Vegan Arepas con Queso
Arguably the most common arepa filling, melty mild cheese is a simple and delicious choice for these lunch and dinner favorites. These vegan arepas with dairy-free cheese and butter are a plant-based version of a Venezuelan staple food.
Servings: 5
Calories: 485kcal
Cost: $5
Equipment
- Flat wide skillet or comal Does not have to be non-stick. Cast iron skillet, comal or griddle will work great.
Ingredients
- 2 cups PAN masarepa harina pan 285g
- ¾ teaspoon sea salt 2.5g
- 2 cups water 457g
- 12 ounces Chao creamy original vegan shredded cheese
- 5 tablespoons Miyoko's oatmilk vegan butter
Instructions
Making the Arepa Dough
- In a large mixing bowl, mix PAN masarepa flour and the salt with your fingers. Pour water into mixing bowl with the flour and salt.2 cups PAN masarepa harina pan, ¾ teaspoon sea salt, 2 cups water
- Mix the dough together with your hands until it is well mixed and no dry flour is visible. Knead the dough for 3 minutes with your hands to fully incorporate the water and allow the masarepa to absorb the water.
- Check to see if the dough is good by rolling a handful of dough into a ball and then make an impression with a finger. The dough should be soft, moldable and doesn't crack where you made the impression. If it cracks, then the dough needs a little more water. Knead in a few tablespoons of water at a time until it is soft.
- Make your arepa patties by rolling a portion of dough into a ball about the size of a tennis ball in your hands. Then, gently press the ball a few times to flatten it. We want both sides of the arepa to be as flat as they can be so they come in contact with the pan to cook evenly. (Think thin hockey 🏒 pucks)(See notes in recipe card for precise weight measurements per arepa.)
Cooking the Arepas
- Preheat your flat skillet over medium-low heat for 2 minutes. Place arepas in the pan, gently pressing them so they make contact with the bottom of the pan, leaving plenty of room to flip them.
- Cook or grill arepas for about 5 minutes without moving them. Then, with a spatula, carefully lift the first arepa you added to see if its browning. If not, continue cooking and possibly increase the heat slightly. If it is golden brown on the bottom, flip the arepas, gently pressing them into the pan. Cook another 5 minutes on other side.
Filling the Arepas
- To fill the arepas, use a clean kitchen towel or pot holder to hold the hot arepa. Then, with a long, sharp knife, cut the arepa ⅔ of the way through to form an open pocket. Do not cut all the way through.
- Spread vegan butter inside the arepa on both sides.5 tablespoons Miyoko's oatmilk vegan butter
- Sprinkle vegan shredded cheese inside.12 ounces Chao creamy original vegan shredded cheese
- Close arepa and keep warm in a 200ºF oven or in a covered warm skillet to help the cheese melt. The cover will help trap the heat and keep the arepa from drying out.
- Serve immediately!
Notes
This recipe makes 4-5 large arepas or 8 small ones.
For 4 extra large arepas, make each arepa about 185g
For 5 large arepas, make each arepa 145g
For 8 small arepas, make each arepa 90g
Nutrition
Calories: 485kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 1128mg | Potassium: 123mg | Fiber: 5g | Vitamin A: 98IU | Calcium: 114mg | Iron: 4mg
