Vegan Brazilian Cheese Bread (Pão de Queijo)

This vegan pão de queijo is a plant-based twist on the beloved Brazilian cheese bread. With its lightly crispy exterior and irresistibly soft and chewy interior, each bite is a delightful combination of textures and a burst of cheesy, flavorful goodness. It’s the perfect snack or appetizer that comes together in no time, making it an effortless and satisfying treat.

Being a Brazilian who grew up with a deep affection for pão de queijo and indulging in them more often than I probably should have, I couldn’t resist creating a vegan version that could match the original. It took some time (and a whole lot of trials) to craft the perfect recipe, but here it is, ready to be shared with you!

This vegan Brazilian cheese bread recipe is absolutely delightful, and believe me, it will impress both vegans and non-vegans alike. You won’t even miss the cheese!

Jump to:

• What is pão de queijo
• Why you’ll love this recipe
• Ingredients you’ll need
• How to make vegan Brazilian cheese bread
• Recipe video
• Recipe notes & variations
• Serving suggestions
• Storage & freezing tips
• Recipe

What is pão de queijo

If you’re not familiar with pão de queijo, it’s a popular Brazilian treat known as “cheese bread.” Unlike traditional bread, pão de queijo has a unique texture that is dense, chewy, and slightly stretchy, resembling more of a mochi-like consistency.

In Brazil, pão de queijo is enjoyed as a snack or breakfast throughout the country and carries significant cultural importance. Originating from the state of Minas Gerais, it has gained global popularity in recent years due to its delightful taste.

The recipe I’m sharing with you is a vegan version of pão de queijo, meaning it’s dairy-free (no cheese) and egg-free. Additionally, all variations of pão de queijo are naturally gluten-free and grain-free. Don’t worry about these labels, though — they won’t compromise the incredible taste and satisfaction you’ll experience when enjoying your pão de queijo.

Why you’ll love this recipe

• Quick & Easy: You can whip up these vegan cheese breads in no time! They’re even simpler to make than the original version. Just mix the ingredients, shape into balls, and bake. It couldn’t be any easier!
• Perfect Texture: When baked, the exterior of pão de queijo becomes slightly crispy, creating a satisfying crunch. As you bite into it, you’ll experience a contrast between the crunchy crust and the soft, chewy interior.
• Deliciously Cheesy: Despite being vegan, this recipe captures the cheesy flavor that pão de queijo is known for. Each bite is a delightful burst of cheesy goodness.
• Versatile: These vegan pão de queijo make a perfect snack for any occasion. Serve them at parties, gatherings, or enjoy them as a tasty treat any time of the day, even for breakfast!

Believe me when I say, this is hands down the BEST vegan pão de queijo recipe out there. I’ve spent years trying different recipes, sampling countless breads from bakeries and cafes back in Brazil, but there was always something missing. You can imagine my excitement when I finally perfected this recipe! I actually shared it on my Portuguese channel some time ago and the feedback has been incredible. I receive messages every single day from people who agree that it’s the closest thing to the original. Trust me, you don’t want to miss out on this deliciousness!

Ingredients you’ll need

Pão de queijo typically includes cassava starch, cheese, eggs, oil, and salt in its traditional recipe. In many vegan versions, cooked and mashed starchy root vegetables like potato, Japanese sweet potato, taro, or even cassava are used as binders.

However, I’ve discovered that tofu works wonders in this recipe. Not only does it improve the texture, but it also has a neutral flavor, is packed with protein, and is easily accessible. The best part is you can use it straight from the package without needing to cook it beforehand. It’s a convenient and delicious addition!

In addition to tofu, we’ll be incorporating two varieties of cassava starch for that perfect texture. To enhance the richness, we’ll add a touch of olive oil. And for that irresistible taste, we’ll include salt, nutritional yeast, and some vegan shredded cheese.

