Bring a bit of Brazil to your home with this easy guide on making Vegan Pao de Queijo, a twist on traditional Brazilian cheese bread. Experience a dairy-free, gluten-free snack that doesn't compromise on authentic flavor.
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Jump to:
- 👪Why You'll Love This Recipe
- 🥖What is Traditional Pao de Queijo?
- 🥔Creating a Vegan Version:
- 🥖Ingredient list:
- 💡Note About Ingredients
- 👩🏽🍳Instructions: Step-by-step guide
- 💭Recipe Tips: Getting the Right Texture
- ✔️A gluten-free bread recipe!
- 🥯Substitutions & Variations
- 🥡Storage
- ❔FAQ
- 🥣More Allergy Friendly Recipes
- 📖 Recipe
Looking for a gluten-free comforting snack recipe? Well, get ready for a trip to the heart of Brazil with the delicious aroma of pao de queijo! Traditional Brazilian cheese bread recipe is the ultimate comforting snack recipe. They have a golden crust and a stretchy, chewy that makes them fun and delicious to eat! As a Brazilian, these chewy bites are a part of Brazilian life and culture.
After moving to Canada, pão de queijo was something I longed for and it was the very first thing I would eat when I landed in Sao Paulo, literally at the airport.
But after doing dairy-free and gluten-free, I knew I had to find a way to enjoy my favorite Brazilian cheese bread recipe again. This recipe is already naturally gluten-free (yay), so making it dairy-free, after some trial and error, was a big goal of mine.
Our vegan pao de queijo is delicious, with a crispy exterior, flavorful aroma, and satisfying chewy interior classic to traditional pão de queijo! This recipe turned out so well that I also made a dairy-free version of Brazilian brigaderio! You can thank me later.
👪Why You'll Love This Recipe
- Simple ingredients
- Naturally gluten-free
- Healthy easy snack recipe
- Fun party snack
More Brazilian Inspired Recipes:
Since this recipe, I have spent a lot of time developing my favorite Brazilian recipes to support my family's health needs. Here are some of our favs:
- Bolihnho de Arroz (baked rice balls)
- Brazilian Rice and Beans!
- Brazilian Brigadeiro (Vegan Truffles)
If you need more gluten-free baking recipes, be sure to check out our fluffy gluten-free bagels!
🥖What is Traditional Pao de Queijo?
Pao de queijo, a typical Brazilian snack and Brazilian breakfast staple, often accompanies a strong cup of coffee. Its appeal extends beyond morning hours, gracing family gatherings, festive celebrations, and my personal favorite, as a comforting afternoon snack.
The moment you bite into a warm pao de queijo, you're met with a delightful medley of textures - a crisp exterior concealing a soft, chewy center with a stretchy texture. The original recipe for this gluten-free bread is polvilho azedo (fermented tapioca), polvilho doce (tapioca flour), milk, eggs, oil, salt, and a special Brazilian cheese known as queijo de minas. This cheese imparts a mild, slightly tangy flavor and creaminess to the bread, and our vegan version aims to replicate this distinctive essence.
The Key Ingredient: Tapioca Flour
A key ingredient in pao de queijo is tapioca flour, a white, starchy substance derived from the cassava root. Originating in Brazil and popular throughout South America, cassava is versatile and rich in starchy carbs. Known as manioc or yuca in Brazil, it can be boiled, baked into fries, grated into farinha (a coarse flour often paired with feijoada, a traditional rice and beans dish), or ground into tapioca flour.
It is also a naturally gluten-free ingredient making this a suitable recipe for anyone on a gluten-free diet!
Tapioca flour, lending its unique gummy consistency to our vegan cheese bread, helps replicate the hallmark texture of traditional Brazilian cheese bread. And that's the beauty of this recipe—it stays true to its roots while embracing a plant-based approach.
🥔Creating a Vegan Version:
Armed with my love of Brazilian cuisine and heritage, along with my experience as a home chef working with plant-based ingredients, I've successfully tackled this vegan pao de queijo recipe—creating a delicious and authentic taste every time!
My vegan Brazilian cheese ball recipe combines the unique texture of tapioca flour, the savory notes of nutritional yeast, and the richness of a plant-based milk and oil blend. Every step was worth it; it was about preserving a piece of family tradition and sharing it with you.
During the recent challenging times, my family found comfort and connection through cooking. Pao de queijo became our pandemic comfort food, bringing us together and honoring my heritage. As I share this vegan pao de queijo recipe, I invite you to join me on this flavorful journey. Let's celebrate the incredible diversity of Brazil's culinary landscape together, one bite at a time.
