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    Salted Plains » Recipes » Breads & Muffins

    Vegan Brazilian Cheese Bread (Gluten-Free)

    Published: Jan 17, 2019 · Modified: Sep 27, 2021 by Tessa · This post may contain affiliate links · 90 Comments

    Jump to Recipe Print Recipe

    This easy Vegan Brazilian Cheese Bread uses tapioca starch, potato, olive oil, and spices to make a dairy-free pão de queijo. Gluten-free.

    vegan cheese bread on clothIt was only a few years ago now that I was first introduced to Brazilian cheese bread. A coworker had brought it in for a celebratory birthday lunch.

    The moment I found out that it was made of naturally gluten-free tapioca starch, I almost jumped up and down with excitement.

    It's the little things, right?

    kneading dough with handsTraditional Brazilian cheese bread, or pão de queijo, while made up mostly of tapioca starch, is also, as the name suggests, heavy on the cheese.

    I wanted a dairy-free Brazilian cheese bread that didn't rely on vegan cheese but still had that crispy on the outside, chewy on the inside texture and addictive flavor.

    cheese bread balls on baking sheetAnd while already going the dairy-free route, I wanted to go ahead and make it completely vegan, omitting the egg.

    Due to the starch content of both tapioca starch and the cooked potato, this was possible.

    baked vegan Brazilian cheese bread

    Vegan Brazilian Cheese Bread Ingredients

    Besides those two main components, the ingredients list is really quite short. Here's what you'll need:

    • tapioca starch
    • nutritional yeast
    • cooked potato
    • olive oil
    • unsweetened almond milk
    • garlic powder, onion powder, turmeric, black pepper

    round dairy-free cheese bread

    Can you reheat Vegan Brazilian Cheese Bread?

    I recommend that this vegan brazilian cheese recipe is best eaten the day it is made. It is especially good while still warm right out of the oven.

    But, if you do have leftovers, refrigerate the brazilian cheese bread in an airtight container. You can reheat the cheese bread in the oven or the microwave.

    I prefer to heat them in the oven at 350 degrees Fahrenheit for about 8-10 minutes. The oven method keeps the outside crisp, while the microwave method will not.

    If using the microwave, heat for 15-20 seconds.

    vegan Brazilian cheese bread on clothSo, eat these for breakfast, serve as a snack or appetizer, or pair with a meal.

    I love having them with soup as they make delicious dunking vessels!

    yellow bread balls on cloth

    Want more inspiration? Check out these gluten-free sourdough crescent rolls!

    More Gluten-Free Bread Recipes

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    Tahini Banana Bread

    Healthy Sweet Potato Bread

    Gluten-Free Banana Bread

    Sweet Potato Flatbread

    Gluten-Free Cinnamon Bread

    Vegan Brazilian Cheese Bread (Gluten-Free)

    This easy Vegan Brazilian Cheese Bread recipe uses tapioca starch, potato, olive oil, and spices to make a dairy-free pão de queijo. Gluten-free.
    4.80 from 25 votes
    Print Pin Rate
    Course: Breakfast, Side Dish, Snack
    Cuisine: Brazilian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    0 minutes
    Total Time: 45 minutes
    Servings: 12 cheese balls
    Calories: 200kcal
    Author: Tessa

    Ingredients

    • 1 cup cooked Russet potato
    • 2 cups (236g) tapioca starch
    • 1 teaspoon salt
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon black pepper
    • 2 pinches ground turmeric
    • 2 tablespoons nutritional yeast*
    • ½ cup boiling water
    • ⅓ cup olive oil
    • 3 tablespoons unsweetened almond milk (or other non-dairy milk)

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. 
    • Pierce the potato with a fork and cook on appropriate setting in microwave until cooked and mashes well with a fork.
    • In a large bowl, combine tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.
    • 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. 
    • 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. 
    • Scoop the dough by tablespoon, and roll into balls. It is helpful to squeeze the dough together a few times as you roll to make a cohesive ball. Space about an inch and a half apart on baking sheet. 
    • 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. 
    • Allow vegan brazilian cheese bread to cool for a few minutes on baking sheet. Serve warm. Best eaten the day they are made.
    • For leftovers: Store any leftovers in an airtight container in the refrigerator. To reheat, warm in oven at 350 degrees Fahrenheit for 8-10 minutes. You can also reheat in microwave for 15-20 seconds. The microwave will not make them crisp.

