Papa a la Huancaína (Dairy-Free)

Ingredients

• 2 lbs Yellow potatoes
• 12 oz Silken tofu
• 2 tablespoons Vegetable oil
• 1/2 Yellow onion, chopped
• 2 cloves Garlic, minced
• 3 tablespoons Aji Amarillo paste
• 2 tablespoons Nutritional yeast
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 4 Lettuce leaves
• 1/4 cup Black olives, halved

Instructions

1. 1Place the 2 lbs of Yellow potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, let them cool slightly until they are safe to handle, then peel them and slice them into 1/2-inch thick rounds.
2. 2While the potatoes are boiling, heat the 2 tablespoons of Vegetable oil in a 10-inch skillet over medium heat (325°F / 160°C). Add the 1/2 Yellow onion, chopped, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the 2 cloves Garlic, minced, and cook for 1 more minute until fragrant, being careful not to burn it.
3. 3In a blender, combine the 12 oz Silken tofu, the cooked onion and garlic mixture from the skillet, 3 tablespoons Aji Amarillo paste, 2 tablespoons Nutritional yeast, 2 tablespoons Lime juice, 1 teaspoon Salt, and 1/2 teaspoon Pepper. Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and creamy.
4. 4Arrange the 4 Lettuce leaves on a serving platter, creating a bed for the potatoes. Place the sliced Yellow potatoes on top of the lettuce leaves.
5. 5Pour the smooth Huancaína sauce evenly over the sliced potatoes, ensuring they are well coated. Garnish the dish with the 1/4 cup Black olives, halved.
6. 6Cover the platter and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to chill. This chilling step is important for the texture and taste of the dish.

Substitutions

Related Guides