Vegan pao de queijo, Brazilian cheese breads
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4.7
60 reviews
Excellent
Vegan pao de queijo, Brazilian cheese breads
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This vegan pão de queijo has a crispy golden crust, a soft, chewy texture, and a rich, cheesy flavor—without dairy. Made with tapioca flour, mashed potato, and nutritional yeast, this gluten-free Brazilian cheese bread is easy to make and perfect for mixed-diet households. Ready in under an hour!
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Ingredients
- 2 cups tapioca flour 250g
- ¾ cup cooked russets potato peeled and diced (about 2-3 small potatoes)
- ½ cup water
- ¼ cup plant milk oat, almond, or soy
- ⅓ cup olive oil
- 1 teaspoon salt
- 4 tablespoon nutritional yeast
- 1 teaspoon garlic powder
Cheese version:
- ¼ cup vegan hard cheese Use an artisan-style vegan cashew cheese brand.
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Instructions
- Prep: Preheat oven to 350°F and boil a pot of salted water. Add tapioca flour to a glass bowl.
- Heat Wet Ingredients: In a saucepan over medium-high heat, combine water, oil, plant milk, and salt. Heat until small bubbles form (don’t let it boil), then slowly pour over the tapioca flour. Stir with a wooden spoon until the dough becomes stretchy.
- Rest the Dough: Cover the tapioca mixture and let it rest for 10 minutes in a warm spot.
- Cook and Mash Potatoes: Meanwhile, peel and cook potatoes in boiling salted water until fork-tender. Mash until smooth.
- Make Dough: To the rested tapioca mixture, add mashed potatoes, nutritional yeast, salt, and garlic powder. 👉 If using vegan cheese, grate it and add it now, but reduce the potato quantity to ½ cup.
- Knead Dough: Lightly dust a clean countertop with tapioca flour. Transfer the dough and knead until smooth and slightly stretchy. If sticky, lightly dust with more tapioca flour, but don’t overdo it.
- Shape: Now divide the dough into 16 pieces and form them into balls. You can make smaller balls if you like, but the traditional size is a golf ball.
- Shape and Bake: Form dough into 1-2 inch balls and place on an oiled parchment paper or baking sheet. Bake for 30-35 minutes, or until golden brown with a crisp outer shell.
Notes
- ⚠ Tapioca Flour is Essential: Do not substitute tapioca flour with other flours. It’s what gives Brazilian cheese bread its chewy texture. Using another flour will completely change the results.
- 🌱 Vegan Cheese Tip – Use artisan-style brands like Culcherd or Miyoko’s. Avoid processed brands like Daiya, as they affect the texture.
- 👩🍳 Troubleshooting:✔ If the dough is too dry, add 1-2 teaspoon warm water and knead again.✔ If your cheese bread is hollow, the dough might be too dry or didn’t rest long enough.
- 📌 Fridge: Store in an airtight container for up to 5 days.📌 Freezer: Freeze unbaked or baked pão de queijo for up to 3 months.📌 Reheating: Bake at 350°F for 5-10 minutes until warm and crispy.
Nutrition Information
Show Details
Serving
1ball
Calories
147kcal
(7%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
219mg
(9%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
10IU
(0%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16balls
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 147kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 219mg | 9% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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