Vegan Pao de Queijos! (Cheese breads)

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Yes, it is possible to have amazing Brazilian cheese breads when eating vegan. In fact, they almost taste better in flavor! You have no idea how happy I was when a great friend and fellow vegan told me that she found a recipe for vegan pao de queijos. So I have to share it with all of you!

Credit to where credit is due, this is not my original creation. You can find the original recipe here: http://hosted.verticalresponse.com/211087/cc9a12153a/379000935/6316637b26/

OR, in true Serena fashion…you can try my variation of the same recipe below, where I use almond cheese instead of soy cheese, coconut oil instead of canola oil, and omit the oregano! Much better and healthier all around! 🙂

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This makes about 20 1 to 1 1/2 inch breads

You will need:
– 1 pound Yukon Gold potatoes. They need to be peeled, chopped, boiled with 1 tsp salt, drained and set aside to cool (this is the first step!)
– 2 cups tapioca flour
– 1 tsp salt
– 1⁄4 to 1/3 cup nutritional yeast
– 1/3 cup water
– 1⁄2 teaspoon baking powder or baking soda (I’ve used both)
– 1⁄3 or more cup of shredded or grated almond cheese (any flavor)
– 1/3 cup coconut oil

– Preheat oven to 350 degrees. –

– In a small bowl, add tapioca flour, nutritional yeast, salt and baking powder and mix.

– In a larger bowl, add the cheese, the 1/3 cup water, and coconut oil. Add mashed potatoes (make sure they are cooled!) and mix together.
Then combine the dry ingredients into the larger bowl with the wet, and mix, press, knead, until you get a soft dough. This can take awhile, and the mixture may seem very dry, but keep at it, cause it will eventually form a great dough!

– Once the dough is mixed, roll it into 1-1⁄4-inch balls and transfer to prepared baking sheet. Bake rolls for 30 to 35 minutes until puffed up and lightly golden. Serve hot.

If it doesn’t come out right the first time, don’t worry! It took me 2 or three times before they came out perfect! If you have leftover dough, you can save it in the fridge for a couple days. The dough will be harder because of the coconut oil, but as soon as you start kneading it again it will soften up.

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3 Comments Add yours

  1. @carnitos says:

    I can’t wait to try this for my next party. I have a couple vegetarian and vegan friends who I bet will go nuts over these.

    1. RAWmarkable Vegan Recipes says:

      They will love it! I have four sisters who are not vegan at all, and they prefer this recipe to the real thing! Not to mention it’s much healthier and lower fat! 🙂

  2. @carnitos says:

    I’m so excited to try this recipe. I have a couple vegetarian/vegan friends who will go nuts over these. In the past I’ve used this recipe which a friend of mine gave me, I just substituted the non vegan ingredients with vegan friendly alternatives. Your recipe sounds really tasty though.

    3 eggs
    1 cup of canola/soy oil
    1 cup of milk
    3 cups of tapioca starch
    1 tablespoon of salt
    250gr (~8.8oz) of shredded mozzarella cheese

    Steps
    Blend everything together (but the cheese) for 1 min.
    Add the shredded cheese and blend for 10s in the low blender speed.
    Put the dough in a mini cup cake pan (about 35 servings).
    Put on the oven at 350F in convection bake for about 18min.

    Notes
    The dough can be saved for later in the fridge (not in the freezer!). In the case the saved dough is being used, keep on the oven for

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