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"Hot Pony Sauce" Black Pepper Horseradish Sauce
Prep Time
5 mins

Veganized version of Arby's Horsey Sauce

Course: Condiment, Sauce
Cuisine: American
Servings: 4 servings
Author: Michael Monson
  • 6 ounces "1/2 block" firm silken tofu*
  • 2 tablespoons raw cashew pieces
  • 1 to 2 teaspoons water
  • 1 to 2 tablespoons prepared horseradish or a 1 to 2 inch piece of fresh
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon agave syrup or vegan sugar
  • ½ teaspoon fresh cracked black pepper
  • salt to taste
  1. In a high-speed blender or NutriBullet, combine the silken tofu and cashews. If using fresh horseradish, add that to the blender as well. Blend until creamy and smooth, and there are no remaining bits of cashew. If it’s too thick to blend, at a teaspoon or two of water just to get things moving.
  2. Stir in the remaining ingredients, and season to taste. Refrigerate until ready to use.
Recipe Notes

* you could easily just add horseradish to ¾ cup of already prepared "Universal Vegan Cold Salad Dressing" or ¾ cup of your favorite vegan mayo.