Ingredient Notes

Let me break down the ingredients to make it simpler for you:

• Tofu: For the best results, use medium-firm tofu in this recipe. Different brands may use different names for it, but look for tofu that is easily sliceable yet still holds its shape when handled. It should be slightly softer than firm tofu. In Canada, I recommend using the medium-firm tofu from the Sunrise brand, as it works perfectly in this recipe.
• Tapioca Starch: Tapioca starch, also known as tapioca flour or polvilho doce in Portuguese, is a starch extracted from the cassava root. It’s readily available in most grocery stores or online (I personally use Bob’s Red Mill brand). In this recipe, it serves as a binder and a key ingredient for achieving the characteristic elasticity and chewiness of pão de queijo. It’s what gives our vegan version its delightful stretchiness.
• Sour Cassava Starch: Sour cassava starch, also known as sour starch, acid manioc starch, or polvilho azedo in Portuguese, is a unique variation of cassava/tapioca starch. It undergoes a fermentation process, resulting in a tangy flavor and slightly different texture compared to regular tapioca starch. It plays a vital role in providing the expansion and structure for our bread. Additionally, it adds a touch of sourness that is characteristic of Brazilian cheese breads. You can find sour cassava starch online (here’s an Amazon link) or at Brazilian specialty stores. If you’re in Vancouver, I always get mine from Oba Oba Brasil.
• Olive Oil: Since we’re not using cheese in the dough, we bring in some richness to the recipe by adding olive oil.
• Nutritional Yeast & Salt: These two ingredients are key for adding flavor to the recipe. Salt enhances all the flavors, while nutritional yeast delivers that delicious cheesy taste we all love.
• Vegan Shredded Cheese: Adding vegan cheese to this recipe takes it to the next level. The cheese melts beautifully inside the bread, creating a look and taste that reminds you of the traditional version. Personally, I love using the cheddar variety from Violife or Earth’s Island (Follow Your Heart). They work great!

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make vegan Brazilian cheese bread

This vegan brazilian cheese bread is incredibly easy to make. Simply mix the ingredients, shape the dough, and pop it in the oven.

Before you start making the dough, preheat the oven to 356˚F (180˚C) and line a baking sheet with parchment paper.

Step 1: Blend wet ingredients with spices

Let’s start by mixing the medium-firm tofu with olive oil, salt, and nutritional yeast flakes. You have a few options for blending – I personally use an immersion blender, but a regular blender or food processor works just as well. Using the immersion blender is convenient because we’ll be adding more ingredients in the same mixing bowl later.

Blend everything together until it reaches a smooth and creamy consistency (check out the photo below for reference). Don’t worry if there are still tiny pieces of tofu, but try to make it as smooth as possible. We want it to be nice and creamy for the perfect texture in our cheese bread

Step 2: Mix the starches and vegan cheese

Now it’s time to add the tapioca flour and sour cassava starch to the bowl. Use a spatula to mix them well until they are fully incorporated into the dough.

The texture of the dough should be firm enough to hold its shape, yet smooth and soft to the touch. It should lightly stick to your hands, but it shouldn’t be too runny. Unlike other Brazilian cheese bread recipes, whether vegan or not, this dough is softer and cannot be shaped by hand. For a visual reference, check out the photo or video below to see how the dough should look. It’s a great way to get a clear idea of what you’re aiming for.

Once the dough has reached the desired consistency, add in the vegan shredded cheese. Mix it in to enhance the flavors and give your bread an extra delicious touch!

Note: The dough’s texture may vary depending on the moisture content of your tofu, so it’s best to use medium-firm tofu for consistent results. If the dough feels too dry, gradually add water, one spoonful at a time, until it reaches the desired consistency. On the other hand, if it seems too runny, add a bit more starches. Just be careful not to add too much starch, as it can make the bread too crispy. Remember, the dough should lightly stick to your hands to achieve the perfect texture!

Step 3: Shape

As I mentioned earlier, the dough should have a slightly sticky texture, which means you won’t be able to roll it into balls using your hands.

But here’s the good news: shaping the dough into balls is super easy! We’ll be using a 1.5 tablespoon cookie scoop to scoop out the dough and transfer it directly onto the lined baking sheet. The dough will already be in the shape of a ball, so no additional shaping is needed. Just remember to leave about 1 inch of space between the balls to allow them room to rise.

