VEGAN BRAZILIAN CHEESE BREAD + GLUTEN FREE! Pão de queijo

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried cheese powder

Brewer's yeast offers a similar flavor profile with added nutrients.

plant-based milk

🥗Healthier: homemade nut milk

💰Cheaper: water + almond butter

Homemade nut milk can be fresher and more cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be a budget-friendly alternative with longer shelf life.

Boil russet potatoes until tender, then skin them.

Cut the boiled potatoes into smaller cubes.

In a mixing bowl, combine tapioca flour, nutritional yeast, salt, garlic powder, onion powder, turmeric, and black pepper.

Boil half a cup of water.

In a measuring cup, combine 3 tablespoons of olive oil, 3 tablespoons of almond milk, and the boiling water.

Mix the wet ingredients into the dry ingredients.

Knead the dough with hands until it has a play-doh-like texture.

Mash 1 cup of boiled potatoes and mix it into the dough gradually.

Roll tablespoon-sized amounts of dough into balls and place them on a cookie tray lined with tinfoil and olive oil.

Bake in the oven for 32 to 35 minutes until crispy on the outside and soft inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens