Fiber-Filled Vegan Brazilian Cheese Bread Recipe

A play on pão de queijo, a popular Brazilian cheese bread that’s eaten as an all-day snack or for breakfast, this vegan recipe from Salted Plains has all the same gooey goodness minus the dairy. Plus, this pão de queijo is packed with gut-healthy fiber and resistant starch, making it the perfect excuse to eat more bread, not just you. already need a.

Why We’re Drooling Over This Vegan Brazilian Cheese Bread

Besides having two of our favorite ingredients (cheese and bread) in one bite, these adorable cheese buns are packed with health benefits. For starters, like other pão de queijo recipes, this vegan version also features tapioca as one of the main ingredients.

Tapioca flour (aka tapioca starch) comes from cassava, an edible, nutty-tasting starchy root that is a staple in the cuisines of West Africa, Latin America, and the Caribbean. It’s very versatile for cooking, packed with nutrients and a great source of energy, as Ilyse Schapiro, RD, CDN, Registered Dietitian, previously told Well + Good. Cassava root is also high in antioxidants as well as vitamin C, which supports immune health and collagen production.

Cassava flour can also help boost digestion thanks to its fiber content: it contains about six grams of fiber per 100 grams, or almost 20% of the recommended daily fiber intake (between 21 and 38 grams of fiber per day) for the average adult. . Meanwhile, raw cassava contains nearly 75% resistant starch, which studies show can support gut health and has anti-cancer properties.

Along with its all-around health benefits, tapioca flour gives this vegan Brazilian cheese bread a gooey, chewy texture that’s almost impossible to resist. (IYKYK: many gluten-free bread recipes tend to get unpleasantly dense or dry, so calling a gooey and chewy is *big.*) And if that texture reminds you of boba pearls or that creamy pudding with the transparent floating spheres, you’re not mistaken: they are also made with tapioca.

Ready to cook? Confidence: Once you’ve tried them, you’ll say “muito obrigado!” in no time.

Vegan Brazilian Cheese Bread Recipe

Makes 12 servings

Ingredients
1 cup cooked russet potatoes
2 cups (236 g) tapioca starch
1 teaspoon of salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
2 pinches ground turmeric
2 tablespoons nutritional yeast
1/2 cup boiling water
1/3 cup olive oil
3 tablespoons unsweetened almond milk (or other non-dairy milk)

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Pierce the potato with a fork and microwave on the appropriate setting until cooked through and mashed with a fork.

3. In a large bowl, combine the tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric and nutritional yeast. Whisk to combine.

4. In a small bowl, combine boiling water, olive oil and almond milk. Whisk to combine. Add the liquid mixture to the tapioca mixture with a wooden spoon or spatula, stirring until most of the dry ingredients have been incorporated.

5. Add the cooked potato and stir and mash with the back of the spoon until almost incorporated. Then, using your hands, squeeze and knead the dough until it becomes smoother. There will be dry dough pieces, just squeeze and knead them into the dough.

6. Take the dough by the tablespoon and roll it into balls. It helps to squeeze the dough several times as you roll to form a cohesive ball. Space about an inch and a half apart on a baking sheet.

7. Bake for 32 to 35 minutes. The outside should be dry and the underside should start to brown (lift one to check). The top of the cheese bread won’t really brown at all.

8. Let the Vegan Brazilian Cheese Bread cool for a few minutes on a baking sheet. Serve hot. To consume preferably the day of their manufacture.

For leftovers: Store leftovers in an airtight container in the refrigerator. To reheat, warm in the oven at 350°F for 8 to 10 minutes. You can also reheat it in the microwave for 15-20 seconds. The microwave will not make them crispy.

If you’re looking for more vegan cheese, add this dietitian-approved cheese guide ASAP: