This is a great spread for toast, bagels or your favorite crackers such as Wasa crackers (look for the sourdough ones – they have a nice texture). Cooking the horseradish with the apple takes out the most of the heat while leaving the health benefits. So, for some extra heat, add some fresh at the end. This allows you to consume more horseradish without killing yourself. This recipe can be made raw by adding all the ingredients together without cooking but it will be wetter and will not keep as long in the fridge.
I used yogurt cream cheese which gives it the perfect texture for spreading. It is easy to make by draining full-fat yogurt. I usually set mine up to drain before I go to bed so it is ready in the morning. Watch The Video to learn how. Season it with a little sea salt give it the “cream cheese” taste you expect. It is lower in calories than cream cheese and it is fermented for better digestibility. If you want, you can just use yogurt, which will make this runnier, or regular cream cheese, which will may it stiffer. Kefir also works for this but it is harder to drain and do not get as much unless it is a thicker kefir like yogurt.
For a dairy-free option, drain coconut yogurt. The coconut meat from a fresh coconut could also work nicely in this recipe.
1 Granny Smith apple
2 tbsp white onion, chopped
2 tsp horseradish, grated*
½ tsp fresh thyme (or ¼ tsp dried)
1 tbsp water
2 tsp raw honey or sucanat (optional)
Sea salt and black pepper to taste
Extra horseradish to add after*
3 tbsp yogurt cream cheese
Grate the apple with a cheese grater (peeling the apple is your choice). To grate the apple, just grate it on the grater on all sides until you reach the core. Place the apple in a saucepan with the onion, horseradish, thyme and water. Bring to a boil and then immediately reduce the temperature to low and cook with a lid on for about 15 minutes on low heat until the water evaporated and the apple is soft. Remove from heat and transfer to a bowl and add the extra horseradish, the honey or sucanat, if using and the season to tastes with sea salt and pepper. Let cool. Once it is cold, mix in the yogurt cream cheese. Store in the refrigerator is not using. It will keep for 3-4 days.
*If you want to use prepared horseradish, rinse off the vinegar.
To learn the health benefits of horseradish: Horseradish: It’s Worth Its Weight In Gold
Try making your own Homemade Horseradish