Venezuelan Cachapas

About the Recipe

Ingredients

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)

Directions

1. To make the cashew cheese:

   Soak the cashews overnight in hot water.

   
   
   

2. Drain the cashews, place them in the food processor, and 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 cups or 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 tablespoon of the cashew cheese and fold the cachapa in half. Serve while hot.

   
   
   

Nutrition Facts