As we gear up for the September Whole30, we want to share some of our favorite Whole30 recipes throughout the month. 

We're back and here to share our Horseradish Crema with you. It’s amazing what cashews can do for you! We use creamed cashews as a very versatile base for a lot of things: dressings, yogurts, sauces, etc. By adding different herbs and spices it can completely transform - and is an excellent, creamy, dairy alternative for any sauce. This special take packs a punch with horseradish as our star ingredient, perfect for baked hasselback potatoes (featured below) or really great on a steak, too!

Horseradish Crema on Hasselback Potato
Makes about 16oz, or two cups, & lasts for about a week in the fridge


Horseradish Crema:
¾ c Water
1/3 c Raw Cashews
½ c Coconut Milk, full fat
2 tsp Lime Juice, fresh
2 tsp Apple Cider Vinegar
¼ tsp Celtic Sea Salt, or to taste
¼ c Fresh Horseradish, grated (can use jarred horseradish, as long as W30)
1 qt Cold Water


SOAK the cashews overnight in the 1 qt of cold water
WAKE up, drink coffee, and strain off the cashews, discard the water
PEEL the horseradish
GRATE the horseradish, or chop finely with a knife
BLEND ingredients all together in a blender
POUR on Hasselback Potatoes or Steaks

You can find the Horseradish Crema on our menu when we feature our Braised Beef with Horseradish Crema (as seen below).