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Vegan Baking

Brazilian ‘cheese’ puffs – dairy-free Pão de Queijo

Brazilian ‘cheese’ puffs – dairy-free Pão de Queijo

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

Thanks to Sam Kate for this Brazilian recipe. 


4 Cups cooked mandioca/manioc/cassava root/taro (depending on what is available in your country. I used taro for this batch, and bought two medium-sized roots, one yielded 2C and the other yielded 4C. You can adapt the measurements to match the amount of vegetable you end up with)
- 4 Cups tapioca starch/arrowroot powder
- 2 teaspoons baking powder
- 1/2 Cup water
- 1 Cup vegetable oil
- 2 teaspoons salt
- 1-2 Cups nutritional yeast (V1 in Wellington has cheap nooch in bulk)
- 1T garlic, or approx 8 cloves, adjust to your preference
- juice of 1/2 lemon
- optional chopped parsley (not very traditional, but delicious! And a good variation if you're avoiding garlic)

  1. Boil and mash your vegetable ahead of time. Combine your tapioca starch and baking powder.
  2. In a separate large bowl mix together the water, oil, salt, nooch, garlic and lemon juice, and parsley.
  3. Mix in your mash, and then combine with the dry ingredients using your hands. Preheat oven to 190`C fanbake. (If you don't have fan, bake at 210'C)
  4. Roll into balls and bake on a tray for 20-25 min, until lightly golden. They will have a crunchy exterior and a sticky, 'cheesey' interior. Depending on size of balls you should get between 20-40 bolinhos from 4C taro. Enjoy hot!
  5. If you end up with too much dough you can freeze it in an airtight container to roll and bake later.