3tablespoonsunsweetened almond milk(or other non-dairy milk)
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.
*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.