    Notes

    *You can omit the nutritional yeast if needed. The nutritional yeast helps add a cheesy tang to the recipe, but it will bake up just fine without it. 

    Nutrition

    Calories: 200kcal | Carbohydrates: 37g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Healthy Chocolate Granola Bars (Gluten-Free)
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    Reader Interactions

    Comments

    1. Gabby

      November 11, 2021 at 6:52 pm

      5 stars
      I don't want to be dramatic but this recipe changed my life. Having grown up in Brazil eating pao de queijo, I missed it so much once my dairy allergy worsened as I got older. Now I can finally enjoy pao de queijo again and these are so good I could cry. My dad (who is Brazilian) had them and said he couldn't even tell the difference, and I didn't even use nutritional yeast! On my second time making them I realized I actually (accidentally) have been using cassava flour/starch instead of tapioca starch/flour but they turned out perfectly still. I can't thank you enough for this wonderful recipe Tessa!

      Reply
      • Tessa

        November 15, 2021 at 9:24 am

        I love it! Thank you, Gabby, for such a kind note!

        Reply
      • Rebecca Payne

        November 01, 2022 at 5:53 pm

        Can you freeze the uncooked dough?

        Reply
      • Christine Augustine

        November 21, 2022 at 7:38 pm

        5 stars
        I agree - this recipe is life-changing for those of us who grew up eating this and haven't been able to because of dietary restrictions. SO SO SO good! I'm making another batch right now to take to my family's Thanksgiving!
        Thank you!

        Reply
        • Tessa

          November 22, 2022 at 11:51 am

          Hi Christine! That is wonderful to hear!! I hope you and your family have a happy Thanksgiving!

    2. Christina M

      November 02, 2021 at 6:16 pm

      5 stars
      I’ve made these several times and they are so unbelievably good! I now try to eat as oil free as possible so I am wondering if there is anything that can replace the oil in the recipe? Or can the amount of oil be cut down at all?

      Reply
      • Tessa

        November 15, 2021 at 9:27 am

        Hi Christina! Thanks so much. I haven't played with an oil alternative, but I would worry that decreasing the amount would affect the overall texture. It's possible that something like applesauce could potentially work in its place, but I would need to test that out. :)

        Reply
    3. Ellie

      August 12, 2021 at 12:07 am

      5 stars
      Fabulous recipe! I made the cheese balls a lot smaller so got about 30-35 and they were very cute looking and very delicious! Felt very close to cheese bread with real cheese. Thank you so much for this ray of sunshine in an otherwise very challenging elimination diet I'm following :)

      Reply
      • Tessa

        August 30, 2021 at 10:40 am

        You are so welcome! Thank you for your kind note!

        Reply
    4. Sabine

      July 31, 2021 at 2:36 pm

      5 stars
      Hello.

      I used this recipe to make cheese sauce today (the one with carrot and potato). I did not use potato, but used tapioca starch (per your recipe) instead. It came out perfect.

      I'm definitely going to try the full recipe, as I loved ordering the buttery version of these Brazilian bread balls when I visit The Coffee Shop, in Union Square, NY. Now all I have to do is come up with a vegan version of their seasoned cheese fries, and learn how to make Caipirinhas, and I won't miss The Coffee Shop at all.

      Thank you so much for sharing this recipe.

      Reply
      • Tessa

        August 30, 2021 at 10:38 am

        That's awesome! I love The Coffee Shop too. A vegan version of those seasoned cheese fries would be amazing.

