1/2cup cooked russets or white potato( about 2 small potatoes peeled and diced)**
1/4cupvegan hard cheese**best cheese is a hard fermented cashew style. DO NOT use a vegan cheese meant that is meant to melt (like shredded cheddar) OR skip using cheese and use 3/4 cups of mashed potato.
Preheat oven to 350 degrees. Then to a glass bowl add the tapioca flour.
To a small saucepan add the water, oil, plant milk and salt (dont forget the salt!). Bring to a gentle boil then remove and pour over the tapioca flour. Use a wooden spoon to mix until it forms a stretch dough. If the dough is not to hot you can use your hands to kneed it gently.
Let it rest for 10 minutes.
Meanwhile, boil your peeled and diced potates until fork tender. Then use a ricer or fork to mask them.
Add the mashed or riced potatoes, vegan cheese, nutritional yeast and garlic powder to the tapioca dough. Using you hands knead the dough for a few minutes until it all comes together. You want a stretchy dough that doesn't stick to your hands. * if it is sticky add more taopioca flour
Now divide the dough into 16 pieces and form into balls. You can make smaller balls if you like but the traditonal size is a golf ball size. Then transfer the balls to a lined and oiled baking sheet and bake for 30 minutes.
** if you don't have vegan cheese you can use 3/4 cups of the potato plus 1 more tbsp of the nutritional yeast instead.**** MAKE SURE YOU ARE USING A HARD CHEESE (see cheese section in post). The recipe will not turn out if you use a vegan cheese meant to melt.