🥖Ingredient list:
In my journey to craft the perfect vegan pão de queijo, I've discovered a combination of ingredients that work wonderfully to recreate the beloved Brazilian cheese bread in a dairy-free way:
- Tapioca flour (or cassava flour): You will find this ingredient in most grocery stores. Bob's red mill Tapioca flour is my go-to for nailing that one-of-a-kind chewy texture of pão de queijo. Without it, our vegan rendition just wouldn't be the same.
- Plant-based milk: From almond to rice milk, I've tried them all. I prefer oat milk for its subtle flavor but feel free to use your favorite.
- Cooked potato: After much experimentation, I discovered that mashed potatoes serve as a fantastic binding agent for our gluten-free dough. It's an excellent option if you choose to opt out of using eggs or vegan cheese.
- Nutritional yeast: This is how we bring in the cheesy flavor without the actual cheese. It adds a depth of flavor that keeps our recipe true to its traditional Brazilian roots!
- Olive oil: I use extra virgin olive oil because of its neutral flavor.
- Garlic powder and salt: These kitchen staples help us round out the flavor profile. After all, why mess with perfection? The traditional pão de queijo recipe keeps it simple, and so do we.
- Vegan cheese (optional): If you want to go the extra mile, a few tablespoons of artisan dairy-free cheeses will do wonders for this recipe. But be sure to pick an artisan-style cashew cheese like Culcherd Cheese and Miyoko's Creamery. Different cheeses like Daiya or some other more processed brands will result in a soggy cheese ball.
For recipe quantities, see the recipe card
Remember, even though these ingredients may seem unique, the process of making vegan pão de queijo is quite straightforward. The result is a super delicious treat with a fluffy texture that's worth every bit of effort! Enjoy!
💡Note About Ingredients
- What Vegan Cheese Can I Use? To ensure the best results, you need to use the right vegan cheese. It will elevate this recipe from good to great. Artisan vegan cheeses, like Culcherd or Miyoko's Creamery, are your best bet for amazing flavor and texture, while brands like Daiya are not recommended.
- Tapioca Flour - The Non-Negotiable: Tapioca flour, also known as tapioca starch or cassava flour, is the key to unlocking that traditional Brazilian texture of pão de queijo. Don't skip it, or you'll miss out on the authentic experience!
👩🏽🍳Instructions: Step-by-step guide
Step 1: Preheat and Prep
Preheat your oven to 350°F and bring a pot of salted water to a boil. In a medium-sized glass bowl, add the tapioca flour.
Step 2: Heat Wet Ingredients
Combine water, oil, plant milk, and salt in a medium saucepan over medium-high heat. Heat until small bubbles form (avoid boiling), then slowly pour over the tapioca flour
Step 3: Make the Pao De Queijo Dough
Stir until the dough becomes stretchy, then cover and let it rest for 10 minutes.
Step 4: Prep Potatoes
While the dough rests, wash, peel, and cook the potatoes in boiling salted water until fork-tender. Mash the potatoes with a fork, potato masher, or ricer until smooth.
Step 5: Add Potaotes to Dough
To the rested tapioca mixture, add the mashed potatoes, nutritional yeast, salt, and garlic powder to the dough.
**Vegan cheese option: If using vegan cheese, grate it and add it now, but remember to reduce the amount of potato accordingly (see recipe card for quantities).
Step 6: Knead the dough.
Lightly dust a clean countertop with tapioca flour to prevent the dough from sticking. Transfer the dough to the floured surface and begin to knead. If at any point the dough starts to stick to your hands or the countertop, sprinkle a bit more tapioca flour onto the dough and continue kneading.
Step 7: Form the Vegan Cheese Balls
Form the dough into 1-2 inch small balls and place onto an oiled parchment paper or baking sheet. Bake for 30-35 minutes until golden brown. The size of the balls is up to you - anything from bite-size to larger portions is fine!
💭Recipe Tips: Getting the Right Texture
- Use the Right Tools: We recommend using a glass bowl and a wooden spoon for mixing the dough. These materials help maintain the right temperature for the dough, ensuring that it doesn't cool down too quickly.
- Avoid Hollow Centers: To prevent your pao de queijo from having hollow centers, be careful not to add too much tapioca flour. The dough should be moist and not too dry.
- Perfecting the Liquid Ratio: It's crucial to get the right balance of liquid in your dough. Too little, and your pao de queijo could end up dry and crumbly. Too much, and they might not hold their shape well. Follow the recipe carefully to ensure the right amount of liquid.
- Rest the Dough: Letting the dough rest is an essential step for getting the right texture in your pao de queijo. The rest period allows the tapioca flour to fully hydrate, leading to a more consistent texture in the final product.
- Know Your Dough: The dough should be stretchy, slightly oily, but not sticky. If it sticks to your hands, add a touch more tapioca flour. But be careful not to add too much, as this could lead to dry pao de queijo.
Keep these tips in mind as you work, and you'll be well on your way to a delicious batch of vegan pao de queijo!
