In a Nutshell
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Cheese Bread, also know as "pão de queijo" in Brazil and “Chipa” in many South American countries is a traditional side dish that is naturally gluten-free, has a delicious chewy texture in the inside and a crusty exterior. It can be enjoyed at any time of the day - as a quick snack with tea or breakfast or a side dish to a main meal. We have made a delicious dairy-free version using cashew milk and nutritional yeast to get that similar cheesy flavor. Give it a try! You won’t be able to tell its dairy-free. Enjoy!
- 1 cup cooked Russet potato
- 2 cups (236g) tapioca starch
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 pinches ground turmeric
- 2 tablespoons nutritional yeast*
- 3/4 cup cashew milk made with the NutraMilk, hot
- ⅓ cup olive oil
For cashew milk
- 1 cup (150g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
- Start by making fresh cashew milk with the NutraMilk:
- Place cashews in the NutraMilk container.
- Press Butter cycle, set for 3 minutes.
- Press Start.
- Open the container lid, add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense.
- Press Start and open spigot to fill your storage container.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Pierce the potato with a fork and cook on appropriate setting in microwave until cooked and mashes well with a fork.
- In a large bowl, combine tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.
- In a small bowl, combine hot cashew milk and olive oil. Whisk to combine. Add the liquid mixture to the tapioca mixture with a wooden spoon or spatula, stirring until most of the dry ingredients have been incorporated.
- Add the cooked potato and stir and mash with the back of the spoon until mostly incorporated. Then, using your hands, squeeze and knead the dough together until it becomes smoother.
- There will be some dry bits of dough, just press and knead them into the dough.
- Scoop the dough by tablespoon, and roll into balls. It is helpful to squeeze the dough together a few times as you roll to make a cohesive ball. Space about an inch and a half apart on baking sheet.
- Bake for 32 to 35 minutes. The outsides should be dry and the bottoms should start turning a golden brown (lift one to check). The tops of the cheese bread will not really brown at all.
- Allow vegan Brazilian cheese bread to cool for a few minutes on baking sheet. Serve warm. Best eaten the day they are made.
- For leftovers: Store any leftovers in an airtight container in the refrigerator.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Salted Plains.