always easy to find nor is it always reasonably priced. But I do always have raw cashews on hand. Plus I know not everyone else does well with dairy products, grass-fed or not, so that is where this cashew cream comes in.
Using cashews as a substitute for sour cream requires some soaking prior to preparing this recipe in order to get a cream like texture. I just use boiling water which cuts the soaking time down but still softens the nuts. The tartness of the lemon juice and lemon zest combined with the bite from the prepared horseradish makes this cashew cream incredible. I top all my roasted vegetables and meat dishes with it, use it as a salad dressing, or just eat it by the spoonful. My family loves this recipe as much as they loved the original conventional dairy one, but this recipe they quite possibly love more!
- 1 cup raw cashews, soaked
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- ¼ tsp salt
- 2-4 tbsp Prepared Horseradish
- ½ cup water (may not use all)
- 1 tbsp lemon zest
- Place raw cashews in a bowl, cover with boiling water. Let sit 1 hour.
- Drain cashews.
- Throw cashews, ACV, lemon juice salt and Prepared Horseradish in food processor.
- Process while slowly pouring in water.
- Periodically stop to check consistency, add more water and process if needed.
- When preferred consistency is reached add lemon zest and pulse several times.
- Add additional salt if needed.
- Store in sealed jar in fridge for up to a month.
Let me know if you and your family loves this as much as mine do!
To a nourished life,