        Reply
    5. Peta

      July 17, 2021 at 3:32 am

      These were delicious, I used sweet potato and added some rosemary.

      Reply
      • Tessa

        July 18, 2021 at 10:36 am

        That is awesome! Thank you!

        Reply
    6. Maya Yuristha

      February 05, 2021 at 9:22 pm

      Hi! I’ve tried making this and it blow my mind!!! Super deliciouuuus! Thank u for sharing this. anyway, may i know how do you count the calorie? It it 200Kcal for all this recipe? Or how many serving? Thank you

      Reply
      • Tessa

        February 10, 2021 at 3:57 pm

        Thank you!! This recipe makes about 12 cheese bread balls, so the nutrition information is for one cheese bread ball.

        Reply
    7. Roxanne

      February 02, 2021 at 3:07 pm

      5 stars
      Absolutely delicious and dangerously moreish! Thank you so much for this recipe!

      Reply
      • Tessa

        February 02, 2021 at 3:48 pm

        So happy you enjoyed it! Thank you!

        Reply
    8. MJ

      January 24, 2021 at 7:45 pm

      Hi, thank you, your a life saver. However i need your help because mine did not turn out like yours. The inside was gummy, outside normal. The inside looked like mozerella cheese all rubbery gooey and gummy. I followed instructions exactly. I ate them, probably should've have.

      Reply
      • Tessa

        February 02, 2021 at 3:48 pm

        Hi! Thank you! The insides will be a bit gummy due to the tapioca starch, but shouldn't be overwhelmingly so. You can always try a little less tapioca starch or a little more cooked potato.

        Reply
    9. Rita D

      January 09, 2021 at 1:41 am

      Hi Tessa!!
      thanks for the recipe.

      Dough turned out sticky and moist. so I couldn't really form the balls it. what did I do wrong? measured the ingredients exactly as per recipe?
      still baked them and they looked similar to whats on the pictures, but stuck to the parchment paper and are like jelly inside?

      Reply
      • Tessa

        January 16, 2021 at 10:24 am

        Hi Rita! I'm not sure what went wrong, but you could always add a little more tapioca starch until it is easier to roll into balls. They will be a bit jelly inside - that is due to the tapioca starch.

        Reply
    10. Nuno Dias

      November 17, 2020 at 7:05 am

      Is is OK to substitute the garlic powder for fresh garlic?

      Reply
      • Tessa

        November 23, 2020 at 4:52 pm

        I think that would work just fine!

        Reply
    11. Jana

      October 06, 2020 at 12:21 pm

      5 stars
      Today I tried to make it according to your recipe Brazilian “cheese” Bread and it's so delicious! Tell me, what kind of consistency should be inside? it seemed to me a bit like chewing gum and it seems I did something wrong ..
      Thank you for the answer and for the delicious recipes

      Reply
      • Tessa

        October 09, 2020 at 11:00 am

        Thank you, Jana! I'm happy you liked it! The inside should be a bit chewy/stretchy due to the tapioca starch.

        Reply
    12. Carolina Torres

      October 02, 2020 at 1:58 am

      Hello. I ussually make the cheese ones for my kids and freeze them in batches. Could i freeze this recipe and cook them for breakfast once needed?

      Reply
      • Tessa

        October 03, 2020 at 9:13 pm

        Hi Carolina - I have never tried freezing and baking them later. I would like to think that would work but still need to try it out. If you freeze a small batch, I'd love to hear!

        Reply
    13. Emily Garcia

      September 17, 2020 at 6:35 am

      5 stars
      Hi Tessa, you made the unthinkable possible! cheese bread without cheese! amazing texture!
      I did it without the pepper and added nutritional yeast.
      I tried to do it a second time with potatoes flakes and oat milk instead of boiling water, but I lost the texture, why would that happen? any tips?

      Reply
      • Tessa

        September 20, 2020 at 9:33 am

        Thanks, Emily! I'm not quite sure why it would lose the texture except that potato flakes may not have the same amount of starch in them. The starch is necessary for that chewy texture.

