Baking Vegan Pao de Queijo (BRAZILIAN CHEESE BREAD)

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parsley

Brewer's yeast offers similar flavor and nutrients.

plant-based milk

🥗Healthier: homemade almond milk

💰Cheaper: water

Homemade almond milk can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is cost-effective with a neutral flavor.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Cornstarch is widely available and less expensive.

Preheat the oven to 450°F (232°C).

In a mixing bowl, combine tapioca flour, vegan parm, garlic, and salt.

In a separate bowl, prepare the flax egg by mixing 1 tbsp flax with 3 tbsp water and let it sit for a few minutes to thicken.

Add the vegetable oil and cashew milk to the flax egg and whisk until well combined.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Scoop tablespoon-sized portions of the dough and shape them into balls.

Place the dough balls on a baking sheet lined with parchment paper.

Bake for 15 minutes at 350°F (177°C), then rotate the baking tray and bake for an additional 10-15 minutes until golden.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens