I’ve been on a real horseradish kick lately.
I just love the heat it packs and the flavor is so good and unique. This spread is inspired my one of my favorite vegan chains, Native Foods Cafe, where they use it on their rueben. I knew I needed to remake it at home for my own ruebens, but since then I’ve literally used it for everything from avocado toast to turkey sandwiches, to eating it straight up with a spoon. So. Good.
I think this avocado toast was my favorite version. I used a super seedy nut bread, and the kick of the horseradish spread was so good with the creamy avocado.
This recipe is so easy to make, and with only 8 ingredients it literally whips up in no time. The hardest part is remembering to soak those cashews! I would suggest adding the horseradish slowly so your tastebuds aren’t over powered. I’ve noticed when I ate some the next day the flavor seems to bolden as it sits.
I’ve always been a savory breakfast gal, and this spread on a little toast has been the perfect pre-yoga breakfast for me.
If you try this recipe, let me know on Instagram (@namasteandchow) or comment below!
Horseradish Cashew Cheese Spread
Ingredients
- 1 cup cashews soaked
- 1/4 cup nutritional yeast
- 3 tsp horseradish
- 1 Tbs lemon juice
- a dash of turmeric
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 -1/2 cup water depending on consistency
Instructions
- Soak cashews overnight, or in hot water for an hour.
- Drain cashews, place in blender with nutritional yeast, horseradish, lemon juice, turmeric, garlic powder, salt and pepper, and 1/4 cup of water.
- Blend until smoothly, adding rest of water in slowly if needed. You may not need the full 1/2 cup depending on consistency. It should be thick-ish like a spread, and not too runny.
- Taste and add more horseradish if there isn’t enough of a kick for your spice level.
- To serve, spread onto toast or use in sandwich creations!