Papa a la Huancaina is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy cheese sauce called Huancaina sauce. Typically, the sauce is made with eggs, milk, peppers, oil, and spices. In this recipe, the pepper, herbs, and spices remain the same but the creaminess is achieved using sesame seeds instead of milk and the cheesy flavor comes from nutritional yeast. This is a simple but tasty dish that can be presented in an elegant manner if you slice the potatoes into thick disks and stack them up before pouring on the cheese sauce. Enjoy!

Papa a la Huancaina: Peruvian Potatoes With Creamy Sauce [Vegan, Gluten-Free]

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Cooking Time



For the Potatoes:

  • 2 Yukon Gold potatoes

For the Sesame Cheese Sauce:

  • 1/2 cup sesame seeds
  • 1/2 cup red bell pepper
  • 1/4 cup tomatoes
  • 1/4 cup nutritional yeast
  • 1 Serrano pepper
  • 1 onion slice
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • Parsley leaf, for garnish (optional)


  1. Peel the potatoes.
  2. Boil them whole until soft, or slice them 1-inch thick and steam until soft, about 10-15 minutes.
  3. Now, make the sesame cheese sauce. Blend sesame seeds until fine, add in the tomato, and blend again until smooth. Add in the rest of the ingredients and blend until creamy. Add a little water if needed.
  4. Set up the potatoes on a plate or arrange the slices in a stack. Pour over the cheese sauce. Garnish with parsley, if desired.


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