Vegan Pao de Queijo | Cooking With Jade

Vegan Pao de Queijo

4 MINS READ
Vegan Pao de Queijo
Pao de queijo

Heavenly Vegan Pao de Queijo: A Brazilian Delight

If you’re a fan of international cuisine and plant-based eating, you’re in for a treat! Today, we’re diving into the world of Brazilian cuisine with a vegan twist – Pao de Queijo. These delightful little cheese bread bites are not only delicious but also completely dairy-free. In this blog post, we’ll explore the history of Pao de Queijo, its traditional ingredients, and how you can make this savory snack with a vegan flair.

A Bite-Sized Slice of Brazil: The History of Pao de Queijo

Pao de Queijo, often referred to as Brazilian cheese bread, is a beloved snack in Brazil. Its origins can be traced back to the early 18th century when African slaves brought cassava, also known as manioc or yuca, to Brazil. Cassava quickly became a staple ingredient in Brazilian cuisine.

The traditional version of Pao de Queijo includes dairy products like cheese and milk, but as the world of plant-based eating continues to grow, inventive cooks have found ways to recreate this snack without compromising on flavor. The result? Vegan Pao de Queijo that’s just as irresistible as the original.

Traditional Ingredients vs. Vegan Alternatives

1. Cassava Flour: At the heart of Pao de Queijo is cassava flour, which gives the bread its distinctive chewy texture. This ingredient is naturally gluten-free, making it a suitable choice for those with dietary restrictions.

2. Tapioca Starch: Often used alongside cassava flour, tapioca starch helps create the dough’s desired consistency.

3. Vegan Cheese: Instead of traditional dairy cheese, you can use a variety of vegan cheese alternatives. Some popular choices include nutritional yeast, vegan cheddar, or even homemade cashew-based cheese.

4. Plant-Based Milk: Substitute cow’s milk with your favorite plant-based milk, such as almond, soy, or oat milk.

5. Oil: Many traditional recipes call for vegetable oil, which can be easily replaced with olive oil or any other preferred cooking oil.

6. Seasonings: Garlic powder, salt, and nutritional yeast are used to season the dough, adding depth of flavor without animal-based ingredients.

Vegan Pao de Queijo: The Art of Crafting the Perfect Bite

Creating vegan Pao de Queijo is a culinary adventure that pays off with every bite. The key to success lies in achieving the right texture, a crispy outside with a soft, chewy interior. While we won’t delve into the detailed recipe here, let’s explore some essential tips for perfecting your vegan Pao de Queijo:

1. Cassava Flour and Tapioca Starch: Be precise in your measurements and ensure you’re using high-quality cassava flour and tapioca starch. The right balance of these flours is essential for the desired consistency.

2. Cheese Replacement: Experiment with different vegan cheeses to find the one that suits your taste best. Nutritional yeast can add a cheesy flavor while maintaining a vegan profile.

3. Mixing Technique: Properly mix the ingredients to form a smooth and slightly sticky dough. Don’t overwork it, as this can affect the final texture.

4. Portion Control: Use an ice cream scoop or spoon to portion out equal-sized Pao de Queijo balls. This ensures even baking.

5. Baking Time and Temperature: Bake at the recommended temperature and time to achieve the ideal balance of crispness and chewiness.

Vegan Pao de Queijo

Pao de Queijo is Portugese for “cheese bread,” so I wouldn’t blame you for being skeptical about a vegan recipe. But believe me when I say that with the medley of flavors from the soy milk, garlic and onion powders, and tapioca flour (the key to any good Pao de Queijo), you won’t be missing that dairy. And *bonus* it’s much lower in fat than the traditional preparation. Since this recipe serves 12-16 people, it makes the perfect hors d’oeuvre for your next party. But only, if you’re willing to share…
Prep Time 15 minutes
Cook Time 25 minutes
Course Snack
Cuisine Brazilian
Servings 16 pieces
Calories 118 kcal

Equipment

  • Mixing bowl
  • Blender or food processor
  • Measuring cups and spoons
  • Muffin tin
  • Oven

Ingredients
  

  • 1 cup unsweetened soy milk
  • 1/2 cup vegetable oil
  • 2 cups tapioca flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a muffin tin with oil or cooking spray.
  • In a blender or food processor, blend the soy milk and vegetable oil until smooth.
  • In a mixing bowl, combine the tapioca flour, salt, garlic powder, and onion powder.
  • Pour the blended soy milk and vegetable oil mixture over the tapioca flour mixture. Stir until well combined and a dough forms.
  • Divide the dough evenly into the greased muffin tin cups, filling each cup about 3/4 full.
  • Bake for 25 minutes or until the pao de queijo is golden brown and puffed up.
  • Remove from the oven and let cool for a few minutes before serving.
Keyword Brazilian Food, Vegan Food

Vegan Pao de Queijo is a testament to the culinary creativity that can be found within the vegan community. With the right ingredients and techniques, you can enjoy the flavors of Brazil in a cruelty-free and delightful way. Whether you’re an experienced plant-based chef or just starting to explore vegan cuisine, give this Brazilian classic a try. You’ll be transported to the vibrant streets of Brazil with each bite of these cheesy, chewy, and utterly satisfying treats.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here. If you need kitchen tools check out Sur La Table


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