Description
This vegan pão de queijo is a plant-based twist on the beloved Brazilian cheese bread. With its crispy exterior and soft, chewy interior, it offers a delightful combination of textures and cheesy, flavorful goodness. It’s a quick and easy snack or appetizer that is both effortless and satisfying.
Ingredients
- 1 block (454 g / 16 oz) medium-firm tofu
- 1/4 cup (60 ml) olive oil
- 1 1/2 teaspoon (12 g) sea salt
- 1/2 cup (40 g) nutritional yeast flakes
- 1 cup (135 g) tapioca flour (also known as tapioca starch)
- 1 cup (135 g) sour cassava starch (also known as sour starch and acid manioc starch)
- 1 cup (75 g) vegan shredded cheddar cheese
Instructions
- Preheat the oven to 356˚F (180˚C). Line a baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, combine the medium-firm tofu, olive oil, salt, and nutritional yeast. Blend them together using an immersion blender until you achieve a smooth and creamy consistency. If you don’t have an immersion blender, a regular blender or food processor works just as well.
- Add the tapioca flour and sour cassava starch to the tofu mixture in the bowl. Stir with a spatula until everything is well incorporated. The dough should have a firm yet smooth and soft texture. It will lightly stick to your hands, and you won’t be able to shape it by hand. If you need a visual reference, check out the recipe video below.
- Mix in the shredded vegan cheddar cheese (or any other type you prefer) with the dough.
- Using a 1.5 tablespoon cookie scoop, scoop out portions of the dough and place them on the prepared baking sheet. Leave about 1 inch of space between the balls to allow room for rising. Since the dough is already in a ball shape, there’s no need for additional shaping. If you notice any pointed tips that could potentially burn during baking, lightly moisten your fingers and gently tap the tops of the dough balls to create a smoother surface.
- Bake the dough balls for about 20 minutes, or until they turn a lovely golden color and feel slightly firm on the outside. Keep an eye on them as baking times may vary depending on your oven. Avoid overcooking to prevent a crust that is too firm.
- Once done, remove the baking sheet from the oven and let the cheese bread cool before serving. They will continue to cook and set, resulting in a delightful combination of a lightly crunchy exterior and a soft, chewy interior. Enjoy!
Notes
You can store leftover vegan Brazilian cheese bread in an airtight container at room temperature for up to 2 days or in the fridge for about a week. If you want to freeze the unbaked dough, shape it into balls, freeze on a baking sheet, and then transfer to a freezer-safe bag or container. Frozen dough can be stored for up to 3 months. Bake from frozen following the same instructions.
Check out the recipe post for ideas on how to modify the recipe and serving suggestions.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 ball (1/18 of the recipe)
- Calories: 121 kcal
- Sugar: 0.1 g
- Sodium: 302 mg
- Fat: 5.4 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 15.3 g
- Fiber: 0.5 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Keywords: vegan pão de queijo, dairy-free, eggless, easy, balls, buns, puffs, quick