Horseradish-Dill Sour Cream

Horseradish is one of my favorite things to add to sauces. It just gives you that kick that wakes up in a taste-buds in a whole new way. But this recipe…well…just didn’t do it for me.

I tried the Horseradish Dill Sour Cream (pg. 208) with the Autumn Latkes and i really wanted to like it. I really did. But this stuff tasted like straight up dill. It adds a whole cup of it and just kind of over powers everything.

I did like the horseradish taste, but it just wasn’t enough. It also should be named “sauce”, not “sour cream”. It says it firms up after 30 minutes in the fridge, but mine sat in there for 2 hours and didn’t do much. I will admit it was a bit thicker, but not enough to be called sour cream.

Sorry guys, but this was just a bit too much effort for an unwanted taste. Maybe a bit more tofu and horseradish and a little less dill. Or you could throw in some garlic and onion powder and turn this into a not-so-bad vegan ranch dressing.

Have you had any dishes where one ingredient overpowered the whole thing?

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Yuca-Loving Health Freax Unite!

-Andrew “VegMuffinMan” Morrison-


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