✨ AI Recipe
Cachapa with Cashew Queso de Mano
Peanut-Free
Sesame-Free
Coconut-Free
Oil-Free
Gluten-Free
Soy-Free
High Fat
High Saturated Fat
High Sodium
High Calorie
High Fiber
High Protein
Iron Rich
Breakfast
Lunch
Snack
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.
Ingredients
Servings:
Scale:
Instructions
-
Soak the raw cashews in boiling water for 15 minutes, then drain and rinse thoroughly. This softens them for a silky smooth cheese base.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Repeat with the remaining batter to make the second cachapa.
-
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.
Nutrition Highlights (per serving)
1006kcalCalories
156.4gCarbs
26.8gProtein
36.4gFat
13.9gFiber
Protein 10% Carbs 59% Fat 31%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 2,011.84 kcal | 1,005.92 kcal/serving | 50% |
| Energy | 8,417.14 kJ | 4,208.57 kJ/serving | — |
| Water | 231.45 g | 115.73 g/serving | — |
| Protein | 53.63 g | 26.82 g/serving | 54% |
| Total Fat | 72.88 g | 36.44 g/serving | 47% |
| Carbohydrates | 312.86 g | 156.43 g/serving | 57% |
| Fiber | 27.72 g | 13.86 g/serving | 50% |
| Sugars | 1.04 g | 0.52 g/serving | 1% |
| Ash | 13.62 g | 6.81 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 157.70 mg | 78.85 mg/serving | 6% |
| Iron | 18.10 mg | 9.05 mg/serving | 50% |
| Magnesium | 788.28 mg | 394.14 mg/serving | 94% |
| Phosphorus | 1,492.74 mg | 746.37 mg/serving | 60% |
| Potassium | 1,876.57 mg | 938.29 mg/serving | 20% |
| Sodium | 2,474.09 mg | 1,237.05 mg/serving | 54% |
| Zinc | 14.47 mg | 7.24 mg/serving | 66% |
| Copper | 3.84 mg | 1.92 mg/serving | 213% |
| Manganese | 3.79 mg | 1.90 mg/serving | 83% |
| Selenium | 75.32 µg | 37.66 µg/serving | 68% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Vitamin C | 12.27 mg | 6.14 mg/serving | 7% |
| Thiamin B1 | 1.80 mg | 0.90 mg/serving | 75% |
| Riboflavin B2 | 0.84 mg | 0.42 mg/serving | 32% |
| Niacin B3 | 12.91 mg | 6.46 mg/serving | 40% |
| Pantothenic Acid B5 | 2.54 mg | 1.27 mg/serving | 25% |
| Vitamin B6 | 2.43 mg | 1.22 mg/serving | 72% |
| Folate Total | 101.98 µg | 50.99 µg/serving | — |
| Folate Food | 101.98 µg | 50.99 µg/serving | — |
| Folate DFE | 101.98 µg | 50.99 µg/serving | 13% |
| Choline | 10.05 mg | 5.03 mg/serving | 1% |
| Vitamin B12 | 0.23 µg | 0.12 µg/serving | 5% |
| Vitamin A RAE | 34.71 µg | 17.36 µg/serving | 2% |
| Vitamin A | 677.06 IU | 338.53 IU/serving | — |
| Retinol | 38.13 µg | 19.07 µg/serving | — |
| Vitamin E | 2.74 mg | 1.37 mg/serving | 9% |
| Vitamin D | 0.77 µg | 0.39 µg/serving | 2% |
| Vitamin D | 30.60 IU | 15.30 IU/serving | — |
| Vitamin K | 45.46 µg | 22.73 µg/serving | 19% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Beta-Carotene | 306.37 µg | 153.19 µg/serving | — |
| Alpha-Carotene | 198.79 µg | 99.40 µg/serving | — |
| Beta-Cryptoxanthin | 1.20 µg | 0.60 µg/serving | — |
| Lutein + Zeaxanthin | 4,308.67 µg | 2,154.34 µg/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 12.18 g | 6.09 g/serving | 30% |
| SFA 8:0 Caprylic | 0.02 g | 0.01 g/serving | — |
| SFA 10:0 Capric | 0.03 g | 0.02 g/serving | — |
| SFA 12:0 Lauric | 0.02 g | 0.01 g/serving | — |
| SFA 14:0 Myristic | 0.02 g | 0.01 g/serving | — |
| SFA 16:0 Palmitic | 6.84 g | 3.42 g/serving | — |
| SFA 18:0 Stearic | 4.42 g | 2.21 g/serving | — |
| Total MUFA | 34.78 g | 17.39 g/serving | — |
| MUFA 16:1 | 0.19 g | 0.10 g/serving | — |
| MUFA 18:1 Oleic | 34.41 g | 17.21 g/serving | — |
| MUFA 20:1 | 0.18 g | 0.09 g/serving | — |
| Total PUFA | 16.85 g | 8.43 g/serving | — |
| PUFA 18:2 Linoleic | 16.56 g | 8.28 g/serving | — |
| PUFA 18:3 ALA | 0.28 g | 0.14 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.59 g | 0.30 g/serving | — |
| Threonine | 2.01 g | 1.01 g/serving | — |
| Isoleucine | 2.09 g | 1.05 g/serving | — |
| Leucine | 5.55 g | 2.78 g/serving | — |
| Lysine | 2.07 g | 1.04 g/serving | — |
| Methionine | 1.09 g | 0.55 g/serving | — |
| Cystine | 1.04 g | 0.52 g/serving | — |
| Phenylalanine | 2.71 g | 1.36 g/serving | — |
| Tyrosine | 1.87 g | 0.94 g/serving | — |
| Valine | 2.93 g | 1.47 g/serving | — |
| Arginine | 4.30 g | 2.15 g/serving | — |
| Histidine | 1.50 g | 0.75 g/serving | — |
| Alanine | 3.30 g | 1.65 g/serving | — |
| Aspartic Acid | 4.43 g | 2.22 g/serving | — |
| Glutamic Acid | 11.46 g | 5.73 g/serving | — |
| Glycine | 2.45 g | 1.23 g/serving | — |
| Proline | 3.66 g | 1.83 g/serving | — |
| Serine | 2.82 g | 1.41 g/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Choline | 7.70 mg | 3.85 mg/serving | — |
| Free Choline | 3.85 mg | 1.93 mg/serving | — |
| Phosphocholine | 0.11 mg | 0.06 mg/serving | — |
| Phosphatidylcholine | 2.28 mg | 1.14 mg/serving | — |
| Glycerophosphocholine | 0.70 mg | 0.35 mg/serving | — |
| Betaine | 4.20 mg | 2.10 mg/serving | — |
| Sphingomyelin | 0.67 mg | 0.34 mg/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Isoflavones | 0.02 mg | 0.01 mg/serving | — |
| Genistein | 0.02 mg | 0.01 mg/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Proanthocyanidins | 2.63 mg | 1.32 mg/serving | — |
| Dimers | 2.63 mg | 1.32 mg/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Cachapa with Cashew Queso de Mano
Ingredients
Instructions
- Soak the raw cashews in boiling water for 15 minutes, then drain and rinse thoroughly. This softens them for a silky smooth cheese base.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining batter to make the second cachapa.
- 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.