Horseradish Cream

A very simple recipe to make a horseradish cream or sauce which, with its spicy (almost mustard) flavour, enlivens many dishes.

Horseradish, a root, is considered a herb rather than a vegetable. It can be stored in the refrigerator with vinegar to preserve the flavour and colour; or grate and freeze it.
It is not dissimilar in flavour to Japanese wasabi and can be used interchangeably in many recipes.

For a strong flavour, grate the horseradish finely and add it directly to cooking. Alternatively, make this cream to accompany any number of dishes. It is commonly served with beef, fish (especially smoked salmon), beetroot and egg dishes.

Diets for which Horseradish Cream is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 10 mins | Serves: 1/2 cup

2 tbsp grated horseradish
2 tbsp hot water
150 gm (1/2 cup) silken tofu*
1/8 tsp English mustard
1/2 tsp castor sugar
1/4 tsp white pepper
1/4 tsp salt
1 tbsp vinegar (optional)**


PEEL and grate the horseradish.
ADD the hot water to the horseradish and soak for 10 minutes.
DRAIN off the excess water.
MIX all ingredients to make a ‘cream’.


– Serve with new potatoes and garnish with chives.
– To accompany: beetroot (Beetroot Blinis ), hard boiled eggs, fish or beef.
– Add to savoury baked dishes.


* Replace tofu with yoghurt (Soya or Dairy depending on diets), adjusting the sugar and vinegar to your taste.
** Add vinegar if you are not using immediately – it preserves the horseradish flavour.

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