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A wooden bowl filled with horseradish sauce and a small spoon

Horseradish Sauce

5 from 2 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
This homemade Horseradish Sauce is made with fresh horseradish, and deliciously dairy-free with very few ingredients. It's zesty, tangy, peppery, and ready to be your favorite dipping sauce. 


  • 1 medium horseradish root
  • 1 1/2 tablespoons dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/2 cup Organic Vegenaise - or other non-dairy mayonnaise
  • 1/8 teaspoon black pepper - freshly ground


  • Begin by peeling the horseradish root. First, use a vegetable peeler to peel the brown skin. You can also use a good quality Chef's knife (just don't use ceramic as it's more fragile).
    A horseradish being peeled
  • Next, you'll notice there is a white ring around the outside of the horseradish. This white exterior is tough; use the knife to cut around all edges. This will make the horseradish easier to grate.
    Horseradish being cut
  • Next, you can grate the horseradish using a hand grater**. Place a cutting board underneath and grate. Note: you may need to use quite a bit of pressure. 
    Grated horseradish
  • In  a small bowl, combine the grated horseradish, dijon mustard, white wine vinegar, vegan mayo, and pepper. Stir until fully combined.
    Horseradish sauce being made in a bowl
  • This recipe makes about 3/4 cup of horseradish sauce, or 12 (1 tablespoon servings). Keep this creamy horseradish sauce stored in an airtight container in the fridge and it will last about a week.
    A wooden bowl filled with horseradish sauce and a small spoon


  • *To find the best quality horseradish, look for roots that are firm, have no mold or spots, look dry or have sprouts growing out of them. Also, the straighter the roots, the easier they will be to peel or cut. You can store horseradish on your counter or in the fridge until ready to use.
  • **I prefer to use a hand grater to grate the horseradish. Although you have to put a little muscle into it, it works perfectly fine. Another option is to cut the horseradish into small pieces and use a food processor.
  • When grating the horseradish, it can sting your eyes and make them water, just like onions do. I recommend cutting/grating the horseradish in an open area of your kitchen and you might need to take a break during the grating process.
  • Horseradish, like wasabi, can burn your nose if you eat too much in one bite. I recommend using this sauce sparingly. 
  • If you decide to  use prepared store bought horseradish instead of fresh for this recipe, check the ingredients because many times vinegar and salt has already been added to it. If it is, you may need to adjust the vinegar and salt in this recipe to taste, or omit completely.
  • Use this sauce as a side to these Potato-Cauliflower Latkes, as a zesty spread in  sandwiches, like this Veggie Reuben, mix a little  in with hummus or even  guacamole,  add to salad dressings, cream into mashed potatoes or Mashed Cauliflower, use with sushi rolls (instead of wasabi)or even add to Bloody Marys.


Serving: 1tablespoon | Calories: 109kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10.7g | Cholesterol: 6.7mg | Sodium: 215mg | Sugar: 1.3g
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