This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- You’ll need to use soaked cashews to make a cashew cream. Soak them in a bowl of water overnight, or prepare by boiling in water for at least 10 minutes.
- You’ll need to make cracker meal for this, but if you don’t have crackers on hand breadcrumbs work fine as an alternative.
Vegan Ocopa Arequipena
Details
4 to 6 servings
15 minutes
40 minutes
Print
Ingredients
6 Yellow Potatoes
6 Garlic Cloves
1 Yellow Onion
1/2 cup Cashews, Raw
1/2 cup Water
1/2 cup Huacatay Paste
1/2 cup Vegan Milk
1/4 cup Peanuts
1/4 cup Cracker Meal
2 tablespoons Olive Oil
1 tablespoon Nutritional Yeast
1 tablespoon Aji Amarillo Powder
1 teaspoon Salt
Lettuce (optional for garnish)
Olives (optional for garnish)
Peruvian Peppers (optional for garnish)
Directions
- Place potatoes in a pot of water. Bring to a boil and allow to boil for about 20-25 minutes, or until fork tender. Once cooked remove from heat and allow to cool.
- Add soaked cashews, nutritional yeast, and water to a blender. Blend until smooth.
- Dice onions and mince garlic. Set aside.
- Heat up a pan on medium high heat. Add peanuts and toast, approximately 1 to 2 minutes. Once toasted add to blender.
- Add oil, onions, and garlic to pan. Saute until onions become translucent.
- Add sauteed mixture to blender along with aji amarillo, huacatay paste, cracker meal, vegan milk, and salt. Blend until smooth.
- Once potatoes are cool enough to handle, slice into 1/4 inch thick coins. To serve, place potatoes on a plate with a dollop of sauce on each potato along with optional garnish. Enjoy hot or cold.
Quick post recipe development thoughts from the livestream…
