Vegan Brazilian Cheese Bread (Gluten-Free)

Brazilian cheese bread, or pão de queijo, while made up mostly of tapioca starch (and naturally gluten-free!), is also, as the name suggests, heavy on the cheese.

The traditional Brazilian recipe uses parmesan cheese sometimes mixed with a second cheese.

But this recipe relies on nutritional yeast and potato to fit not just gluten-free, but dairy-free and egg-free dietary needs too.

Intrigued?

I must warn you, each little chewy cheese puff is highly addictive. It might just become one of your favorite recipes!

Ingredients and substitutions

Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

Tapioca starch/flour - Made from the cassava root, this naturally gluten-free starch has binding properties that hold these balls together.

You can find tapioca starch (also called tapioca flour) in the baking aisle of the grocery store. I recommend Bob's Red Mill brand. 

Nutritional yeast - Instead of different cheeses, nutritional yeast adds a cheesy tang without the dairy!

Potato - Cooked potato serves in place of a large egg or two.

It gives our cheesy roll substance and binding power. 

Olive oil - I use extra virgin olive oil but any neutral oil, such as avocado oil, will work. 

Unsweetened almond milk - Any non-dairy milk will do here if almond milk is not an option.

Garlic powder, onion powder, turmeric, black pepper - These seasonings help round out the flavor and make up for the absence of cheese.

Step-by-step instructions

Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. 

Step 1: Pierce the potato with a fork and cook on the appropriate setting in the microwave until cooked and mashes well with a fork.

Step 2: In a large bowl, combine tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.

Step 3: In a small bowl, combine boiling water, olive oil, and almond milk. Add the liquid mixture to the tapioca mixture with a wooden spoon or spatula, stirring until the dry ingredients have been incorporated. 

Step 4: Add the cooked potato and stir and mash with the back of the spoon until mostly incorporated.

Then, using your hands, squeeze and knead the dough together until it becomes smoother. There will be some dry bits of dough, just press and knead them into the dough. 

Step 5: Scoop the dough by the tablespoon like cookie dough, and roll it into small balls. Space the dough balls about an inch and a half apart on the baking sheet. 

Step 6: Bake for 32 to 35 minutes. The outsides should be dry and the bottoms should start turning a golden brown (lift one to check). The tops of the cheese bread will not really brown at all.

Serving suggestions

This typical Brazilian snack makes the perfect addition to various meals and appetizers.

Here are some ideas of what to eat with your own cheesy rolls!

• Serve with your favorite creamy soup, hearty soup, or chili.
• Use as a dipping vessel in vegan queso or Alfredo sauce. 
• Pair with a green salad or grain salad.