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4.7 from 60 votes

Vegan pao de queijo, Brazilian cheese breads

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!

Prep Time
20 mins
Cook Time
20 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 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.

Instructions

    Cup of Yum
  1. Prep: Preheat oven to 350°F and boil a pot of salted water. Add tapioca flour to a glass bowl.
  2. 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.
  3. Rest the Dough: Cover the tapioca mixture and let it rest for 10 minutes in a warm spot.
  4. Cook and Mash Potatoes: Meanwhile, peel and cook potatoes in boiling salted water until fork-tender. Mash until smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.