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  1. Recipe

Venezuelan Cachapas

Makes 10 cachapas servings

Source: Dora Stone, chef and photographer, founder of and

About the Recipe

198 Calories · 8 g Protein · 3 g Fiber
Side Dish

If you live in a Latin American country that has starchier corn, you might have to omit the P.A.N. corn flour completely. Follow step 2 and if the batter is too loose, then you can add a little bit of corn flour.


Makes Makes 10 cachapas Servings

  • ears of corn (6)
  • sugar (1 tbsp)
  • almond milk (1/4 cup)
  • cornstarch (1 tbsp)
  • salt (1/2 tsp)
  • P.A.N. corn flour (3/4 cup)
  • cashews (1 cup)
  • low-fat extra-firm tofu (7 oz)
  • garlic cloves (2)
  • nutritional yeast (1 tbsp)
  • lemon (1)


  1. To make the cashew cheese:

    Soak the cashews overnight in hot water.

  2. Drain the cashews and place them in the food processor, process for 3 – 5 minutes until the cashews become like a paste. Scrape down the sides of the food processor. Add the tofu, garlic (peeled), nutritional yeast, and 2 tablespoons of lemon juice, and process until you have a smooth paste. Add salt and pepper to taste, and set aside.

  3. Cut the kernels (5 2/3 c/784 g). Place the corn kernels, sugar, milk (unsweetened), cornstarch, and salt in the blender. Blend until you get a thick mixture that resembles a batter. It shouldn’t be completely smooth. Place the mixture in a bowl and add corn flour.

  4. Heat a small nonstick skillet to medium-low heat. Pour 1/2 cup of the mixture into the skillet and spread it to make a round pancake. Cook until the bottom begins to brown, 2 -3 minutes. Carefully flip the cachapas, and cook on the other side. Remove from the skillet and set aside. Repeat this step with the rest of the batter.

  5. Spread 1 tbsp of the cashew cheese and fold the cachapa in half. Serve while hot.

Nutrition Facts

Per Serving:
Calories: 198
Total Fat: 8 g
     Saturated Fat: 1.4 g
     Calories from Fat: 36%
Cholesterol: 0 mg
Protein: 8 g
Carbohydrate: 27 g
Sugar: 5 g
Fiber: 3 g
Sodium: 126 mg
Calcium: 106 mg
Iron: 1.8 mg
Vitamin C: 5 mg
Beta-Carotene: 98 mcg
Vitamin E: 0.4 mg 

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