        Reply
    14. Diana

      July 26, 2020 at 2:24 pm

      Hi!

      I’m thinking about making your vegan cheese bread today but I’m wondering if I can make the dough and refrigerate it overnight and bake tomorrow?

      Reply
      • Tessa

        July 26, 2020 at 5:51 pm

        Hi Diana! I have never tried refrigerating it before baking - I would worry that this may take away from the "stretchiness".

        Reply
        • Emily

          September 17, 2020 at 6:37 am

          5 stars
          You could make the little balls and freeze it. When you are ready to eat them, just bake them frozen ;)

        • Kay

          March 28, 2022 at 4:46 am

          I just saw this on tv and they actually refrigerated it for two hours before balling and cooking. Said it helped to firm it up and make it a little less sticky.

          Can't wait to try this!

        • Tessa

          March 31, 2022 at 10:23 am

          That's awesome! I have not tried chilling them beforehand. Would love to hear if that works well for you.

    15. Cat

      June 27, 2020 at 3:55 pm

      I just did these. It was the best thing ever!! Really really amazing!
      The dough was very liquify so I had to add more flour but they turned out amazing!!!!
      Thank you for this wonderful recipe!

      Reply
      • Tessa

        July 01, 2020 at 10:35 am

        Thank you!! So glad you enjoyed them!

        Reply
    16. Vicky

      June 24, 2020 at 11:54 pm

      5 stars
      Even though my dough was very sticky after following the recipe the way it was written , all I had to was add a lot of extra tapioca starch to make the dough good enough to make balls from them! Do you think there's anyway to reduce the oil? To make a healthier version of it? Thank you.

      P. S. These were delicious and approved by my meat eater hubby

      Reply
      • Tessa

        July 01, 2020 at 10:54 am

        Hi Vicky! Thank you! I am worried that reducing the oil may make the baked end product harder. If you try it, I'd love to hear how that goes. So glad your husband liked them too!!!

        Reply
    17. Ed

      June 16, 2020 at 10:07 am

      Hello!
      Are you able to change the tapioca starch to something else? I can’t find anywhere in Ireland.

      Reply
      • Tessa

        July 01, 2020 at 10:56 am

        Hi Ed! Unfortunately, the tapioca starch is crucial to this particular recipe. I wish I had a substitute to suggest!

        Reply
    18. Hannah

      May 14, 2020 at 12:08 pm

      5 stars
      These are absolutely delicious and addictive. The texture is god-like. I made this without onion powder as I couldn't find any, but instead used a little bit of Herbamare salt. I don't think it would be as delicious without the nutritional yeast. I will make this a million times again I swear. I plan on making a garlic herb margarine (as in vegan butter) for it - we'll see how that goes!

      Reply
      • Tessa

        May 16, 2020 at 11:40 am

        Thank you, Hannah! That garlic herb butter sounds like it would be amazing with these! :)

        Reply
    19. Cait Murphy

      April 24, 2020 at 4:26 pm

      5 stars
      Just made this, and it was amazing! We made a vegan mayonnaise sauce to go with it, with Tajin spice and lime mixed in. It was so good - like a pub food made at home! :)

      Reply
      • Tessa

        April 25, 2020 at 9:54 am

        Hi Cait! Thank you! That sounds amazing. I love it!

        Reply
    20. Juliet

      April 17, 2020 at 11:16 pm

      These are delicious! I messed up and put one whole potato instead of a cup. It still worked out.

      Reply
      • Tessa

        April 20, 2020 at 8:32 am

        Thank you, Juliet! I'm so glad!

        Reply
      • Brit

        September 16, 2020 at 10:21 pm

        3 stars
        Mine turned put much too watery, even after I added more tapioca flour. I'm not sure where I went wrong.

