Vegan Papa a la Huancaina

Yield: 4 servings

This Vegan Papa a la Huancaina recipe is an easy and authentic tasting version of Peru's famous appetizer from Huancayo.

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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

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.

Author: Annie Kimmelman