Dairy-Free Huancaina Sauce
Discover the vibrant flavors of Peru with this luscious Dairy-Free Huancaina Sauce, a plant-based twist on the classic Peruvian favorite! This recipe swaps traditional cheese and milk for firm tofu and unsweetened almond milk, creating a creamy, velvety sauce that's completely dairy-free. Aji amarillo paste brings its signature mild heat and sunny yellow hue, while garlic, lime juice, and nutritional yeast pack bold, savory flavor. Gluten-free crackers are used as a thickener, making this crowd-pleaser perfect for a variety of dietary preferences. With just 15 minutes of prep time and no cooking required, this versatile sauce is ideal for serving over boiled potatoes, drizzling on roasted vegetables, or using as a zesty dip. Perfect for those seeking a healthy, vegan, and flavorful condiment!
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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)
Directions
Step 1
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.
Step 2
Peel the garlic cloves and set them aside.
Step 3
In a blender, combine the aji amarillo paste, tofu pieces, olive oil, peeled garlic cloves, lime juice, nutritional yeast, and salt.
Step 4
Add the unsweetened almond milk to the blender. This will help achieve a smooth consistency.
Step 5
Break the crackers into smaller pieces and add them to the blender. This will help thicken the sauce.
Step 6
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.
Step 7
Taste the sauce and adjust seasoning if necessary. You can add a bit more salt or lime juice according to your preference.
Step 8
If the sauce is too thick, add a tablespoon of almond milk at a time until you reach your desired consistency.
Step 9
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
| Serving size | (741g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1197.7 |
| Total Fat 70.8g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3490.8mg | 0% |
| Total Carbohydrate 111.7g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 9.7g | |
| Protein 38.2g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 801.6mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 941.1mg | 0% |
Source of Calories