Huancaína Mac and Cheese
Vegan Huancaína Mac and Cheese made with aji amarillo, silken tofu, and Violife cheese. A creamy, spicy twist on Peruvian huancaína sauce baked into pasta.
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.