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!
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.
Step-By-Step ImagesScroll back for process images and recipe tips!
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
- 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.½ cup water, ¼ cup plant milk, ⅓ cup olive oil, 1 teaspoon salt
- 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.¾ cup cooked russets potato
- 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.4 tablespoon nutritional yeast, 1 teaspoon garlic powder
- 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.
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.
📌 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.
✔ 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.
Storage:
📌 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
Serving: 1ballCalories: 147kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 219mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !