Step 1

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.

Step 2

Add soaked cashews, nutritional yeast, and water to a blender. Blend until smooth.

Step 3

Dice onions and mince garlic. Set aside.

Step 4

Heat up a pan on medium high heat. Add peanuts and toast, approximately 1 to 2 minutes. Once toasted add to blender.

Step 5

Add oil, onions, and garlic to pan. Saute until onions become translucent.

Step 6

Add sauteed mixture to blender along with aji amarillo, huacatay paste, cracker meal, vegan milk, and salt. Blend until smooth.

Step 7

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.