Vegan pão de queijo
Local name : Pão de queijo
Brazilian tapioca rolls, crisp outside and stretchy inside, with mashed potato and nutritional yeast standing in for the cheese.
Photo : Acfariac · CC BY-SA 4.0
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
- Preheat the oven to 200°C and line a baking tray with parchment.
- Bring the plant milk, oil and salt to a simmer in a small saucepan.
- Pour the hot liquid over the tapioca flour in a mixing bowl. Stir with a wooden spoon; the dough will be lumpy and sticky, which is normal.
- Let it cool for 5 minutes, then add the mashed potato, nutritional yeast, garlic powder and cornflour. Knead by hand into a smooth, supple dough, adding a little more tapioca if it is too sticky.
- Oil your hands and roll the dough into walnut-sized balls. Space them out on the tray.
- Bake for 20 to 25 minutes until puffed and lightly golden. Eat warm, while the centre is still soft and chewy.
In Brazil these rolls go with morning coffee and are sold everywhere from street kiosks to airports. The raw balls freeze well; bake straight from frozen and add 5 minutes.
