Pão de Queijo, often called Brazilian cheese bread, is a famous snack in Brazil and has gained popularity worldwide for its unique chewy-cheesy flavor. It's often served at breakfast or as a snack any time of the day.
Also known as Brazilian cheeseballs, it originated in the Brazilian state of Minas Gerais. It is traditionally made with cassava (tapioca) flour and Minas cheese, creating a crunchy-chewy and flavorful bite-sized snack.
Why Should You Try A Vegan Brazilian Cheese Bread?
Vegan pão de queijo offers a delightful and inclusive way to enjoy the traditional Brazilian snack. It doesn't matter if you're vegan or not; this recipe is a must-try and as delicious as the regular one.
These small, round, bread-like snacks are also naturally gluten-free. It uses tapioca flour, which is derived from cassava. This recipe makes it a suitable snack for those with gluten, dairy, and egg problems.
Why it's worth trying this vegan Brazilian cheese bread recipe
Oat Milk and cassava flour have good flavor combinations. That said, there is not much difference in taste between using dairy milk and plant milk.
Garlic powder adds more flavor than just cheese.
There is no dairy, eggs, or gluten, so the recipe is also for people with special diets.
Key Ingredients And Substitute
In a traditional recipe, the primary ingredients are tapioca flour, eggs, and cheese.
For the vegan Brazilian cheese bread, these are the main ingredients to maintain similar texture and flavor:
Tapioca Flour: also known as polvilho, is the primary ingredient of Pão de Queijo. It is derived from cassava root and gives the cheeseballs their signature chewy texture.
Oddly Good Grated Vegan Cheese: melts fast and is made with healthy fats.
Just Egg: a plant-based egg made from mung beans, which contain a protein that scrambles and tastes like eggs.
Garlic powder: adds depth to the flavor. If you are not a fan of garlic, skip it.
Plant-Based milk: barista oat milk is best due to its high-fat content.
Ingredients You'll Need:
400 g (14 oz) oat milk (barista version)
100 g (3½ oz) olive oil
240 g (8½ oz) Just Egg
450 g (15¾ oz) Oddly Good vegan grated cheese
900 g (7¾ cups plus 3 tbsp) Cassava or Tapioca flour
10 g (1 tsp) salt
10 g (2 tsp) garlic powder, optional
Heat the plant-based milk and olive oil over medium heat in a saucepan until it starts to simmer.
Combine tapioca flour, salt, and garlic powder in a mixing bowl. You may taste the dough to adjust seasonings.
Slowly pour the hot milk and oil mixture into the dry ingredients. Mix until a smooth but firm dough forms. Add the just egg, grated vegan cheese, then mix well until the cheese blends with the dough.
Coat your hands with some oil to prevent the cheese ball dough from sticking to your hands. Roll the dough between your palms into small, bite-sized balls, then place them on the prepared baking tray lined with parchment/baking paper or silicon mat.
Bake in a preheated 375°F (190°C) oven for 14-18 minutes or until the cheeseballs are puffed up and lightly golden.
Note: Not all cassava or tapioca flour are the same. Add more flour if too wet likewise, add more liquid if it's too dry.
This gluten free and vegan Brazilian cheese bread makes a fantastic snack or appetizer. Although you can eat them with your favorite dipping sauce, cheeseballs are best enjoyed fresh out of the oven when warm.
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