The sweet and sour apple and the spicy horseradish complement each other perfectly for this fresh, delicious spread. Ideal for an in-between snack or as a small meal spread on your favorite bread. Vegan horseradish cashew spread not only tastes delicious as a spread. It’s great for cooking, a wonderful dip and goes well with vegan smoked salmon.
Horseradish – a great, hot root
With its spiciness, horseradish gives spreads that certain something extra. It spices up many dishes and snacks and is very healthy thanks to its ingredients. Horseradish is odorless as a root. It only develops its sharpness when it is cut open and grated
The name horseradish comes from the German name Meerrettich. The English mispronounced it and called it mareradish. Eventually, it was called horseradish. The Austrian call it Kren, which means to cry. It refers to the pungent compounds that can cause watery eyes.
Horseradish has been used as a medicinal plant since the Middle Ages. Among other things, the root helped against scurvy. For example, it contains a lot of vitamin C, vitamin B, potassium, calcium, iron and essential oils. Its pungent substances strengthen the immune system and help with colds.
Vegan horseradish cashew spread as hearty companion
The zesty spread gets its creaminess from the cashew nuts. In order to be able to puree them well, you have to soak them first. Your delicious, tart-sweet spread goes perfectly with rye sourdough bread with seeds. Anyway with vegan carrot salmon and as a dip with raw vegetables. A small spoonful in your salad sauce or in your soup gives them a special kick.
You can keep your apple horseradish in a tightly sealed jar in the fridge for several weeks.
Vegan Horseradish Cashew Spread
Ingredients
- 150 g cashews
- 30-50 g fresh horseradish (depends on how pungent you like it)
- 1 sour apple 160 g
- 4 Tbsp apple cider vinegar
- 2 Tbsp canola oil
- salt and pepper
Instructions
- Soak overnight or simmer for 10 minutes
- Peel the horseradish and cut into small cubes of approx. 5 mm. Cut the apple into 1-2 cm pieces.
- Place all ingredients in a blender (preferably a high-performance blender) and puree finely for 1-3 minutes. In-between scrape the mass from the sides and add 1-4 tablespoons of water if necessary.
- Season to taste with salt and pepper.
- Serve as a spread with bread, with vegan carrot salmon and fresh dill.
I absolutely LOVE this recipe!! Thank you so much for sharing this.
You are very welcome