Cheese-free “Cheese” Bread? Yes! This vegan recipe will surprise you and delight your taste buds!
Who doesn’t love pão de queijo? With that in mind, we’re sharing this wonderful recipe for cheese-free… cheese bread! That’s right. The flavor is surprisingly similar to the original recipe, but without the dairy. Whether you are lactose intolerant, vegan, or just looking to try something new, give this wonder a try. See how simple the step-by-step process is:
Vegan Pão de Queijo
Ingredients
- 2 cups heaped of Peruvian parsnip (arracacha) or sweet potato (about 10.5 oz / 300g)
- 1/2 cup sweet cassava flour (tapioca starch/flour) (approx. 7 oz / 200g)
- 1 tsp baking powder
- 1/4 cup water
- 5 tbsp vegetable oil
- 1 tsp salt, or more to taste
*Peruvian parsnip (arracacha) is the recommended choice as it creates a flavor profile very similar to traditional cheese bread.
Instructions
- 1. Start by boiling the Peruvian parsnip or sweet potato until tender;
- 2. The ideal texture is tender but not mushy (it should be easily pierced with a fork);
- 3. Drain and mash the vegetables while still hot until you have a smooth puree. Set aside;
- 4. Preheat the oven to 410ºF;
- 5. In a large bowl, combine the sweet cassava flour, sour cassava flour (tapioca starch), and baking powder;
- 6. In a small saucepan, bring the water, oil, and salt to a boil;
- 7. Once bubbling, remove from heat and pour the mixture over the tapioca starch;
- 8. Mix well. Then, add the pureed vegetables and mix until you have a smooth, pliable dough;
- 9. With your hands, roll the dough into medium-sized balls. Place them on a greased baking sheet;
- 10. Bake for about 50 minutes or until the rolls are golden and have cracked slightly on top;
Time to enjoy!
TIPS:
- You can also vary the recipe using regular potatoes or cassava (yuca).
- Add dried oregano or fine herbs for an extra flavor boost.
- If the dough feels too sticky, add a little more tapioca starch until it no longer sticks to your hands.