Note: If you prefer, you have the option to lightly moisten your fingers and gently tap the top of the dough balls. This step is useful if there are any pointed tips that could potentially burn during baking. By tapping on them, you can create a smoother surface, ensuring even browning and preventing any unwanted burnt spots. It’s a small extra step that can help you achieve perfectly baked and visually appealing vegan Brazilian cheese bread.

Step 4: Bake

Bake the dough until it turns a lovely golden color and feels slightly firm on the outside. This usually takes around 20 minutes, but keep an eye on them as baking times can vary depending on your oven. Be careful not to overcook them to avoid a crust that is too firm or excessively crunchy.

Remember, even after you take them out of the oven, the vegan Brazilian cheese bread will continue to cook and set. This process helps create a perfect combination of a lightly crunchy exterior and a soft, chewy interior. So don’t worry if they seem a bit soft when you first remove them from the oven!

Once they’re done baking, carefully take out the baking sheet from the oven and give the cheese breads some time to cool down before serving. This allows them to set and reach a delightful texture for enjoying.

Recipe video

Watch how to make this recipe:

Recipe notes & variations

• Stick to the recipe: For the best results with your vegan Brazilian cheese bread, it’s important to use the specified ingredients and ratios as closely as possible. This will help you achieve the perfect taste and authentic texture.
• Tofu and starches are essential: I recommend not substituting the tofu and starches in this recipe. They play a crucial role in creating the desired elasticity, chewiness, and flavor of the bread. However, you can use a different oil of your choice instead of olive oil (just avoid coconut oil).
• Customize your spices: If you’re not a fan of nutritional yeast, feel free to season your bread with your preferred spices. In Brazil, many people use dried herbs like oregano, thyme, or herbs de Provence to make vegan pão de queijo. If you omit nutritional yeast, adding a pinch of turmeric can give the bread a lovely yellowish color.
• Watch the baking time: Every oven is different, so keep a close eye on your cheese breads while they’re baking. They should be lightly firm on the outside and have a golden color. Avoid overcooking them to prevent a hard outer shell.

Serving suggestions

In Brazil, pão de queijo is enjoyed in various ways as a snack or for breakfast. It can be found in bakeries, street food stalls, and cafes all over the country. Many people like to grab a few pães de queijo to enjoy on the go while running errands or taking a break from work. Adults often pair it with a cup of coffee, while kids (and adults like me) love it with chocolate milk.

Here are some ideas to help you savor your vegan Brazilian cheese bread:

• Make it part of a hearty breakfast or brunch. Serve them alongside scrambled tofu, fresh fruits, and a steaming cup of coffee or a glass of chocolate milk for a satisfying morning meal.
• Split them in half and use them as mini sandwich buns. Fill them with your favorite sweet or savory fillings like nut butter, cashew mayo, or cream cheese. In Brazil, it’s traditional to enjoy pão de queijo with guava paste and dulce de leche.
• Serve them as a delightful snack or appetizer at parties, gatherings, or casual get-togethers. They are sure to be a hit among your guests!

What goes with Brazilian cheese bread:

Storage & freezing tips

Storing:

If you have any leftover vegan cheese bread, you can store them in an airtight container at room temperature for up to 2 days. Interestingly, I find that they actually taste even better the day after baking, but keep in mind that they may become slightly dry over time. If you prefer, you can store them in the fridge for about a week.

To enjoy them again, you can warm them up in the oven, toaster oven, or air fryer. Personally, I love popping them in the air fryer for just a minute – they come out perfect every time! While you can reheat them in the microwave, be aware that they may lose their exterior crispiness.

Freezing:

You can also freeze the unbaked cheese bread dough! Simply shape the dough into balls, place them on a baking sheet, and put them in the freezer. Once they are frozen, transfer them to a freezer-safe bag or container, making sure to remove as much air as possible before sealing. Store them in the freezer for up to 3 months.

When you’re ready to enjoy them, you can bake the frozen dough balls in the oven for the same amount of time as the fresh ones. Alternatively, you can also bake them in the air fryer for convenience, but I’ve noticed that they don’t puff up quite as much as when baked in the oven. They still taste delicious though!

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