Wednesday, June 10, 2015

Non-Papa a la Huancaina

I DID IT!!!! Papa a la huancaina is definitely one of my favorite Peruvian dishes. However, the sauce is made with milk, cheese and saltines, poured over yellow potatoes. Totally NOT a detox friendly dish. When I set out to make the healthy version, I didn't think it as gonna be possible. But using what I've learned the last couple of months about certain ingredients, it did not take me too long to make the vegan "huancaina" sauce. And it is delicious!  You can pour this over some steamed cauliflower or you can make some faux-tatoes, like I did. This is the perfect example of how you can get the same tasty satisfaction from your dishes, just by switching a few ingredients. It's a great reminder that when there's a will, there's a way. =)

To make the Faux-tatoes:
1 cup of cooked quinoa
1 whole cauliflower (steamed)
Olive oil
S&P al gusto

Paso a paso:
1) Blend steamed (& cool) cauliflower.

2) Using a cheese cloth, get rid of as much moisture as possible and put it in a bowl. Do the same with the quinoa.

3) With a fork mix cauliflower paste and quinoa. 

4) Make hand size faux-tatoes. This is the fun part. 

5) You can lightly cook the "potatoes" in some olive oil to give them a crunchy outside.  Since everything is already cooked, this part is optional. 

For the yellow huancaina sauce:

1/3 cup of cashew butter
1/2 cup of unsweetened cashew or almond milk
1 or 2 tbsp of aj√≠ (or more if you like it more spicy) 
1/4 of an avocado
2 Tbsp of almond flour
1 garlic clove (or 1 tsp of garlic powder)
S&P al gusto

Paso a paso:
1) Blend all ingredients together until smooth. For thicker sauce add more almond flour, or more cashew milk to thin it out. 

2) Pour over "potatoes."

1/2 boiled egg
Peruvian or kalamata olives



  1. When I try to make this, the potatoes came out sticky and smushy

  2. Getting all the liquid out of the cauliflower is really tough and takes a lot of time. I've started pouring the sauce over the cauliflower alone and it delicious that way too.