Ingredients
- 5 ½ cups Room Temperature Water
- 2 teaspoons Salt
- 4 cups Pre-cooked Yellow or White Cornmeal
- 2-3 cups Shredded Vegan Mozzarella Cheese
- ⅓ cup Nutritional Yeast
- ¼ cup Vegan Butter I use Earth Balance
Instructions
- In a large bowl add the water and salt. Stir to dissolve the salt.
- Add in the pre-cooked cornmeal, vegan cheese, nutritional yeast, and butter. Mix well with clean hands or wooden spoon until dough is combined and has a soft consistency.
- For a larger arepa, use ½ cup of dough. For a smaller arepa, use ¼ cup dough. Roll in to a ball and then flatten with your hands until it's about ½ inch thick. Repeat.
- Heat a griddle or non-stick pan on medium-high heat. Place arepa on well-oiled pan and cook for 5 minutes each side or until golden brown. Set aside and repeat. Being sure to add more oil and turning down heat as needed. Serve and enjoy!
Notes
Wrap leftover arepa dough in plastic wrap and store in the fridge for up to three or four days. Cooked arepas can be frozen and re-heated for up to a month.
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