Description

This Vegan Arepas recipe offers a delicious and easy way to enjoy traditional South American corn cakes without any animal products. Made with precooked masa harina, salted plant-based cultured butter, and simple seasoning, these arepas have a crispy golden crust and a soft, fluffy interior. Perfect for breakfast or any meal, they can be customized with your favorite fillings or toppings and deliver authentic flavors with a modern vegan twist.

Ingredients

Scale

Arepa Dough

1 cup masa harina precocida (precooked corn flour, Colombian or Venezuelan variety preferred)
1 cup hot water
1/4 cup salted cultured butter (plant-based or dairy), softened
1/2 teaspoon sea salt

Instructions

Combine Masa Harina: Place the masa harina in a medium bowl to prepare it for hydration.
Prepare Salted Water: In a small bowl, whisk the sea salt into the hot water with a fork until dissolved, ensuring the water is salty but less intense than seawater. Pour the salted water back into the measuring cup.
Form the Dough: Using your fingers, gradually whisk about half of the salted water into the masa harina until a shaggy dough forms. Incorporate the softened cultured butter and knead until smooth. Slowly add more salted water by spoonfuls until the dough becomes soft and homogeneous, forming a ball with a texture similar to a soft earlobe. If overly sticky, add a small amount of masa harina to balance. Taste and adjust salt or butter if needed.
Rest the Dough: Cover the bowl and let the dough rest for 10 minutes while preheating a pan over medium heat.
Shape Arepas: Divide the dough and form discs about 1/2 to 3/4 inch thick and 4.5 inches in diameter (or smaller for mini arepas). Ensure the sides stay smooth and do not crack by using shaping techniques to maintain integrity.
Cook Arepas: Oil the preheated pan or brush softened butter on it. Cook arepas for about 10 minutes on each side until golden brown and crisp. Do not press down during cooking to preserve fluffiness. Serve immediately, piping hot.
Serving & Storage: Spread butter on finished arepas for moisture and flavor. Eat fresh and hot; store extras wrapped tightly in the refrigerator and reheat gently in a microwave, though texture will not be the same as fresh.

Notes

Keep arepas at least 1/2 inch thick for a soft, fluffy interior and crispy crust.
If dough cracks while shaping, add more salted water to improve pliability.
Do not press down on arepas during cooking to avoid losing fluffiness.
Use softened butter or oil on the pan instead of non-stick spray for traditional flavor and texture.
Arepas are best eaten immediately and hot off the griddle; leftovers can be stored refrigerated and reheated but texture changes.
This recipe yields about 4 medium-sized arepas, sufficient for 2-4 servings depending on appetite.
If cultured butter is unavailable, substitute regular butter plus a portion of dry crumbed cheese like cotija or parmesan for flavor.
Mexican masa harina can be used in a pinch but results in a different flavor and texture due to its lime content and non-precooked nature.
Doubling or tripling the recipe is recommended once comfortable with the dough.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Bread
Method: Stovetop
Cuisine: Venezuelan / Colombian

Keywords: Vegan Arepas, Masa Harina, Plant-based Arepas, Gluten-free Cornbread, Venezuelan Street Food, Easy Vegan Bread