This easy Vegan Brazilian Cheese Bread uses tapioca starch, potato, olive oil, and spices to make a dairy-free pão de queijo. 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!
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Why you'll love this recipe
- Simple ingredients
- Perfect for gluten-free diets
- No dairy or egg!
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.
How to make vegan Brazilian cheese bread
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.
Recipe tips
- It's a good idea to have all your gluten-free ingredients out and ready before starting.
- Allow the vegan pão de queijo to cool for a few minutes before removing it from the baking sheet. The little cheese puffs are best when still warm.
- Store leftovers (if there are any!) in a ziplock bag in the refrigerator for 2-3 days.
Serving suggestions
This typical Brazilian snack makes the perfect addition to various meals and gluten-free 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.
FAQs
I recommend that this vegan recipe is best eaten the day it is made. It is especially good while still warm right out of the oven. You can reheat it in the oven or the microwave.
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.
Yes! It is best to store these bread balls in the refrigerator for up to 2-3 days.
The use of tapioca starch gives the bread a crisp outer crust and a gooey quality on the inside.
Want more bread inspiration? Check out these gluten-free sourdough crescent rolls!
More gluten-free bread recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Brazilian Cheese Bread (Gluten-Free)
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.
Notes
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.
Elisabeth
Hi!
The corn starch you used, is it grainy or finely ground in texture?
Thanks!
Tessa
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!
Lisa
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
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!
Esther
I’ve made them twice now, and they’re delicious! Thanks!
Tessa
That is great to hear!! Thanks so much, Esther!
Samantha
I tried to make these. But mine turned out dry on the inside. Any tips?
Alina
Hi, can the dough be frozen and then baked later? Or should they be baked right after the dough is made?
Danielle
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.
An
Hey there, you actually need to use tapioca flour, not tapioca pudding with the little balls in. Good luck!
Kelly
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!
Michelle
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...
June
What’s the calorie and nutritional counts (macros?) of this recipe?
Frances
Could I sub oat milk for almond?
Veronika Neužilová
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
Tessa
Hi Veronika! It should be about 325g for 1 cup of cooked mashed potatoes. I hope that helps!
Tessa
Hi Veronika! It should be about 325g for 1 cup of cooked potatoes. I hope that helps!
Charlotte
Hello, I am following the FODMAP regime and cannot eat garlic or oignon, can we make the recipe without it ?
Thank you so much !
Tessa
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.
Ivana
If just using garlic powder and not turmeric/onion powder is that still ok?
Tessa
Yes, that is just fine. The flavor will change slightly but should still taste great.
Mimi
Could you sub russet potatoes with yams?
Tessa
I think that would probably work just fine. I'd love to hear how it worked out for you.
Monika
I've made your recipe with sweet potato a couple times and it's just as good! I continue to make both kinds.
Tessa
Love that! Thank you, Monika!
Dee
Can you use melted refined coconut oil instead of olive oil?
Tessa
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
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
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!
Lauren Pitre
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
Tessa
Thanks, Lauren! So glad you like them. Yes, they are a kind of funny and do tend to pop a little!
Marina
How many balls does this make?
Tessa
Hi Marina! It makes about 12-14 balls.
Christina Bianco
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!
Tessa
Hi Christina! Good question. No skin, just the inside. I usually slit the potato and scoop it out after cooking!
Montserrat Murillo
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
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.