Vegan Huancaina Sauce
Transform your meals with this vibrant and creamy Vegan Huancaina Sauce, a plant-based twist on the beloved Peruvian classic! This rich, golden-yellow sauce gets its velvety texture from soaked raw cashews and its bold flavor from roasted yellow bell pepper and aji amarillo paste, a key ingredient in Peruvian cuisine. Infused with hints of garlic, lime juice, and nutritional yeast for a savory kick, this dairy-free recipe blends to silky perfection in just minutes. Whether drizzled over boiled potatoes, paired with grilled vegetables, or served as a dip, this versatile sauce brings a burst of color and flavor to any dish. Ready in under 15 minutes of prep time (after soaking the cashews), it’s a quick and satisfying way to elevate your plant-based creations. Perfect for vegans, food lovers exploring global dishes, or anyone looking for a healthier alternative to traditional Huancaina sauce!
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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
Directions
Step 1
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.
Step 2
Drain and rinse the soaked cashews thoroughly, then set them aside.
Step 3
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.
Step 4
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.
Step 5
After about 10 minutes, peel the charred skin from the bell pepper, remove the seeds and stem, and roughly chop it.
Step 6
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.
Step 7
Add plant-based milk, salt, and black pepper to the blender.
Step 8
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.
Step 9
Taste the sauce and adjust the seasoning with more salt or lime juice if necessary.
Step 10
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
| Serving size | (734.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1037.6 |
| Total Fat 80.4g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1445.4mg | 0% |
| Total Carbohydrate 66.1g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 9.4g | |
| Protein 28.4g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 529.1mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1572.4mg | 0% |
Source of Calories