✔️A gluten-free bread recipe!
Probably the best thing about this recipe is that it is a naturally gluten-free bread recipe! Which is perfect if you are just starting out on a gluten-free diet or looking to try something new. Just take care to use certified gluten-free tapioca flour if you have Celiac disease.
If you are looking for more easy gluten-free bread recipes be sure to check out:
🥯Substitutions & Variations
While this recipe aims to stay as true as possible to the traditional flavors and textures of pao de queijo, there's always room for creativity and adaptation based on dietary needs or personal preferences.
- Cheese Flavor: If you want a stronger cheese flavor in your vegan pao de queijo, consider adding more nutritional yeast or even a vegan cheese of your choice. Just make sure to check the recipe tips on how to select the best vegan cheese!
- Flour: If you're having trouble finding tapioca flour, you can try arrowroot flour as a substitute. It has similar properties and should yield a similar texture, but note that it may alter the taste slightly.
- Milk: Any plant-based milk can be used in this recipe. Almond, oat, and soy milk are all good options, depending on your preference.
- Oil: You can experiment with different oils to add subtle flavor variations. Coconut oil can give a slight tropical note to your pao de queijo.
- Spices and Herbs: Feel free to add spices or herbs to your dough for an extra flavor kick. Onion powder or dried herbs like oregano or thyme can add a new dimension to your pao de queijo.
Remember, the best part of cooking is making a recipe your own. Don't be afraid to experiment and adjust to your liking!
🥡Storage
Fridge: Your freshly baked vegan pao de queijo can be stored in an airtight container in the fridge for up to 5 days. Keeping them in the fridge ensures they stay fresh and maintain their unique texture.
Freezing: These vegan cheese breads freeze beautifully, making them a perfect make-ahead snack. After baking, let the pao de queijo cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. There is no need to thaw before reheating. Just follow the direction in the reheating section.
Reheating: When you're ready to enjoy them again, just pop them into a preheated oven (350°F) for about 5-10 minutes, or until they're warm and crispy again. If reheating from frozen they will take slightly longer to rewarm. Be careful not to overheat, as this can affect the texture.
❔FAQ
Tapioca flour is the traditional and essential ingredient for making Brazilian cheese balls. However, if you cannot find it or prefer to use an alternative flour, you can try using potato starch, or arrowroot flour as a replacement. These flours are similar to tapioca flour in terms of texture and can be used in a 1:1 ratio substitution. However, keep in mind that each flour will have a slightly different taste and texture, which WILL affect the final outcome of your vegan pao de queijo recipe.
When it comes to tapioca starch and tapioca flour there is no difference. They are the same thing and used interchangeably! However, tapioca flour/starch and cassava flour are slightly different. Cassava flour is made from the whole root whereas tapioca starch is made from only the starchy inside of the root.
While it is possible to make a version without any oil or butter, the result may be a slightly drier and denser cheese ball. Oil or butter is used in pao de queijo recipes to provide moisture, tenderness, and a soft texture to the bread. You can omit the oil and simply use more plant-based milk but the results will vary.
A hollow center in pão de queijo can occur due to a few factors. One common reason is using too much tapioca flour or not enough liquid in the dough, resulting in an overly dry texture. Additionally, not allowing the dough to rest before baking can contribute to hollow centers.
🥣More Allergy Friendly Recipes
Thank you for reading and I hope you enjoy this easy vegan Brazilian cheese bread recipe. If you are looking for more gluten free and vegan dishes check out these:
Here are some of our favorites (you won't want to miss the vegan brigadeiro!)
📖 Recipe
Vegan pao de queijo, Brazilian cheese breads
Ingredients
- 2 cups tapioca flour (250g)*
- ¾ cup cooked russets potato (2-3 small potatoes peeled and diced)
- ½ cup water
- ¼ cup plant milk
- 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.2 cups tapioca flour (250g)*
- 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 pour slowly over tapioca flour. Using a wooden spoon, stir the dough until it becomes stretchy.½ cup water, ¼ cup plant milk, ⅓ cup olive oil, 1 teaspoon salt
- Rest: Cover the tapioca mixture and let it rest for 10 minutes in a warm spot.
- Cook Potatoes: Meanwhile, peel and cook potatoes in boiling salted water until fork-tender. Mash until smooth.¾ cup cooked russets potato
- Make Dough: To the tapioca mixture, add the mashed potatoes, nutritional yeast, and garlic powder. The dough will be sticky yet workable. See notes about proper consistency.*Vegan cheese option: If using vegan cheese, grate and add it now, but reduce potato quantity to ½ cup.4 tablespoon nutritional yeast, 1 teaspoon garlic powder
- Knead Dough: Lightly dust a clean countertop with tapioca flour and then transfer the dough to the floured surface and begin to knead. If at any point the dough starts to stick to your hands or the countertop, sprinkle a bit more tapioca flour onto the dough and continue kneading
- 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.
