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.