Ingredients
- 240 gr silken tofu
- 16 ml water
- 10 ml olive oil
- 5 ml honey
- 5 gr horseradish (freshly grated)
- 2 ml dry mustard
Place all ingredients in a blender. Puree on high until smooth and creamy. Serve as a dipping sauce with turnip chips. Per serving ( quarter cup): 71 cal, 5 g prot, 5 mg sod, 3 g carb, 5 g fat, 0 chol, 106 mg calcium Hint: If using preserved or creamed horseradish, you may want to increase the amount used. Remember that horseradish is rather pungent--so add according to your taste. From _Vegetarian Gourmet_, Winter 1992
