|A spicy sauce from the Huancayo region of Peru traditionally made with fresh cheese. This vegan version relies on nutritional yeast instead.|
|Yield||about 2 cups|
|Directions||Heat the oil over medium heat, add onion and garlic, and sauté about 4 minutes, until soft.
Meanwhile, whisk together the broth, flour, and paste, then add to the onions. Simmer, stirring frequently, until sauce thickens, about 5 minutes.
Add remaining ingredients and cook another 2-3 minutes.
Turn off heat and blend until creamy and smooth. Taste and add more salt and/or lemon, as needed.
Serve hot over cooked potatoes or mixed vegetables.
|Notes||*Ají amarillo is a hot, yellow or orange Peruvian chile and is the key to this sauce. You can try substituting another kind of pepper, but what you end up with won’t be salsa a la huancaína. (Full disclosure: I don’t like spicy food, so I used roasted yellow bell pepper paste, and my sauce was definitely lacking in taste – and color.)
Adapted from the recipe in Viva Vegan! (read my review).
|Help||Abbreviations | Conversions | Cooking tips|