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).
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.
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.
In a small bowl, combine the grated horseradish, dijon mustard, white wine vinegar, vegan mayo, and pepper. Stir until fully combined.
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.