        Reply
    21. joselle

      April 16, 2020 at 5:13 pm

      5 stars
      These are FANTASTIC . I'm Brazilian and these were like little vegan bites of home. I have terrible GERD so no pepper, onion or garlic... added a smidge more salt and used the nutritional yeast. They came out SO cheesy. Thank you

      Reply
      • Tessa

        April 17, 2020 at 8:56 am

        That's awesome! I'm so happy to hear that! Thank you. :)

        Reply
      • Kay

        February 10, 2023 at 7:06 am

        You could use garlic infused oil

        Reply
        • Tessa

          February 11, 2023 at 11:36 am

          That sounds great!

    22. janice Hoffmann

      February 19, 2020 at 5:13 pm

      I'm Brazilian and this was my first attempt to make vegan cheese bread! I was amazed at the texture! Really similar. I am not a big fan of nutritional yeast, so I will skip it next time and add also more salt. Amazing recipe!

      Reply
      • Tessa

        February 22, 2020 at 6:12 pm

        That is awesome - thanks so much!

        Reply
    23. Elisabeth

      February 14, 2020 at 12:14 pm

      Hi!
      The corn starch you used, is it grainy or finely ground in texture?
      Thanks!

      Reply
      • Tessa

        February 22, 2020 at 6:15 pm

        Hi Elisabeth! There isn't any corn starch in this recipe, but the tapioca starch is very finely ground in texture. I hope that helps!

        Reply
        • Lisa

          April 07, 2020 at 10:55 am

          Hi I have made these and they go very hard - is there a reason for this? Am I leaving them in the oven for too long?

          Thanks

        • Tessa

          April 07, 2020 at 4:25 pm

          You may be leaving them in too long - it is possible your oven runs a little hotter so you don't need as much time. It is natural for them to harden at room temperature after awhile, but they shouldn't be so hard right out of the oven. I hope that helps!

    24. Esther

      February 06, 2020 at 2:13 pm

      5 stars
      I’ve made them twice now, and they’re delicious! Thanks!

      Reply
      • Tessa

        February 06, 2020 at 5:28 pm

        That is great to hear!! Thanks so much, Esther!

        Reply
    25. Samantha

      December 28, 2019 at 9:23 am

      I tried to make these. But mine turned out dry on the inside. Any tips?

      Reply
    26. Alina

      November 05, 2019 at 8:39 pm

      Hi, can the dough be frozen and then baked later? Or should they be baked right after the dough is made?

      Reply
    27. Danielle

      October 06, 2019 at 5:40 am

      Hi,
      Thanks for the recipe. I found it via Instagram.
      I am currently doing it but the tapioca balls are not melted.
      Is that normal or did I choose the wrong type of tapioca ?...

      Thanks in advance for your help.

      Best regards,

      Danielle.

      Reply
      • An

        November 29, 2019 at 8:51 am

        Hey there, you actually need to use tapioca flour, not tapioca pudding with the little balls in. Good luck!

        Reply
    28. Kelly

      October 01, 2019 at 9:48 pm

      5 stars
      Thanks for the recipe! I made this with yuca/manioc instead of potatoes and for seasoning only added salt and nutritional yeast. They turned out delicious!

      Reply
    29. Michelle

      September 15, 2019 at 7:57 am

      Did you repost this? I'm looking for a recipe from several years ago that used to be one of my favourites-- and this looks exactly like it. Do you think it was yours?
      Unfortunately, I now live in Asia and don't have an oven! I just have a microwave, rice cooker/steam cooker and a stovetop... curious whether these can be pan fried...? What do you think? I'd love to taste this deliciousness again...

      Reply
    30. June

      August 18, 2019 at 9:17 pm

      5 stars
      What’s the calorie and nutritional counts (macros?) of this recipe?

      Reply
    31. Frances

      August 16, 2019 at 10:47 pm

      Could I sub oat milk for almond?

      Reply
    32. Veronika Neužilová

      August 09, 2019 at 4:48 am

      Hi,

      Can I ask you Do you know how many grams are in a cup of mashed potatoes?

