4.7 from 60 votes
Vegan pao de queijo, Brazilian cheese breads
Vegan pao de queijo are Brazilian cheese breads made with tapioca flour, cooked potato, plant milk, olive oil, nutritional yeast, and optional vegan cheese. The recipe relies on tapioca flour's unique properties to create chewy, stretchy dough that bakes into small, cheesy bread balls with a crisp crust and chewy interior. This dairy-free alternative offers a distinctive texture and flavor reminiscent of traditional pao de queijo.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
16
balls
Calories:
147 kcal
Course:
Appetizer, Snacks
Cuisine:
Brazilian, Vegan
Ingredients
- 2 cups tapioca flour 250g
- ¾ cup potato peeled and diced (about 2-3 small potatoes, russets, cooked
- 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.
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.
Cup of Yum
Notes
- Use tapioca flour specifically; substituting with other flours will change the bread's texture.
- Choose artisan-style vegan cheeses such as Cashew-based brands for best flavor and texture; avoid processed types like Daiya.
- If dough feels dry, add warm water 1-2 teaspoons at a time and knead again for proper elasticity.
- Store baked breads airtight in the fridge up to 5 days or freeze unbaked/baked breads up to 3 months for convenience.
- Reheat breads at 350°F for 5-10 minutes to regain crispness and warmth before serving.
Nutrition Information
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: 16 balls
Amount Per Serving
Calories 147
% 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.