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Carnaval is coming up this year so I’ve been veganizing Brazilian classics with family and of course we had to attempt Vegan Pão De Queijo! This recipe is dairy free, naturally gluten free, grain free and you’ll only need 8 ingredients to make it. After 4 different tests with a variety of ingredients
What is Pão De Queijo?
Pão de queijo AKA Brazilian cheese bread is a baked piece of bread about the size of a golfball. It originated in the state of Minas Gerais and is enjoyed all over Brazil. You can enjoy it as a snack, with coffee, as a quick breakfast or as a party food. Pão de queijo is made with tapioca, derived from cassava root, which gives it its unique chewy and fluffy texture. The consistency is almost similar to mochi! Flavour wise, it’s a fairly simple bread with cheese.
How to Make Vegan Pão De Queijo
So how do we make a vegan Brazilian bread? We’ll be replacing the cheese with potato and nutritional yeast (known for its cheesy flavour), along with spices like garlic and onion powder. The potato helps to maintain the classic bouncy texture, and we’ll also be using the boiling water to add extra starch to the dough.
To prepare, you chop and peel potato, save the boiling water and mash until a fine purée is achieved. Then you whisk together tapioca flour, or sour manioc flour with nutritional yeast, spices and salt. Add the mashed potato, boiling water and olive oil and use your hands to knead into a dough. Boiling water is key in this recipe, as it activates the tapioca or sour manioc flour, and the olive oil also is essential for achieving the right texture. This recipe cannot be made oil free (I tried so you don’t have to), so please stick to the recipe for best results!
Finally, you can take this recipe to the next level by incorporating grated vegan cheese if desired. I personally enjoy it without, however for extra oomph and something a little more true to the original, throw in that vegan cheese!
How to Serve Vegan Brazilian Cheese Bread
You can enjoy this vegan pão de queijo as an anytime snack, or serve on the breakfast table! It is best enjoyed freshly baked (especially this vegan version, which firms up once cold) but you can store leftovers in an airtight container in the fridge or freezer. Only store once completely cool, and bake in the oven for a few minutes to enjoy again.
Preheat your oven to 350F and bring a large pot of water to a boil. Peel and chop potatoes into smaller chunks, then boil until fork tender (roughly 8-10 minutes). Drain and set aside, reserving 1/2 cup of the boiling water.
Pour the reserved water into a bowl and whisk along with plant milk and olive oil.
In another large bowl, whisk together all remaining ingredients, then add the liquid ingredients to the bowl and mix. If using vegan cheese, fold it into the dough. Start with a spatula and then work the dough using your hands. It may be a little dry at first but just compact the dough and pack it tightly.
Line your baking tray with parchment paper or a nonstick baking mat and roll tablespoon sized balls of dough. Pack them tightly and space out evenly on your baking tray, leaving at least 1″ between each ball of dough.
Bake for 25-30 minutes, or until the bottom of the bread is golden brown and small cracks start to form on the surface. Enjoy!
Please use gold potatoes only, I did not have as much success with other potato varieties. You want to end up with 1 cup of mashed potato.
You cannot substitute this flour. Sour manioc is slightly different from tapioca starch/flour in flavour but either will work.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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