A Vegan Twist on a Salvadoran Classic That Melts Hearts (and Not Just Cheese)
Whether you’re vegan, lactose-intolerant, or just a curious foodie on a plant-based journey, there’s a delicious way to enjoy pupusas without sacrificing the ooey-gooey, stretchy, savory goodness of the original.
Enter: Cashew Cheese Pupusas 🫓🌱
Creamy. Tangy. Melt-in-your-mouth. These dairy-free wonders keep all the Salvadoran soul while letting the cashews do the melting.
Let’s get cheesy (without the cow).
🧀 Why Cashew Cheese?
Cashew cheese is a plant-based favorite because:
- It mimics the creaminess of real cheese
- You can flavor it however you like (mild, sharp, spicy)
- It melts beautifully in pupusas
- It’s packed with healthy fats, protein, and flavor
And with just a blender and a few ingredients, you can make your own quesillo vegano that’s worthy of your abuelita’s approval.
🛒 Ingredients
For the Dough:
- 2 cups masa harina
- 1 ½ to 2 cups warm water
- ½ tsp salt
For the Cashew Cheese:
- 1 cup raw cashews (soaked for 4–6 hours or boiled for 10 mins)
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 small garlic clove
- ½ tsp salt
- ¼–½ cup water, for blending
- Optional: pinch of smoked paprika, onion powder, or chipotle
Optional Fillings:
- Sautéed mushrooms
- Spinach
- Black beans
- Roasted jalapeños
🧂 Step 1: Make the Cashew Cheese
In a blender or food processor:
- Combine soaked cashews, nutritional yeast, lemon juice, vinegar, garlic, and salt.
- Add ¼ cup water to start. Blend until smooth.
- Adjust water to get a thick, cream-cheese-like consistency.
💡 Pro Tip: For a meltier feel, add 1 tsp tapioca starch and gently warm the mixture in a saucepan before using.
🌽 Step 2: Make the Masa
In a large bowl:
- Mix masa harina and salt.
- Gradually add warm water and knead until the dough is soft and not sticky.
- Cover with a damp towel while you prep your pupusas.
🫓 Step 3: Shape and Fill
- Divide the dough into 8–10 balls.
- Flatten each ball into a disc using your palms.
- Add a tablespoon of cashew cheese (and any optional fillings).
- Seal the edges, form a ball again, then flatten into a thick pupusa.
💡 Keep your hands slightly wet to make shaping easier.
🔥 Step 4: Cook with Love
Heat a comal, cast-iron pan, or nonstick skillet over medium heat (no oil needed).
Cook each pupusa for 3–4 minutes per side, until golden brown and slightly charred in spots.
If the cashew cheese oozes out and crisps—congratulations, you’ve reached flavor enlightenment.
🍽️ Step 5: Serve It Salvadoran-Style
Top with:
- Classic curtido (it’s vegan by default!)
- Salsa roja—tomato, garlic, chili, onion, blended and simmered
- Optional: sprinkle of chili flakes or cilantro
Pair with tamarindo juice, kombucha, or even a cold glass of almond horchata.
💡 Bonus: Variations for the Plant-Based Pioneers
- Spicy Version: Add chipotle or jalapeños to the cheese
- Herby Cheese: Blend in basil, parsley, or cilantro
- Sweet Pupusas: Mix the cashew cheese with agave + cinnamon, and stuff with banana
- Fermented Kick: Add miso or a splash of sauerkraut brine for tang
📚 Nutrition + Flavor in Every Bite
Cashew pupusas are:
- High in plant-based protein
- Gluten-free (thanks to masa)
- Packed with flavor and healthy fats
- Perfect for vegans, flexitarians, and anyone who loves a twist on tradition
Final Thoughts: Plant-Based Pupusas with Salvadoran Soul
You don’t need dairy to make a pupusa that hits the spot.
You need masa, a little ingenuity, and the spirit of El Salvador.
Whether you’re vegan by choice or by cheese intolerance, cashew cheese pupusas prove that flavor knows no boundaries.
🫓🌱🔥 ¡Queso vegano, corazón salvadoreño!
