New Potatoes with Fresh Horseradish Sauce Vegan
Elevate your plant-based dining with this vibrant recipe for Vegan New Potatoes with Fresh Horseradish Sauce! Perfectly tender new potatoes are dressed in a luxuriously creamy cashew-based sauce infused with the bold, zesty kick of freshly grated horseradish. A touch of Dijon mustard, garlic, and tangy lemon juice enhances the sauce, while a sprinkle of fresh parsley adds a bright, herbaceous finish. This dish is not only dairy-free but also bursting with wholesome flavor, making it an ideal vegan side dish or light meal. Quick to prepare and naturally gluten-free, this savory delight is a must-try for transforming simple ingredients into something extraordinary.
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Recipe Information
Ingredients
- 800 grams New potatoes
- 100 grams Raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
- 1 tablespoon Fresh horseradish root (grated)
- 150 milliliters Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 Garlic clove (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare the new potatoes by washing and scrubbing them thoroughly. Leave the skins on for extra flavor and texture.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for about 20-25 minutes, or until the potatoes are fork-tender. Drain and set aside.
While the potatoes are cooking, prepare the horseradish sauce. Drain the soaked cashews and place them into a blender or food processor.
Add the grated horseradish, plant-based milk, lemon juice, Dijon mustard, minced garlic, olive oil, salt, and black pepper to the blender.
Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add more plant-based milk, 1 tablespoon at a time, until the desired consistency is achieved.
Taste the sauce and adjust the seasoning with more salt, pepper, or horseradish as desired.
Transfer the cooked potatoes to a serving dish and pour the horseradish sauce over the top. Gently toss to coat the potatoes evenly.
Garnish with freshly chopped parsley and serve warm. Enjoy as a side dish or light meal!
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 15.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 297 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4288 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
