Vegan Pão de Queijo (Brazilian Cheese Bread)

 These cheesy bread rolls are a popular breakfast in Brazil. Traditionally they are made with tapioca flour, milk, eggs and cheese, and this vegan version uses homemade stretchy cheese, flax egg and vegan milk. 



Makes: 16 rolls

Ingredients:

For the vegan cheese:

  • 60g cashews
  • 60g carrots (about 1 large), peeled chopped
  • 4 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 4-6 tbsp water
  • 1/2 tsp salt
  • 1/2 tbsp tapioca flour
  • 1/4 tsp garlic powder
  • 1 tbsp melted vegan butter

Everything else:

  • 1/2 tbsp ground flaxseed 
  • 140g tapioca flour
  • 1/2 tsp baking powder
  • 75 ml vegan milk (I used unsweetened almond milk)
  • 2 tbsp water
  • 20 ml oil
  • 1/2 tsp salt
Method:

To make the vegan cheese:
  1. Boil the cashews and carrots for 10 minutes, before draining and placing into a blender with all of the other cheese ingredients. Blend until completely smooth. 
  2. Heat a large non-stick pan over medium high heat. Pour the blended mixture into the pan and, using a spatula, stir frequently until the mixture has thickened and is stretchy.  
  3. Set aside for use later.
To make the pão de queijo:
  1. Preheat the oven to 210C. Line a baking tray with parchment paper.
  2. Make a flax egg: mix the flaxseed with 1.5 tbsp water, stir, and set aside. 
  3. In a large mixing bowl, whisk together the tapioca flour and the baking powder. 
  4. Heat the milk, oil, and salt to a boil in a small saucepan. Whisk until combined and bubbling, then pour this over the tapioca flour mixture. Whisk together.
  5. Keep whisking whilst you add the flax egg mixture, and mix until incorporated.
  6. Add the vegan cheese mixture and keep whisking until everything has combined.
  7. Shape the rolls: Wet your hands in cold water, then roll 1/16 of the mixture into a small ball. Place on a baking tray and repeat until all of the mixture is shaped into balls. This is easiest if you keep your hands damp. 
  8. Bake in the oven for 15 minutes, until golden and crunchy on the outside. 
  9. Serve whilst still warm, so that the cheese is still gooey and stringy. 

Enjoy! :)

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