Vegan Pão de Queijo | Brazilian Cheese Bread
These delightful Brazilian cheese bread bites are reimagined as a completely plant-based treat. Crispy on the outside with a wonderfully chewy centre, these gluten-free puffs are made with tapioca flour and filled with melty vegan cheese. Perfect as a finger food for gatherings or as a tasty snack any time of day.
Allergens:Soya (in vegan cheese)
Details
- Author: CuisineSavvy
- Cuisine: Brazilian
- Course: Snack
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Tags: Brazilian Finger Food, Gluten-Free, Vitamin D, #improvedByTheCommunity, Cheese Bread, Appetiser, Party Food
Nutritional Values
This recipe supports vitamin D intake through the use of fortified plant milk, which is essential for bone health, immune function, and mood regulation. Tapioca flour makes these naturally gluten-free, whilst the plant-based ingredients provide a cholesterol-free alternative to traditional cheese bread.
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Ingredients
Instructions
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Vegan Pão de Queijo | Brazilian Cheese Bread These delightful Brazilian cheese bread bites are reimagined as a completely plant-based treat. Crispy on the outside with a wonderfully chewy centre, these gluten-free puffs are made with tapioca flour and filled with melty vegan cheese. Perfect as a finger food for gatherings or as a tasty snack any time of day. Ingredients [ ] 1 cup tapioca flour [ ] 1/2 cup vitamin D-fortified plant milk (room temperature) [ ] 1/4 cup vegetable oil [ ] 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg, room temperature) [ ] 1/2 teaspoon salt [ ] 1/4 cup vegan mozzarella cheese, grated [ ] 1/4 cup vegan cheddar cheese, grated Instructions [ ] 1. Preheat the oven to 200°C (180°C fan) and line a baking tray with greaseproof paper. [ ] 2. In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and set aside for 5 minutes to thicken. [ ] 3. In a small saucepan, combine the plant milk, vegetable oil, and salt. Heat over a medium heat until the mixture just begins to simmer, then immediately remove from the heat. [ ] 4. Place the tapioca flour in a mixing bowl. Pour the hot milk mixture over the tapioca flour and stir vigorously with a wooden spoon until well combined. The mixture will be quite sticky. [ ] 5. Allow the mixture to cool for 2–3 minutes until warm but not hot to the touch. [ ] 6. Add the prepared flax egg to the tapioca mixture and stir thoroughly until fully incorporated. [ ] 7. Fold in the grated vegan mozzarella and vegan cheddar, mixing until the cheese is evenly distributed throughout the dough. [ ] 8. Lightly oil your hands and scoop out tablespoon-sized portions of dough. Roll each portion into a smooth ball and place on the prepared baking tray, spacing them about 2 cm apart. [ ] 9. Bake for 18–20 minutes until the cheese breads are puffed and golden brown on the outside. [ ] 10. Remove from the oven and leave to cool for 2–3 minutes before serving. Serve warm whilst the vegan cheese is still melty inside. https://www.cuisinesavvy.com/recipe/vegan-p-o-de-queijo-brazilian-cheese-bread
External Recipes
- Pao De Queijo Brazilian Cheese Bread (Health Score: 34)
HealthScore: 71
HealthScore 71/100, model-migration calibration v2 from raw rubric score 36/100: whole-food plant-based quality 44/70; fibre and macronutrient quality 10/30; deductions: added oils -8, refined starches sugars -8, sodium -2. Whole-plant categories identified: flaxseeds/seeds.