Yield: 2 cups

 Unfortunately, it can be very high in fat (some recipes calling for 1 cup of oil, on top of cheese and evaporated milk!), and we're trying to lose that winter weight!  So, I made quite a few substitutions!  That's why I'm calling it "Huancaina-Inspired"!  When I have time, I'm going to work on a version that is a little closer to the original, but still not so high in fat.

This may be a bit thinner than the traditional sauce-- I don't like my sauces too thick.

It is quite delicious, and I thought it was super-yummy on the Gardein "chicken breasts" with the addition of a sprinkling of chopped roasted peanuts.  I served it simply with salad and a sweet potato, but rice and/or steamed yellow potatoes would be more traditional (rice is ubiquitous with most Peruvian meals).  Oh, and just follow the directions on the package for stove-top cooking.  It takes about 10 minutes.

Papas a la Huancaina (or Huancayo) are served like this: On each serving plate, place a lettuce leaf.  Place a steamed Yukon Gold potato (still hot) on each lettuce leaf. Place 3 black (kalamata or Alfonso) olives, 2 chunks of cooked sweet potato, 2 chunks of cooked corn on the cob, and 2 or 3 chunks of  Potted Tofu  (or commercial "Tofu Feta") around the potato.  Coat the potatoes with the sauce, distributing evenly.  Garnish with strips of pepper and chopped roasted peanuts.  Serve immediately.


1 cup nondairy milk

1/2 cup extra-firm SILKEN tofu OR regular medium-firm tofu, crumbled

1/2 cup water

3 tablespoons unbleached flour

2 tablespoons nutritional yeast flakes

1 teaspoon vegetarian broth powder, or paste

1/2 teaspoon salt

1 to 3 teaspoons ají amarillo paste (Peruvian hot yellow pepper sauce) (NOTE: if you cannot get ají amarillo paste, use Sriracha hot sauce instead)

OPTIONAL: a little (about 1/2 teaspoon) turmeric to make the sauce more yellow-- the ají amarillo will make the sauce yellow, but, if you don't like it spicy, you might not use enough to make it yellow.


1/2 a medium onion, minced finely and sautéed until soft in a little olive oil

the juice of approximately 1/2 a lemon (or to taste)

freshly ground black pepper to taste  


Place all of the ingredients, except the pepper, in the blender and blend until VERY smooth.  Pour the mixture into in a heavy medium saucepan.  Stir over medium-high heat until it thickens and boils, then turn down and simmer on low for a few minutes.  


MICROWAVE OPTION (this is what I usually do):  In a large microwave-safe bowl or 1-2 qt. Pyrex measuring beaker, cook the blended ingredients on full power for 1 1/2 minutes.  Whisk.  Microwave for 1 1/2 more minutes.  Whisk.  Microwave for 1 1/2 minutes more.  


Either way, stir in the sautéed onion, lemon juice and pepper to taste, and serve hot.