If you’ve ever thought vegan food meant sacrificing comfort, flavor, or that feeling where a meal just hits, these vegan cachapas are about to lovingly correct that assumption. Not aggressively. Not with a lecture. Just with one bite that makes you pause and smile. This is the kind of dish that reminds you that plant-based eating can be indulgent, soulful, and deeply satisfying without trying to prove a point. And before we even get into the food, let me say this: the fact that you’re here, curious and open, already tells me you know how to take care of yourself. That matters. These vegan cachapas are not about restriction. They’re about joy, intention, and eating something that feels really, really good.
Vegan Venezuelan Cachapas Recipe
Homemade corn cakes topped with bold, spicy jackfruit and a silky avocado herb sauce.
Equipment
- Blender or food processor
- Large nonstick skillet
- Spatula
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Ingredients
Cachapas (Fresh Corn Cakes)
- 5 cups fresh corn kernels cut from the cob
- 2½ tablespoons neutral oil avocado or olive
- 1¼ to 1¾ teaspoons salt to taste
- 1¼ tablespoons arrowroot powder
- Just under ½ cup fine cornmeal
- 2 to 5 tablespoons water or unsweetened plant milk as needed
Spicy Jackfruit (Pulled "Pork")
- 2 cans young green jackfruit drained, rinsed, and shredded
- 2 tablespoons neutral oil
- 1 medium yellow or white onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 tablespoons coconut aminos
- 1 teaspoon natural brown sugar or Daniel Fast alternate
- 1 tablespoon apple cider vinegar
- Black pepper to taste
- ¼ tsp salt
Creamy Avocado Sauce
- 1 large ripe avocado
- ½ cup fresh cilantro packed
- 2 tablespoons fresh parsley
- 1 serrano pepper seeds removed (2 peppers if you want it spicy)
- 1 small garlic clove
- 1 tablespoon fresh lime juice
- ½ teaspoon salt plus more to taste
- 3 to 5 tablespoons water
- Optional: 1 tablespoon olive oil for extra silkiness
Instructions
- Start with the Jackfruit Magic: Heat oil in a large skillet over medium heat. Add onions and sauté until soft and lightly golden, about 5 minutes. Toss in garlic and stir until fragrant and your kitchen starts smelling like something special is happening.
- Build the Flavor: Add jackfruit, smoked paprika, cumin, oregano, coconut aminos, brown sugar, vinegar, and black pepper. Stir well, then let it cook uncovered for 15 to 20 minutes, pressing it into the pan so it caramelizes and gets those savory, slightly crispy edges. Taste and adjust seasoning. Set aside warm.
- Blend the Cachapa Batter: Add corn to a blender and pulse until mostly smooth but still textured. We want corn bits, not baby food. Add oil, salt, arrowroot, and cornmeal. Blend briefly just to combine. Batter should be thick and spoonable, not pourable. Let rest 10 minutes so everything relaxes and hydrates properly.
- Cook the Cachapas Like a Pro: Heat a nonstick skillet over low to medium-low heat and lightly oil. Scoop about ½ cup batter per cachapa and gently spread into a circle. Cook slowly for 6 to 7 minutes on the first side until set and lightly golden. Flip carefully and cook another 3 to 4 minutes. Transfer to a plate and keep warm.
- Blend the Avocado Sauce: Add all sauce ingredients to a blender and blend until smooth and creamy. Adjust salt first, then lime. You want a sauce that drapes, not drips.
- Assemble and Serve: Spread avocado sauce over warm cachapas, top with spicy jackfruit, and serve immediately. Try not to eat one straight out the pan. Or do. No judgment.
Notes
Daniel Fast Adjustments:
For stricter Daniel Fast versions, use coconut aminos instead of soy sauce, skip brown sugar, and rely on caramelization for sweetness. Avocado sauce stays fully compliant. Arrowroot is Daniel Fast–friendly in most interpretations, but fine cornmeal alone can be used if preferred. Heat Control Tip:
Fresh corn has natural sugars, so low and slow is the name of the game. If your cachapas are browning too fast, lower the heat and cover the pan loosely for the first couple minutes to let them steam inside. Flavor Boost Tip:
If you want extra heat lovers happy without scaring the family, drizzle chili oil or hot sauce on individual servings instead of the whole batch. Leftover Love:
Cachapas reheat best in a skillet, not the microwave. Jackfruit and sauce keep beautifully for meal prep.
For stricter Daniel Fast versions, use coconut aminos instead of soy sauce, skip brown sugar, and rely on caramelization for sweetness. Avocado sauce stays fully compliant. Arrowroot is Daniel Fast–friendly in most interpretations, but fine cornmeal alone can be used if preferred. Heat Control Tip:
Fresh corn has natural sugars, so low and slow is the name of the game. If your cachapas are browning too fast, lower the heat and cover the pan loosely for the first couple minutes to let them steam inside. Flavor Boost Tip:
If you want extra heat lovers happy without scaring the family, drizzle chili oil or hot sauce on individual servings instead of the whole batch. Leftover Love:
Cachapas reheat best in a skillet, not the microwave. Jackfruit and sauce keep beautifully for meal prep.