About Brazilian Cheese Bread
Pão de Queijo or Brazilian cheese bread, is a famous snack in Brazil and worldwide for its unique chewy-cheesy flavor. This vegan Brazilian cheese bread is as good as the original cheese balls recipe.
Also known as Brazilian cheeseballs, it originated in the Brazilian state of Minas Gerais. It is traditionally made with fermented cassava flour or Polvilho and Minas cheese, which makes it a crunchy-chewy and flavorful bite-sized snack. It’s perfect for breakfast or as a snack any time of the day.
Why You Must Try This Vegan Brazilian Cheese Bread
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 cheesy snacks are also naturally gluten free because they are made from tapioca flour derived from cassava root. Therefore, everyone can eat this delicious treat regardless of their diet.
- Oat milk and tapioca flour work well. It’s because there is only a slight difference in taste between dairy and oat milk.
- Garlic powder adds more flavor and intensifies the vegan cheese taste.
- It uses Just Egg, the best egg replacement available on the market. Other liquid egg replacement brands will work, but the taste may differ.
- The recipe used vegan grated cheese that melts and blends well with the dough.
- Find out more about dairy alternative brands here.
Key Ingredients And Substitutes
The original recipe’s primary ingredients are cassava flour, eggs, and cheese. For the vegan Brazilian cheese bread, these are the main ingredients to maintain similar texture and flavor:
Tapioca Flour – is made from cassava root and gives the cheeseballs their signature chewy texture.
Oddly Good Grated Vegan Cheese – melts fast and contains healthy fats.
Just Egg – a plant-based egg from mung beans contains a protein that scrambles and tastes like eggs.
Garlic powder – adds depth to the flavor. However, if you’re not a fan of garlic, skip it.
Oat milk – barista oat milk is best for its high-fat content compared to regular one.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Oat milk, barista | Rice milk, barista |
| Oddly Good Vegan Grated cheese | Violife Cheddar Shred |
| Just Egg | Vegan double cream or other liquid egg replacement |
Step By Step Instructions
STEP 1
- Boil the oat milk and olive oil on medium heat. Remove from heat immediately. Set aside.
- Combine tapioca, salt, and garlic powder in a mixing bowl. Slowly pour the warm oat milk and olive oil mixture into the dry ingredients. You may taste the dough to adjust the seasonings.
STEP 2
- Mix until a smooth but firm dough forms. Add the Just Egg and grated vegan cheese, then mix well until the cheese blends with the dough.
- You should be able to form a ball of dough when mixed well.
- Not all tapioca flour brands are the same. Add more flour if it’s too wet; likewise, add more liquid if it’s too dry.
STEP 3
- Coat your hands with some oil to prevent the dough from sticking to your hands. Likewise, use gloves.
- Roll the dough between your palms into small, bite-sized balls, then place them on the prepared oven tray with parchment paper or silicon mat.
- Rest the dough for at least 20 minutes before baking. Freeze if you don’t need them yet.
STEP 4
- Bake for 15-18 minutes in a preheated 190°C (375°F) oven or until the cheeseballs puffs and lightly golden. Serve warm.
Vegan Brazilian Cheese Bread
Equipment
- Digital scale
- silicon spatula
- mixing bowl
Ingredients
- 200 g oat milk barista gluten free
- 50 g olive oil
- 120 g Just Egg
- 250 g vegan grated cheese, gluten free, soy-free Violife Cheddar Shred preferred
- 450 g tapioca flour
- 6 g salt
- 6 g garlic powder optional
Instructions
- Boil the oat milk and olive oil on medium heat. Remove from heat immediately. Set aside.
- Combine tapioca, salt, and garlic powder in a mixing bowl. Slowly pour the warm oat milk and olive oil mixture into the dry ingredients. You may taste the dough to adjust the seasonings.
- Mix until a smooth but firm dough forms. Add the Just Egg and grated vegan cheese, then mix well until the cheese blends with the dough.
- You should be able to form a ball of dough when mixed well.
- Not all tapioca flour brands are the same. Add more flour if it's too wet; likewise, add more liquid if it's too dry.
- 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 oven tray with parchment paper or silicon mat.
- Rest the dough for at least 20 minutes before baking. Freeze if you don’t need them yet.
- Bake for 15-18 minutes in a preheated 190°C (375°F) oven or until the cheeseballs puffs and lightly golden. Serve warm.
Video
Notes
- Freezing the cheese balls is the best way to store them. Thaw in the fridge for 20 minutes before baking.