- Bake: Transfer the balls to an oiled baking pan ( or oiled parchment paper) and bake for 30 minutes. The vegan pao de queijo should be golden brown on the outside and cooked yet chewy on the inside.
Chris says
Dough is way too sticky as written. Adding hot water to the tapioca starch just made it clumpy and harder to work with. Not the consistency you're looking for in a roll. If I made these again I would sharply reduce (or completely eliminate) the amount of liquid and not heat the water and milk. Flavor is the only good thing about this recipe.
Patricia Granek says
Hey Chris, thanks for the comment and feedback. Pao de Queijo is a more chewy type of roll. It wont be like a tadional dinner roll if that is what you are looking for. The dough is very sticky and as I mentioned in the post you can add a bit more tapioca to help it roll out. Please also allow it to rest to absorb the liquid. Glad to hear you liked tha flavor!
Home cook says
The first time I made this recipe, it was perfect. I scaled it up to serve to a crowd and failed miserably, with a too wet, sometimes deflated result. I tried everything to troubleshoot with no success.
Is it possible to retest your recipe using weights? You mentioned how important it is to get the proportions right.
Patricia Granek says
Did you use the vegan cheese or the potato option. Did you ust double everything? I will try to doubel the recipe and weight out the ingredients. I woudl think that the proortions were off. Often times when we double a small increaset can make a big difference. I appreicate your comment and I will update this post soon.
Maiteeny says
Hi, I’m interested in the recipe because I need it to be egg free but not dairy free. Is the main sub here the potato instead of egg? I can still
use cheese instead of nutritional yeast? Also, have you ever tried sweet potato? Happen to have a cooked one in the fridge. Thank you!
Patricia Granek says
Hey! I woudl not recommend using sweet potato for this recipe as it would not have the right consistency or flavor. This recipe, is tradtionally egg-free. I woudl recommend looking up a tradtional pao de queijo recipe if you want to use cheese. The batter for this version is created to be dairy free and so it adds in potatoes and spices to mimic the flavor. Those ingredients wont be necessary if you are using cheese. The cheese of choice is queijo de Minas, but there are some ways to mimic that cheese.
Thanks for the comment and question!
ern says
Have you tried freezing these, either the unbaked dough or the baked balls?
Michelle says
Can this recipe be frozen before being baked? I would like to keep a stash of these and bake as needed.
atmytable says
I have not tried that myself yet but this is a great question. I will make a batch to freeze and update the post. If you have tried it I would love to hear your feedback :0)
Alexis says
How gooey is the inside supposed to be? I cooked mine for 45 min and the inside still seems undone, not sure if thats what they are supposed to be like
atmytable says
It will be gooey but should not taste undercooked. Make sure your batter is not to runny prior to baking these.
Mc says
Can I use just cheese instead of potato or is the potato necessary?
atmytable says
If you are making these with a soft cheese you can just add that and not the potato. However, you must use soft cheese so that it doesn't come out gooey.
Kayla says
Is their a certain vegan cheese brand you use or recommend? There are so many options I never know which one is best.
atmytable says
Yes! I love the one by cuclcherd (pictured and linked above) but you can use any hard vegan cheese. the best results are from a fermented cashew style cheese.
Rikka says
Do you have a vegan cheese you'd recommend?
atmytable says
Yes! I love the one by cuclcherd (pictured and linked above) but you can use any hard vegan cheese. the best results are from a fermented cashew style cheese
Kimber says
For the soft cashew cheese, do you use a commercially available product? If so, can you suggest some brands?
atmytable says
Yes! I love the brand by cuclcherd (pictured and linked above). they are local to Toronto but anything similar will do. I actually changed the recipe to say hard cheese. Anything that is not meant to melt. The best results are from a fermented cashew style cheese
JJ says
What are some examples of vegan soft cheese? Brand? Thx
atmytable says
Yes! I updated the blog post to include more information on this. The best results will come from hard cheese, like a fermented cashew style cheese. Anything that is not meant to melt.
Claire says
Can I use my own home made cashew cheese? I make it with tapioca flour also.
atmytable says
I don't see why not. The texture may vary slightly but try it!! I bet it would be fine. Let me know if you do as I'm curious now 😊
Stephany says
Can you sub tapioca flour for anything else? I have chickpea and all purpose flour on hand.
atmytable says
No unfortunately that is the main ingredient so it's necessary. It's what helps give it that stretchy gooey texture.
chefkreso says
Looks so cheesy and delicious, love it! 😀
atmytable says
Thanks you!!
Lauren says
Those are incredible!! <3
atmytable says
Thank you 😘