      Thank you so much!

      btw. The recipe looks sooo good! I have to cook it this weekend.

      Have a nice day,

      Veronika

      Reply
      • Tessa

        August 09, 2019 at 10:17 am

        Hi Veronika! It should be about 325g for 1 cup of cooked mashed potatoes. I hope that helps!

        Reply
      • Tessa

        August 09, 2019 at 10:19 am

        Hi Veronika! It should be about 325g for 1 cup of cooked potatoes. I hope that helps!

        Reply
    33. Charlotte

      July 18, 2019 at 7:30 pm

      Hello, I am following the FODMAP regime and cannot eat garlic or oignon, can we make the recipe without it ?

      Thank you so much !

      Reply
      • Tessa

        July 24, 2019 at 3:07 pm

        Hi Charlotte! Yes, it will work just fine, it just changes the flavor a bit. Even without those two, I think it will still taste great.

        Reply
    34. Ivana

      July 15, 2019 at 3:13 pm

      If just using garlic powder and not turmeric/onion powder is that still ok?

      Reply
      • Tessa

        July 24, 2019 at 3:08 pm

        Yes, that is just fine. The flavor will change slightly but should still taste great.

        Reply
    35. Mimi

      June 19, 2019 at 8:37 pm

      Could you sub russet potatoes with yams?

      Reply
      • Tessa

        July 01, 2019 at 10:51 am

        I think that would probably work just fine. I'd love to hear how it worked out for you.

        Reply
        • Monika

          December 21, 2019 at 9:58 pm

          I've made your recipe with sweet potato a couple times and it's just as good! I continue to make both kinds.

        • Tessa

          December 23, 2019 at 6:21 pm

          Love that! Thank you, Monika!

        • Dee

          November 18, 2021 at 3:58 pm

          Can you use melted refined coconut oil instead of olive oil?

        • Tessa

          November 20, 2021 at 7:57 am

          Hi Dee! I haven't tried using melted coconut oil, but I would guess that should work fine. The flavor will be slightly different but overall I think should work similarly.

        • Yaffa

          March 30, 2022 at 10:45 am

          5 stars
          Absolutely love this recipe! I’ve used it many times with much success! Would you say it’s ok to prep dough and refrigerate until ready to bake it and serve?

        • Tessa

          March 31, 2022 at 10:24 am

          Thank you, Yaffa!! I have not tested it by chilling first, but am going to try it out as another reader mentioned the same thing!

    36. Lauren Pitre

      April 25, 2019 at 10:39 pm

      4 stars
      These are supper good. However mine kinda exploded out their insides around the 20 minute mark in cooking. However they where still perfect in flavor and texture they just looked weird lol

      Reply
      • Tessa

        April 27, 2019 at 4:40 pm

        Thanks, Lauren! So glad you like them. Yes, they are a kind of funny and do tend to pop a little!

        Reply
    37. Marina

      February 07, 2019 at 9:59 pm

      How many balls does this make?

      Reply
      • Tessa

        February 08, 2019 at 8:46 am

        Hi Marina! It makes about 12-14 balls.

        Reply
    38. Christina Bianco

      January 31, 2019 at 1:33 pm

      Thanks for posting this recipe, I’m going to make these today. Do I use the skin of the potato or do I peel the potato? Thanks in advance for your reply!

      Reply
      • Tessa

        January 31, 2019 at 2:10 pm

        Hi Christina! Good question. No skin, just the inside. I usually slit the potato and scoop it out after cooking!

        Reply
        • Montserrat Murillo

          April 24, 2020 at 2:31 pm

          Hi Tessa! I have made mine but they were super hard on the outside, literally impossible to bite. I substituted tapioca starch with cassava flour. Do you think that’s the reason of my failure?

        • Tessa

          April 25, 2020 at 9:57 am

          Hi Montserrat! Yes, I do think that is what caused them to be super hard on the outside. Cassava flour is more fibrous than tapioca starch and doesn't always work well as a substitute.

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