This creamy vegan pasta sauce takes inspiration from huancaína sauce, a classic Peruvian condiment traditionally served over boiled potatoes and made with cheese, milk, and aji amarillo peppers. This version swaps out the dairy for cashews, tofu, and plant-based milk while keeping that same rich, creamy texture — and instead of potatoes, it becomes a vibrant sauce for pasta.

The result is a comforting, orange-hued sauce with a subtle tang from lime juice and a gentle kick from cayenne, tossed with pasta and vegetables for a satisfying, plant-based meal.

Watch the full recipe video here

What Is Huancaína Sauce

Huancaína sauce is a traditional Peruvian sauce, typically made with aji amarillo peppers, cheese, milk, and crackers, then blended until smooth. It's most commonly served over sliced boiled potatoes as a dish called papa a la huancaína, though it also works well as a creamy sauce for other starches, like pasta.

Ingredients

For the sauce:

• 1 large orange bell pepper, cut into chunks
• ½ red onion, cut into chunks
• 1 garlic clove, halved
• ¼ cup unsalted raw cashews
• 1 cup unsweetened, unflavored plant-based milk
• 4 ounces tofu, cubed
• 2 tablespoons fresh lime juice
• 5 saltine crackers
• ½ teaspoon salt
• A pinch of cayenne pepper

Other ingredients:

• 1 lb pasta of your choice
• Sunflower oil (or any neutral oil)
• 1 cup frozen peas and carrots

How to Make Vegan Bell Pepper Pasta Sauce

1. Sauté the vegetables.
Heat about 2 tablespoons of sunflower oil in a skillet over medium-high heat. Add the bell pepper, onion, and garlic, and sauté, stirring often, until softened and golden. Remove from the heat.

2. Cook the pasta and vegetables.
While the vegetables cook, bring a large pot of salted water to a boil and cook the pasta according to the package directions. In a separate small pot, simmer the frozen peas and carrots for about 7 minutes, or as directed on the package.

3. Blend the sauce.
Once the bell pepper, onion, and garlic have cooled slightly, transfer them to a high-speed blender along with the remaining sauce ingredients. Blend until smooth, adding more plant-based milk if too thick, or more saltine crackers if too runny. Adjust seasoning to taste.

4. Combine and serve.
Toss the pasta with the peas, carrots, and bell pepper sauce, then serve.

Recipe Tips

• Add a cheesy note: A tablespoon of nutritional yeast in the sauce adds a subtle cheesy flavor without dairy.
• Swap the vegetables: Sweetcorn, edamame, green beans, or roasted zucchini and asparagus all work well in place of or alongside peas and carrots.
• Finish with fresh herbs: Chopped parsley or cilantro brightens the finished dish.

Frequently Asked Questions

What is huancaína sauce traditionally made of?
Traditional huancaína sauce is made with aji amarillo peppers, cheese, milk, and crackers, and is typically served over boiled potatoes.

Can I make this sauce ahead of time?
Yes, the sauce can be made a day or two in advance and stored in the fridge — just toss it with freshly cooked pasta when ready to serve.

Can I use a different pepper instead of orange bell pepper?
Yes, though the orange bell pepper gives the sauce its characteristic mild sweetness and color; a yellow bell pepper works as a close substitute.