Vegan Huancaína Mac and Cheese (With Aji Amarillo Kick)
Creamy, spicy, and loaded with flavor! This Huancaína Mac and Cheese is what happens when traditional Peruvian sauce meets vegan comfort food. It’s a combination of two of my favorite dishes – papa a la huancaína and baked mac and cheese. Instead of draping the huancaína sauce over potatoes, we bake it into tender pasta with melty vegan cheese.
This version is:
- 100% vegan
- Made with silken tofu and coconut milk for a creamy, luscious texture
- Spicy (but you can easily dial it down – or up!)
If you’ve ever wondered how to use huancaína sauce in a new way, this is it.
How to Make this Recipe:
What Is Huancaína Sauce?
Huancaína sauce is a classic Peruvian cheese sauce typically made with aji amarillo (a spicy yellow chile pepper), queso fresco, and evaporated milk. It’s traditionally served over boiled potatoes in the dish papa a la huancaína.
In my veganized version, we’re blending:
- Silken tofu and soaked cashews as the base
- Aji amarillo for heat
- Saltines for that authentic texture
- Coconut milk and vegan cheese for richness
Not-Too-Spicy Mac and Cheese Sauce:
This mac and cheese has a gentle kick thanks to the aji peppers, but not enough to overpower. I deseeded mine to keep the heat manageable. If you love spice, keep some seeds in or add more aji amarillo paste to taste.
Why Violife Mozzarella Works Here:
Not all vegan cheeses melt well, but Violife Shredded Mozzarella does melt well here. It turns bubbly and golden on top and stays gooey inside, which is perfect for baked mac and cheese. If you prefer a sharper flavor, try a combination of mozzarella and cheddar.
FAQs
What does huancaína sauce taste like?
Huancaína sauce is creamy, slightly spicy, and has notes of garlic and chili. This version is richer and thicker, ideal for pasta.
Can I make baked mac and cheese ahead of time?
Yes! Assemble the dish up to the baking step, cover, and refrigerate up to 24 hours. Bake when ready to serve.
What if I can’t find aji amarillo peppers?
Use jarred ají amarillo paste or swap with yellow bell peppers and a touch of hot sauce for a similar flavor (though not exact). I buy mine frozen at my local Latin food store. They are also available to ship online!
Is this freezer friendly?
Technically yes, but the texture may change. I recommend refrigerating and eating within a few days for best results.
{If you like this recipe you’ll love my BAKED MAC AND CHEESE and my PAPA A LA HUANCAINA.}
Huancaína Mac and Cheese
Ingredients
- 1 tbsp Avocado Oil
- 4 Aji Peppers, deseeded, Can sub for 3 tbsp non-spicy aji paste
- ¼ Red Onion, roughly sliced
- 3 Garlic Cloves, minced
- 1 block Silken Tofu, I use the one from Whole Foods 365
- ¼ tsp Turmeric Powder
- 1 ¼ cup Soy Milk, I use the one from Eden Foods
- 1 cup Full Fat Coconut Milk
- ¼ cup Cashews, soaked in hot water, Make sure to soak them for at least 20 minutes
- 6 Saltine Crackers
- 2 tbsp Nutritional Yeast
- 1 tsp Sea Salt
- 16 oz Pasta, I used elbows from Banza
- 16 oz Shredded Cheese, I used 2 bags of Violife's Mozzarella
Instructions
- Preheat oven to 350°F and grease a 9×13" baking dish.
- Sauté the aromatics: In a pan over medium heat, cook the avocado oil, aji peppers, onion, and garlic for 8–10 minutes until softened.
- Blend the sauce: Transfer cooked ingredients to a blender along with tofu, turmeric, soy milk, coconut milk, cashews, crackers, nutritional yeast, and salt. Blend until smooth.
- Cook the pasta: Boil in salted water, drain, then return to the pot. Stir in the sauce and 1 bag (8 oz) of shredded cheese.
- Assemble: Pour into the greased baking dish and top with remaining cheese.
- Bake for 25 minutes until hot and bubbly, then broil for 2 minutes to brown the top.
- Serve warm. Store leftovers in an airtight container and eat within 3–4 days.