Vegan Peruvian Causa Recipe – Easy Layered Potato Dish

This post shows you: Vegan Peruvian Causa Recipe – Easy Layered Potato Dish

This vegan Peruvian causa recipe transforms one of Peru’s most beloved dishes into a plant-based, no-fuss meal.
With layers of mashed yellow potatoes, creamy avocado, and a light cauliflower filling, it’s fresh, vibrant, and perfect for warm weather.

Whether you’re exploring Peruvian vegetarian recipes or want a beautiful dish to impress guests, this vegan causa delivers bold flavor and eye-catching presentation, without the meat or mayo.

What Is Causa Limeña (Peruvian Layered Potato Dish)?

Causa Limeña, or simply causa, is a classic Peruvian layered potato dish made with soft yellow potatoes, lime juice, and ají amarillo (Peruvian yellow chili pepper).

Traditionally served cold, it’s layered with fillings like tuna, chicken, or avocado and often topped with hard-boiled eggs or olives.

This dish is a staple of Peruvian cuisine, especially in Lima, where it’s known as causa Limeña. It’s light, fresh, and naturally gluten-free.

In this version, we’ve adapted the traditional recipe into a vegan Peruvian causa using plant-based ingredients like mashed avocado, chickpeas, and vegetables, keeping the vibrant colors and refreshing flavor that make causa special.

Causa is one of the most beautiful and beloved Peruvian recipes. It can be served as a starter, lunch, or party dish.

Why You’ll Love This Vegan Peruvian Causa Recipe

Causa Rellena is one of Peru’s most iconic and visually stunning dishes. This vegan version keeps the essence of the traditional recipe while replacing the animal-based ingredients with lighter, plant-based alternatives, without losing any vibrant flavors.

Instead of tuna or chicken, this version features cauliflower rice and avocado, layered between mashed potatoes infused with lime and chili.

Each bite gives you creaminess, tang, spice, and texture—a perfect harmony.

Whether you’re hosting guests or simply craving something beautiful and nourishing, this plant-based version brings Peru to your plate in the most colorful way.

Why You’ll Love This Vegan Peruvian Causa Recipe

Causa Rellena is one of Peruvian cuisine’s most iconic and visually striking dishes. This vegan Peruvian causa keeps all the original character while using lighter, plant-based ingredients.

Instead of tuna or chicken, this version uses cauliflower rice and avocado, layered between soft yellow potatoes seasoned with lime juice and ají amarillo. It’s fresh, zesty, and colorful.

A Peruvian Potato Dish with History

More than just a pretty dish, causa Limeña has deep cultural roots. It was first created during Peru’s fight for independence, when women prepared it to support soldiers—hence the name, “for the cause.”

Today, it remains a symbol of national identity and celebration. This vegan causa recipe honors that legacy in a lighter, modern way that fits a plant-based table without losing any of its soul.

Tips for Making the Best Vegan Causa

• Let the causa chill in the fridge for at least 2 hours before serving—it will hold its shape better.
• Use a ring mold or ramekin to layer for a cleaner, elegant presentation.
• Rinse onions with salt and cold water to mellow their flavor.
• Don’t overmix the mashed potatoes—keep the texture smooth but not gluey.

Key Ingredients for Vegan Peruvian Causa

Potatoes
Use yellow, new, or pink-skinned potatoes. Steam or roast them for a firmer texture that holds up in layers.

Ají Amarillo Substitute
Can’t find Peruvian yellow chili? Use Shichimi tōgarashi or a mild chili powder for subtle heat and golden color.

Cauliflower Rice
A fresh, nutritious alternative to tuna or chicken. Adds texture and lightness to the filling.

Avocado
Adds creaminess and visual contrast in the middle layer. Slice thin for more effortless layering.

Vegan Mayo
Use a store-bought version or make your own with silken tofu and lemon for a tangy, creamy finish.

Red Onion
Thinly slice and rinse with salt water to mellow its sharp bite without losing crunch.

Lime Juice
Essential for acidity and brightness—this ties the whole vegan causa together.

