A dish from Venezuela
Cachapa with Cashew Queso de Mano
Sweet Venezuelan corn pancakes made from fresh corn batter, served folded around a creamy, stretchy cashew-based white cheese that melts beautifully — a plant based take on the beloved street food classic.
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Labels
No peanut, soy or sesame ingredients in this recipe; check your product labels for traces.
High fat31% of calories from fat, mostly from cashew nuts
How we label fat
31% of this recipe's calories come from fat, counting 4 kcal per gram of carbohydrate and protein and 9 per gram of fat. On our scale under 10% of calories from fat is low fat, 10% to under 20% medium, 20% or more high.
Where the fat comes from
- Cashew nuts: 100% of the fat. It raises the dish's calorie density by about 237%. You may consider replacing it with blended white beans, cauliflower or silken tofu for the creaminess.
Why we suggest less fat, with what the doctors say and where they say it: low-fat plant based diet and calorie density.
Ingredients
For 2 servings.
Cashew nuts
This ingredient gives 100% of the recipe's fat and 93% of its calories, and raises the dish's calorie density by about 237%. You may consider replacing it with blended white beans, cauliflower or silken tofu for the creaminess.
Tick ingredients as you go. Nutrition below stays per serving.
Method
Soak the raw cashews in boiling water for 15 minutes, then drain and rinse thoroughly. This softens them for a silky smooth cheese base.
15 min
Make the cashew queso de mano: Add the soaked cashews, tapioca starch, lemon juice, apple cider vinegar, water, nutritional yeast, garlic powder, and salt to a high-speed blender. Blend on high for 2–3 minutes until completely smooth with no lumps at all.
5 min
Pour the cashew mixture into a small saucepan over medium heat. Stir continuously with a silicone spatula, scraping the bottom and sides. Within 5–7 minutes the mixture will transform — first going lumpy, then becoming thick, glossy, and stretchy. Once it pulls away from the sides cleanly and forms a soft ball, remove from heat. Cover and set aside.
8 min
Make the cachapa batter: Add the fresh corn kernels, sugar, salt, and oat milk to a blender. Pulse several times — you want a rough, thick batter with some corn texture still visible, not a fully smooth purée. Transfer to a bowl and stir in the cornmeal. Let the batter rest for 5 minutes to thicken slightly.
7 min
Heat a non-stick skillet or griddle over medium heat. Since this is oil-free, ensure your pan is well-seasoned or non-stick. Pour roughly half the batter onto the pan and spread gently into a round about 15 cm (6 inches) wide. Cook for 4–5 minutes until the edges look set and the underside is golden-brown.
5 min
Carefully flip the cachapa using a wide spatula and cook the second side for 3–4 minutes until golden. The surface should feel dry and slightly firm to the touch. Remove from heat.
4 min
Repeat with the remaining batter to make the second cachapa.
9 min
To assemble: Place a generous spoonful of the warm stretchy cashew queso de mano onto one half of each cachapa. Fold the cachapa in half over the cheese, pressing gently. Serve immediately while hot so the cheese is soft and melty inside.
2 min
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Nutrition Facts
Per serving, estimated from USDA data for the ingredients above. % Daily Value is for an adult, US FDA values.
Real data for 97% of the recipe's weight.
- Carbohydrates59%156 g
- Protein10%27 g
- Fat31%36 g
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 1,006 kcal | |
| Protein | 27 g | 54% |
| Fat | 36 g | 47% |
| Carbohydrates | 156 g | 57% |
| Fiber | 14 g | 50% |
| Sugars | 0.5 g | |
| Saturated fat | 6.1 g | 30% |
| Sodium | 1,237 mg | 54% |
| Potassium | 938 mg | 20% |
| Calcium | 79 mg | 6% |
| Iron | 9.1 mg | 50% |
| Magnesium | 394 mg | 94% |
| Zinc | 7.2 mg | 66% |
| Vitamin C | 6.1 mg | 7% |
| Folate (DFE) | 51 µg | 13% |
| Vitamin A (RAE) | 17 µg | 2% |
| Vitamin K | 23 µg | 19% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin B12 | 0.1 µg | 5% |
High Fiber · High Protein · Iron Rich · Peanut-Free · Sesame-Free · Coconut-Free · Oil-Free · Gluten-Free · Soy-Free
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Cachapa with Cashew Queso de Mano: the full recipe, nutrition and photos at
makeitplantbased.com/recipe/cachapa-with-cashew-queso-de-mano/