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! :)

Comments

Post a Comment

Popular posts from this blog

Vegan Huli Huli Tofu with Mango Dressing

Image
 "Huli Huli" is a Hawaiian marinade which is sweet and savoury, made from pineapple, soy sauce, and ginger. "Huli" is Hawaiian for "turn," referring to the method the dish is usually cooked: over a grill, turned halfway through cooking. To create a vegan version, I marinated tofu in huli huli sauce, grilled it until crispy, and served it with mango dressing over sushi rice and a salad, to imitate another Hawaiian dish, poke bowls!  Serves: 2  Ingredients : For the tofu: 140g extra firm tofu (drained/ pressed) 1 tbsp brown sugar 2 tbsp soy sauce 3 tbsp pineapple juice (from a can) 1 inch ginger, grated 2 tbsp ketchup  1 tbsp shaoxing wine  1 tsp chili flakes 1/2 tbsp rice vinegar 1 tsp sesame oil For the mango dressing: 1/4 of a mango (40-50g) 1 tbsp lime juice 1/2 tbsp orange juice 1 tsp agave 1 small clove of garlic a couple tbsp of the leftover marinade (above) pinch chili flakes pinch salt and freshly ground pepper small handful coriander To serve: sush
Read more

Vegan Toasted Ravioli with Whipped Pistachio Feta (VG, GF)

Image
 Crispy and comforting butternut squash ravioli, served alongside a deliciously tangy pistachio whipped "feta" and crispy sage. This dish is the perfect winter appetiser! The filling is a creamy, cheesy butternut squash puree, stuffed inside pockets of crispy ravioli dough. If you don't want to bother making ravioli, I still recommend making the whipped feta- it's so creamy, delicious, and lovely spread on bagels!  This dish is also 100% vegan and gluten free! I created this recipe for my chef diploma :)  Makes: about 30 ravioli Ingredients : For the ravioli: 1 large butternut squash Drizzle olive oil (optional) 190g gram flour 10g psyllium husk 1 tbsp cornstarch ½ tsp turmeric ¼ tsp salt 1½ tsp olive oil 45-60ml (3-4 tbsp) aquafaba 4 cloves garlic Drizzle olive oil 1 tbsp natural maple syrup 1 tbsp smoked paprika Pinch salt 3 tbsp nutritional yeast 2 tsp lemon juice ½ tsp nutmeg ½ tsp garlic powder 45 ml (3 tbsp) coconut cream (the thick cream part of a can of coconu
Read more

Vegan Grilled Tofu and Za'atar Hummus Pita Wraps

Image
 These wraps are made with marinated and grilled tofu, za'atar hummus, and chopped veg salad, served over a fluffy, homemade wholewheat pita. So delicious, flavoursome and healthy! Serves: 3-4 Recipe: Ingredients: For the pita wraps (adapted from this recipe ): 1/2 7g pack of fast action yeast 1/2 tsp sugar 180ml lukewarm water (3/4 cold mixed with 1/4 boiling) 250g strong wholewheat bread flour 1/2 tsp salt a little olive oil for proofing and frying For the grilled tofu: 1 block tofu, pressed for at least 30 minutes drizzle olive oil 2 tbsp lemon juice spice mix: 1 tsp each ground coriander, smoked paprika, cumin, sumac. 1/2 tsp each turmeric, salt. Pinch of cinnamon, allspice, freshly ground pepper. For the hummus: 1 400g (240g drained) can chickpeas, drained and rinsed (save the aquafaba) 4 tbsp (60ml) lemon juice 4 tbsp (60ml) tahini 1 garlic clove, minced 2 tbsp extra virgin olive oil 1/2 tsp salt (more/less to taste) pinch cumin 1 tbsp za'atar seasoning (sesame, sumac, th
Read more