Vegan Arepas de Dulce de Leche: A Sweet Twist on a Venezuelan Classic

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups precooked white cornmeal 1/4 cup vegetable oil 1/4 teaspoon salt 1 tablespoon sugar 1/2 cup vegan dulce de leche 1/4 cup shredded coconut, toasted 1/2 cup chopped walnuts 1/2 cup plant
• based milk 1/3 cup vegetable oil for frying

Instructions

1. In a large bowl, mix the precooked white cornmeal and salt. Gradually add water while mixing until a soft dough forms.
2. Shape the dough into 6 evenly sized balls. Press each ball between your palms to form a flat, round cake about 1/2 inch thick. Set aside.
3. In a small bowl, whisk together the plant based milk and vegetable oil until well combined. Pour this mixture over the cornmeal cakes and let them absorb the liquid for about 5 minutes.
4. Heat vegetable oil in a pan over medium heat. Fry the soaked arepas until they turn golden brown on both sides, approximately 3 4 minutes per side. Remove from the pan and drain on paper towels.
5. In another pan, gently warm up the vegan dulce de leche over low heat. Drizzle the warmed dulce de leche over each arepa, followed by a sprinkle of toasted shredded coconut and chopped walnuts. Serve immediately.

Chef’s Insight

The key to perfect arepas is finding the right consistency of your dough, not too dry or too wet. Make sure the cornmeal soaks up enough liquid, but not too much, which can make the arepas fall apart during frying.

Notes

For a more traditional version, replace the vegan dulce de leche with homemade or store-bought dulce de leche made from cow's milk.