2 T. fresh grated horseradish
1/2 block silken tofu
1/8 c. (2T) extra virgin olive oil
1/4 chickpea miso or blond
1/2 c. soy milk
2 garlic cloves, mashed or pressed
juice of 1 lemon
splash of rice vinegar
white pepper to taste
hot sauce to taste
1/2 tsp. dijon mustard
- Peel and grate horseradish
- Add all ingredients to a blender and blend until smooth and creamy
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