Brazilian Vegan Pao De Queijo – Tapioca Cheese Balls


Apr 24, 2017

My absolute favourite Brazilian Street Food snack! A gooey Cheese Ball packed full of flavour and with the use of Tapioca starch it makes this completely Gluten FREE!


1Start by cooking your sweet potato in some boiling water and cook until soft and easily pierced with a fork. Remove from mash until smooth, and set aside.

2Pre-heat your oven to 180 Degrees Celcius and lightly grease a large baking tray. In a large bowl mix together your tapioca starch, baking powder, italian herbs, salt, and nutritional yeast, if using.

3Add your water and oil onto a small saucepan, stir and bring to a boil. Once it starts boiling remove from the heat and pour the liquid onto the bowl with the dry ingredients. Stir together until it becomes a wet flour, then add the mash and mix until fully combined and a dough is formed - you might want to use your hands here.

4Shape into small balls, about the size of golf balls, and place on your baking tray.

5Bake for 25-30 min or until the bread balls start to crack on top (the middle should remain gooey!) and are hard once tapped underneath.


300g sweet potato

2 cups (250g) tapioca starch

1 tablespoons baking powder

2 tablespoons mixed italian herbs

1 teaspoon salt

3 tablespoons nutritional yeast (optional)

¼ cup water

5 tbsp sunflower oil


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