Vegan Brazilian Cheese Bread
This gluten free and vegan Brazilian cheese bread makes a fantastic snack or appetizer. These cheeseballs are best enjoyed warm and fresh from the oven.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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.
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