Vegan causa
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Recipe: Vegan causa

Yes, vegan. Before you think I’m crazy for bastardising one of my national dishes, let me explain. I made this version for an assignment for which I had to modify a recipe for social (i.e. religious, ethical, etc.) reasons. I thought of causa because I know people make vegetarian versions all the time (not me, I love it with seafood) but I have never seen a vegan version out there. Not only I had to ditch the main protein, but also the eggs used as garnish and in the mayo. I combined a few vegan soy-free mayonnaise recipes I found online and the result was awesome! Also so much easier to make than regular mayo. I served this vegan causa to a bunch of friends and everyone (including Alvaro) liked it.

Vegan causa

Vegan causa

A vegan version of one of the most iconic Peruvian entrées.
Course Entrée
Cuisine Peruvian, Vegan, Vegetarian
Servings 8 servings


  • 8 floury potatoes (1500g)
  • 4 tbsp ají amarillo (Peruvian yellow chilli) paste (60ml)
  • juice of 4 limes
  • 4 tbsp macadamia oil (60ml)
  • 1/2 cup (80g) finely chopped red onion
  • 500 g white mushrooms
  • 1 tbsp olive oil (15ml)
  • vegan mayonnaise (see below)
  • 1 ripe avocado
  • 4 g salt
  • 8 black (preferably botija) olives (20g)
  • 1 heart of palm (65g)

Vegan mayonnaise

  • 3/8 cup raw cashews (50g)
  • 2 tbsp avocado oil (30ml)
  • 2 tbsp water (30ml)
  • juice of 1/4 lemon
  • 1 tsp apple cider vinegar (4ml)
  • 1/4 tsp salt (1g)
  • 1/4 tsp mustard powder (1g)

To serve

  • cherry tomatoes
  • lettuce


  • Blend the mayonnaise ingredients.
  • Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.
  • Cook and mash the potatoes, let cool down. Mix with chilli paste, juice of 3 limes, macadamia oil and salt.
  • Slice mushrooms and sautée in olive oil. Let cool down, mix with mayonnaise (method below).
  • Oil a ring mold. Press half of the mashed potato mixture into the bottom of the pan. Cover with the mushroom mixture in a smooth layer. Top with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes with the back of a spoon. Top with slices of heart of palm and olives.
  • Serve chilled with lettuce leaves and cherry tomatoes.
Keyword causa, Peruvian cuisine, Peruvian food, potato, vegan, vegetarian

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  • yodan

    Lovely recipe, thank you for providing. Although, with the hard-boiled eggs on top, this would be vegetarian rather than vegan. (Agree that without the garnish, the base recipe is vegan.)

    How about some white mushroom caps instead of the eggs (for the topping), and voila – vegan!

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