This easy Vegan Brazilian Cheese Bread uses tapioca starch, potato, olive oil, and spices to make a dairy-free pão de queijo. Gluten-free.
It was only a few years ago now that I was first introduced to Brazilian cheese bread. A coworker had brought it in for a celebratory birthday lunch.
The moment I found out that it was made of naturally gluten-free tapioca starch, I almost jumped up and down with excitement.
It’s the little things, right?
Traditional Brazilian cheese bread, or pão de queijo, while made up mostly of tapioca starch, is also, as the name suggests, heavy on the cheese.
I wanted a dairy-free Brazilian cheese bread that didn’t rely on vegan cheese but still had that crispy on the outside, chewy on the inside texture and addictive flavor.
And while already going the dairy-free route, I wanted to go ahead and make it completely vegan, omitting the egg.
Due to the starch content of both tapioca starch and the cooked potato, this was possible.
Vegan Brazilian Cheese Bread Ingredients
Besides those two main components, the ingredients list is really quite short. Here’s what you’ll need:
- tapioca starch
- nutritional yeast
- cooked potatao
- olive oil
- unsweetened almond milk
- garlic powder, onion powder, turmeric, black pepper
Can you reheat Vegan Brazilian Cheese Bread?
I recommend that this vegan brazilian cheese recipe is best eaten the day it is made. It is especially good while still warm right out of the oven.
But, if you do have leftovers, refrigerate the brazilian cheese bread in an airtight container. You can reheat the cheese bread in the oven or the microwave.
I prefer to heat them in the oven at 350 degrees Fahrenheit for about 8-10 minutes. The oven method keeps the outside crisp, while the microwave method will not.
If using the microwave, heat for 15-20 seconds.
So, eat these for breakfast, serve as a snack or appetizer, or pair with a meal.
I love having them with soup as they make delicious dunking vessels!
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