Pão de Queijo, Brazilian cheese bread, is an addictively delicious food. Traditionally, it is made using eggs, dairy cheese and milk. However, as we are keeping this recipe completely plant-based those ingredients were omitted. Nonetheless, these pães de queijo taste extremely cheesy and have a chewy centre enclosed in a thin pastry-like case.
For this recipe, we were inspired to use potatoes for several reasons. We retained the traditional tapioca starch used in making pão de queijo. However, as we were excluding three important ingredients, we needed an ingredient which could act as a binder that also would not make the final product too firm. We also needed an ingredient containing more starch for the chewy texture and the ability for the pão de queijo to still have a soft stretchy cheese-like interior when warm or hot. Finally, our decision to use potatoes, in particular, was because we knew it would serve the purposes we need it for based on research. From reading through the recipes of others such as a translated version of this pão de queijo de batata recipe, stretchy vegan cheese recipes and Japanese imomochi recipes, we realised that potatoes were our best option for experimenting to develop this recipe.
This recipe also includes an infusion of garlic and onions. Although these were flavour profiles we wanted to introduce. They ended up just contributing to the cheesy flavour of our pães de queijo making them even more addictive.
Without further ado, here is or vegan pão de quijo recipe!
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