Salsa a la huancaína

A spicy sauce from the Huancayo region of Peru traditionally made with fresh cheese. This vegan version relies on nutritional yeast instead. Salsa a la Huancaína
Yield about 2 cups
Time 20 minutes
  • large saucepan
  • medium bowl
  • whisk
  • immersion blender
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.)

Viva-VeganAdapted from the recipe in Viva Vegan! (read my review).

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Salsa a la Huancaína