Vegan Huancaina Sauce
Elevate your culinary repertoire with this vibrant Vegan Huancaina Sauce, a plant-based twist on the traditional Peruvian classic. Packed with creamy raw cashews, smoky roasted yellow bell pepper, and the rich, tangy flair of aji amarillo paste, this sauce is a flavorful fusion of health and indulgence. Nutritional yeast lends a subtle cheesiness, while garlic, lime juice, and olive oil bring depth and zest to every spoonful. Perfectly blended into a smooth, luscious consistency, this dairy-free version is ideal for drizzling over boiled potatoes, pairing with grilled veggies, or serving as a dipping sauce for snacks. Ready in just 15 minutes after soaking the cashews, this vegan adaptation makes it easy to experience the bold flavors of Peruvian cuisine in a wholesome and cruelty-free way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup raw cashews
- 1 large yellow bell pepper
- 1 tablespoon nutritional yeast
- 2 garlic cloves
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons aji amarillo paste
- 1 cup plant-based milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by soaking the raw cashews. Place the cashews in a bowl and cover them with water. Allow them to soak for at least 2 hours, or overnight if possible, to soften.
Drain and rinse the soaked cashews thoroughly, then set them aside.
Roast the yellow bell pepper to enhance its flavor. Place it directly over a gas stove flame or broil in the oven, turning occasionally, until the skin is charred and blackened.
Once charred, place the pepper in a bowl and cover it with a lid or plastic wrap to allow the steam to loosen the skin.
After about 10 minutes, peel the charred skin from the bell pepper, remove the seeds and stem, and roughly chop it.
In a high-speed blender, combine the drained cashews, chopped roasted bell pepper, nutritional yeast, garlic cloves, lime juice, olive oil, and aji amarillo paste.
Add plant-based milk, salt, and black pepper to the blender.
Blend all the ingredients together until the mixture is smooth and creamy. If the sauce is too thick, you can add additional plant-based milk, one tablespoon at a time, until the desired consistency is reached.
Taste the sauce and adjust the seasoning with more salt or lime juice if necessary.
Transfer the vegan Huancaina sauce to a bowl and serve it drizzled over sliced boiled potatoes, grilled vegetables, or as a dip for your favorite snacks.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 529 mg | 41% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1572 mg | 33% | |
*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.
