Looking for something to snack on that’s crisp at the edges and delightfully stretchy in the middle? This vegan pão de queijo delivers exactly that, with a tender crumb, a pronounced cheesy flavor, and an almost pop-in-your-mouth bite.
Serve it warm, straight from the oven. This recipe is a great addition to the gluten-free breads series.
Weigh everything in metric for accuracy.
What is vegan gluten-free pão de queijo?
Pão de queijo, or Brazilian cheese bread, is one of Brazil’s best-known snacks. This version stays true to the spirit of the classic while replacing animal products, and it remains naturally gluten-free thanks to tapioca flour made from cassava.
The result is a batch of small, cheesy bites with the chewy, airy texture you expect from pão de queijo. Oat milk works especially well here, since its flavor stays fairly close to that of regular milk.
This recipe is designed to capture the character of pão de queijo without dairy or eggs, while preserving the dough’s typical structure. The base relies on a hot mixture of liquid and oil poured over the tapioca flour, which creates that soft, elastic texture once baked.
Main ingredients
Tapioca flour forms the base of the recipe. Made from cassava, it keeps these bites naturally gluten-free and gives them their signature stretchy texture. Not all tapioca flours behave exactly the same, which can affect the dough’s final moisture level.
The shredded vegan cheese should melt quickly and blend smoothly into the dough. Choose one that melts well and contains enough fat to help keep the dough soft and uniform. A pre-shredded cheese designed for melting will usually work better than a drier alternative.
The egg substitute used here is Just Egg, made from mung beans. Its protein behaves much like egg and has a similar flavor. It’s the preferred option for this recipe, but other liquid egg substitutes can work too, with a slightly different taste.
Barista-style oat milk is best here. It’s recommended because it is richer than regular oat milk, and oat milk in general works particularly well in this dough. The extra richness helps you get closer to the expected texture.
Olive oil goes into the hot mixture with the oat milk. It provides the fat the dough needs and helps keep it supple.
Salt helps bring out the flavor of the vegan cheese, which can vary from one brand to another. Adjust the seasoning after mixing if needed.
Garlic powder is optional. It adds depth and reinforces the cheesy flavor, but if you don’t like garlic, simply leave it out.
Technical tips and pitfalls to avoid
Bring the oat milk and olive oil to a boil over medium heat, then remove the pan from the heat immediately. Let the mixture sit for a moment, then slowly pour it, while still hot, over the dry ingredients. This step matters because the heat starts working on the tapioca flour as soon as the liquids hit it.
Mix until you have a smooth but firm dough. Only then add the Just Egg and the shredded vegan cheese, and work the dough until the cheese is fully incorporated. Taste the dough and adjust the salt or seasoning if needed.
The finished dough should be smooth enough to roll into balls. Not all tapioca flours react the same way, so you may need to make small adjustments: add more flour if the dough is too wet, or a little more liquid if it is too dry. The dough should stay supple, without becoming runny or crumbly.
For shaping, lightly oil your hands so the dough doesn’t stick. You can also wear gloves if you prefer. Roll the dough between your palms to form small balls, then place them on a baking sheet lined with parchment paper or a silicone mat.
Let the dough rest for at least 20 minutes before baking. This helps it stabilize and makes shaping easier as well. If you don’t need it right away, you can freeze it at this stage.
Bake in a preheated 190°C oven for 15 to 18 minutes. The balls should puff up and turn lightly golden. Serve them warm—they’re at their best this way.
Storage
These are best eaten warm and freshly baked. If you want to get ahead, freeze the dough or the shaped balls, then bake them whenever you need them.
To keep cooking without animal products, check out my vegan recipes.
Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 200 g barista-style oat milk gluten-free
- 50 g olive oil
- 120 g Just Egg
- 250 g gluten-free, soy-free shredded vegan cheese preferably Violife shredded cheddar
- 450 g tapioca flour
- 6 g salt
- 6 g garlic powder optional
Instructions
Method
- Bring the oat milk and olive oil to a boil over medium heat.
- Remove from the heat immediately.
- Set aside.
- In a mixing bowl, combine the tapioca flour, salt, and garlic powder.
- Slowly pour the hot oat milk and olive oil mixture into the dry ingredients.
- Taste the dough and adjust the seasoning, if needed.
- Mix until the dough is smooth but still firm.
- Add the Just Egg and shredded vegan cheese.
- Mix well until the cheese is fully incorporated into the dough.
- Once the mixture is uniform, shape the dough into a ball.
- Add more flour if the dough is too wet.
- Add more liquid if the dough is too dry.
- Lightly oil your hands to prevent the dough from sticking.
- Roll the dough between your palms into small, bite-sized balls.
- Place them on a prepared baking sheet lined with parchment paper or a silicone baking mat.
- Let the dough rest for at least 20 minutes before baking.
- Freeze them if you are not using them right away.
- Bake for 15–18 minutes in a preheated 190°C oven, until the cheese balls have puffed up and are lightly golden.
- Serve warm.