Ingredients

• 800 g yellow potatoes (or new/pink potatoes)
• 1 tbsp lime juice
• 1 tsp Shichimi tōgarashi (or Aji Amarillo paste, if available)
• Salt to taste

For the filling:

• 1 cup cauliflower rice (lightly steamed or sautéed)
• ½ ripe avocado, sliced
• 2 tbsp vegan mayonnaise
• ¼ red onion, finely sliced and rinsed

Optional for serving:

• Arugula or microgreens
• Extra lime wedges

How to Make Vegan Peruvian Causa (Step-by-Step)

1. Cook the Potatoes
   Steam or roast at 200°C (about 1 hour) until soft. Peel and mash with lime juice, salt, and chili powder. Let the mixture cool completely.
2. Prepare the Filling
   Combine cauliflower rice with vegan mayo and a pinch of salt. Adjust seasoning to taste.
3. Assemble the Layers
   Use a ring mold or ramekin to layer your causa:
   • Base: mashed potato
   • Middle: cauliflower mixture and avocado slices
   • Top: more mashed potatoes
4. Chill
   Refrigerate for at least 2 hours so it firms up. This helps the layers hold their shape when served.
5. Serve Cold
   Unmold carefully and garnish with arugula, microgreens, or extra avocado. Serve as a chilled starter or light lunch.

Serving Suggestions

Causa is best served cold with a few peppery arugula leaves or microgreens. It’s so flavorful that it doesn’t need heavy sides—just let its brightness shine.

Pair it with a simple tomato salad, or enjoy as a starter for a Peruvian-inspired meal.

Related Articles

• Vegan Sichuan-Style Eggplant – For a spicy, umami-rich side
• Vegan Fried Rice with Cashews and Tofu – A high-protein rice dish with texture and flavor
• Spicy Vegan Rojak Salad – Fresh, tangy, and crunchy

This post shows you: Vegan Peruvian Causa Recipe – Easy Layered Potato Dish

Peruvian vegan Causa

Angela Fontana

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Entrada fría.

Cuisine Peruana, Vegana

Servings 8 portions

Ingredients

  

For the potato layer:

• 800 grams Of potatoes (new potatoes or potatoes with thin pink skin).
• 1 teaspoon Of Shichimi togarashi.
• 1/2 Lime
• 1/2 teaspoon Salt (add more if necessary).
• A pinch of ground fresh pepper.

For the cauliflower ceviche:

• 200 grams Of cauliflower rice.
• 1/2 Red onion.
• 1/2 Lime.
• Salt and pepper to taste.
• 1 Tablespoons To rinse the onions.
• 2 Tablespoons Of vegan mayonnaise.

For the avocados:

• 2 Medium avocados.
• 1/2 Lime.
• Salt and pepper to taste.

Utensils:

• 1 Potato press (I am using one from Ikea).
• 1 Pound cake mold, I am using one of 23 cm.
• 1 Piece of parchment paper to put at the bottom of the mold.
• 1 Pretty plate or platter to present the Causa.
• Plastic wrap.

Instructions

 

PREPARE THE POTATOES:

• Steam the potatoes for 15 minutes or until they are soft.
• Remove the skin of the potatoes and pass the potatoes through the potatoe press.
• Add salt, pepper, half lime juice and Togarashi and incorporate well, knead the potatoes well with your hands.
• Reserve the mashed potatoes in the fridge.

PREPARE THE CAULIFLOWER CEVICHE:

• Steam or boil the cauliflower rice until it is well cooked, not "al dente"
• Reserve the cauliflower rice in the refrigerator.
• Chop the onion into very all squares.
• With the help of a strainer, rinse the onions with 1 spoon of salt, this is to remove the pungent taste.
• After you remove all the water from the onions, put the onions in a small bowl and add lime juice, salt, and pepper.
• Mix the cauliflower rice with the onion mix.
• Add the vegan mayonaise and mix well.
• Reserve in the refrigerator.

PREPARE THE AVOCADOS:

• Slice the avocados and add salt and lime juice.

ASSEMBLE THE CAUSA:

• Put the parchment paper in the bottom of the mold.
• Divide the potatoes into two halves and place one half of potatoes over the parchment paper.
• Put one layer of cauliflower rice over the potatoes.
• Put one layer of avocados over the cauliflower rice.
• Finally put one layer of potatoes over the cauliflower rice.
• Put plastic wrap over the Causa and store it in the refrigerator for at least 2 hours before serving it.
• Decorate the Causa with some twisted slices of lemon.
• You can keep the Causa in the refrigerator for up to two days.

Keyword Aji amarillo, chili paste, Ceviche, coliflor, Papas, Patatas

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