1 / 1
Vegan Brazilian Cheese Bread
Crispy on the outside and impossibly chewy within, this plant-based take on classic Brazilian pão de queijo hits all the right notes. Mashed potatoes and tapioca flour recreate that iconic stretchy texture, while nutritional yeast and garlic powder bring a rich, savory flavor that rivals traditional cheese. You'll love how simple the dough is to mix by hand. Serve these golden bites warm right out of the oven, and watch them disappear.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
Ingredients
- 10.5 ounces (300 g) potatoes or arracacha root, peeled (see Notes ), cubed
- 1½ cups (187.5 g) sweet tapioca flour (polvilho doce , Yoki is a common brand; see Notes )
- ½ cup (62.5 g) sour tapioca flour ( polvilho azedo , Yoki is a common brand; see Notes ) (if using)
- 1 teaspoon active dry yeast
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ cup (120 mL) water
- 5 tablespoons neutral vegetable oil
- 1 teaspoon salt
- 1 teaspoon prepared yellow or Dijon mustard (optional)
Instructions
- 1Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 2Boil the peeled and cubed potatoes in water for 15 to 20 minutes until tender. Drain well and mash into a smooth puree once they're cool enough to handle.
- 3Combine the sweet tapioca flour, sour tapioca flour, active dry yeast, nutritional yeast, and garlic powder in a large mixing bowl.
- 4Heat the water, neutral oil, and salt in a small saucepan until boiling. Pour the hot liquid over the dry starch mixture and stir with a fork until crumbly. The hot liquid helps hydrate the tapioca flour for that signature chewy texture.
- 5Work the mashed potato puree and the optional mustard into the crumbly mixture until a smooth dough forms.
- 6Knead in a small splash of water if the dough feels too dry or continues to crumble.
- 7Roll the dough into small, bite-sized balls and arrange them on the prepared baking sheet.
- 8Bake in the preheated oven for 20 to 22 minutes until they turn a light golden color.
Notes
- Make ahead: Freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
- Authenticity: Arracacha (mandioquinha) is a South American root vegetable that offers the most authentic flavor, but standard potatoes, sweet potatoes, or cassava root work perfectly as substitutes.
- Flour swap: If you can't find the traditional mix of sweet and sour tapioca flours, substitute 2 cups of regular tapioca flour.