Papa a la huancaina, a traditional and popular Peruvian appetizer served chilled or room temperature. This dairy-free version substitutes tofu for the cheese and uses plant-based milk, but still maintains all the flavor you'd expect.
Place the potatoes in a pot and cover with water. Bring to a boil and cook until tender. When ready, remove and allow potatoes cool. Once cool, use a paring knife to gently remove the skin of the potatoes.
Slice the chilies in half and use a spoon to remove the seeds and ribs with. Cut them into 1 inch pieces.
While the potatoes are cooking heat the olive oil in a pan and cook the onions, aji amarillo and garlic until tender. If you are using the paste, cook the onions and garlic until tender and stir in the paste at the end and cook for 30-60 seconds.
When the veggies are cooked, place the cooked peppers and veggies in a blender. Add the tofu, nutritional yeast and blend until smooth. Add the crackers and then blend again.
After the huancaina sauce is blended well, add the oil in a stream to the blender while it is running.
Slice potatoes and layout on a plate. Drizzle with sauce and garnish with kalamata olives.
Notes
Expert Tips for Making Huancaina Sauce for Potatoes:For the most authentic huancaina sauce, use the aji amarillos either fresh or in a paste.Use kalamata olive or a variety of purple olive when making papa a la huancaina. This type of olive is more authentic than the black olives found in the United States.To achieve the creamiest texture in your huancaina sauce, use tofu marked as silken. This type of tofu is softer and will blend up creamy.Use a blender to make the huancaina sauce. A food processor or mixing by hand will not result in a creamy, smooth sauce.