Vegan Papa a la Huancaina
A peruvian classic.
Peru is known for its incredible culinary heritage, filled with creativity and soul. Dishes like Papa a la Huancaina embody the comforting, flavorful, and approachable essence of Peruvian food. This vegan adaptation honors that tradition while making it accessible to those following a plant-based diet. My Peruvian fianceé has approved this recipe! I highly recommend serving it with a glass of Chicha Morada.
How to Make Vegan Papa a la Huancaina:
Peruvian Ingredients
Papa a la Huancaina, a delicious and popular Peruvian appetizer, was created in the city of Huancayo, located in the Andes. The dish was created by the women of Huancayo who prepared meals for workers building railroads from Huancayo to other parts of Peru. Its name “Huancaina” literally translates to “Huancayo-style potatoes.”
Here are all of the ingredients used in this Vegan Papa a la Huancaina recipe:
- Onion.
- Garlic.
- Aji Amarillo.
- Saltine Crackers.
- Silken Tofu.
- Carrots.
- Cashews.
- Turmeric.
- Soy Milk.
- Nutritional Yeast.
- Salt & Pepper.
- Yellow Potatoes.
- Vegan Hard Boiled Eggs.
- Olives.
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The Essence of Huancaina Sauce
The heart of this recipe lies in the extremely tasty Huancaína sauce, traditionally made with aji amarillo, a Peruvian yellow chili pepper. In this vegan version, the aji amarillo and cheesy flavors are preserved without actually using any dairy. Simply blend silken tofu, boiled carrots, cashews, nutritional yeast, saltine crackers, sautéed onions, garlic, turmeric, and salt. This combination creates a creamy, vibrant sauce that mirrors the rich, cheesy flavor of the original.
{If you like this recipe you’ll love my VEGAN NACHO CHEESE and my POTATO LEEK QUICHE.}
Vegan Papa a la Huancaina
This Vegan Papa a la Huancaina recipe is an easy and authentic tasting version of Peru's famous appetizer from Huancayo.
Ingredients
Huancaina Sauce
- 1 tbsp Avocado Oil
- ¼ Yellow Onion, roughly diced
- 3 cloves Garlic, roughly chopped
- 1 block Silken Tofu, can sub with 1 russet potato
- 2 Medium Carrots
- ¼ cup Raw Cashews
- 2 tsp Aji Amarillo, feel free to add more!
- ¼ tsp Turmeric
- 1 ¼ cup Soy Milk, start with this amount and add more as needed depending on the level of thickness desired
- 6 Saltine Crackers
- 2 tbsp Nutritional Yeast
- 1 tsp Sea Salt
Toppings
- 4 Yukon Gold Potatoes
- Butter Lettuce
- Kalamata Olives
- Vegan Hard Boiled Eggs, optional, I use the brand Wunder Eggs
- Salt & Pepper, to taste
Instructions
- Place the yukon gold in a large pot and submerge in water. Bring to a simmer and cook until the potatoes are fork tender, 20 to 30 minutes. Remove from the heat, drain, and set the potatoes aside to cool. You won’t need these again until it’s time to serve.
- In a separate pot, add the carrots, and cashews into a pot of water. If you are unable to eat tofu, sub with a russet potato and add that into the pot of water now. Bring to a boil then reduce to a simmer. Cook until the carrots are fork tender. Remove from heat, drain water, and let cool. If using a potato, discard peel and roughly chop that and the carrots.
- Sauteé the diced onion and minced garlic in avocado oil. Set aside to cool.
- To a blender, add the silken tofu (or potato), cooled carrots, cashews, onion, garlic, soy milk, nutritional yeast, saltine crackers, aji amarillo paste, turmeric, and salt. Blend until smooth and well combined.
- Peel the yukon gold potatoes and slice into 1/2 inch rounds. Arrange the lettuce on your serving plate and top with the sliced potatoes, huancaina sauce, vegan hard boiled eggs, olives, and optional salt and pepper.
- Enjoy immediately with a glass of Chicha Morada! Save leftover sauce in the fridge – it will likely thicken up, simply add a splash of boiling water before reheating in the microwave or stovetop.