Dairy-Free Huancaina Sauce
Experience the bold and vibrant flavors of Peruvian cuisine with this Dairy-Free Huancaina Sauce, a modern twist on the classic creamy sauce traditionally served with potatoes. Made with aji amarillo paste for its signature heat and golden hue, this recipe swaps dairy for silky firm tofu and almond milk, creating a luscious, vegan-friendly alternative that's rich in flavor. Nutritional yeast adds a savory, cheesy note, while lime juice brightens the taste profile. Perfect as a sauce for boiled potatoes, a dip for veggies, or even a sandwich spread, this quick, no-cook recipe comes together in just 15 minutes. It's gluten-free adaptable, easy to make, and a fantastic choice for those seeking plant-based Peruvian-inspired dishes.
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Recipe Information
Ingredients
- 3 tablespoons Aji amarillo paste
- 200 grams Firm tofu
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 2 tablespoons Lime juice
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 1 cup Unsweetened almond milk
- 4 pieces Crackers (gluten-free if needed)
Instructions
Begin by draining the tofu. Wrap it in a clean kitchen towel and gently press to remove excess moisture. Cut the tofu into smaller pieces for easier blending.
Peel the garlic cloves and set them aside.
In a blender, combine the aji amarillo paste, tofu pieces, olive oil, peeled garlic cloves, lime juice, nutritional yeast, and salt.
Add the unsweetened almond milk to the blender. This will help achieve a smooth consistency.
Break the crackers into smaller pieces and add them to the blender. This will help thicken the sauce.
Blend all the ingredients together until the sauce is smooth and creamy. You may need to stop and scrape down the sides of the blender a couple of times to ensure everything is well mixed.
Taste the sauce and adjust seasoning if necessary. You can add a bit more salt or lime juice according to your preference.
If the sauce is too thick, add a tablespoon of almond milk at a time until you reach your desired consistency.
Transfer the sauce to a serving bowl or jar and let it cool in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature over sliced boiled potatoes or as a dip.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3491 mg | 152% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 802 mg | 62% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
