Vegan Brazilian Cheese Bread

Course Snack
Cuisine Brazilian
Keyword Bread, Cheese
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 20
Author Jaime Hall


  • 1 tablespoon golden flaxseed meal
  • 1 cup tapioca flour tapioca starch is the same
  • 1/2 cup potato starch different from potato flour
  • 1 teaspoon sea salt finely ground
  • 1 teaspoon baking powder
  • 1/2 cup packed vegan mozzarella cheese I use Hello Friend Foods Mozzarella
  • 2/3 cup plant-based milk I use almond milk
  • 1/3 cup olive oil you can use walnut, grapeseed or olive


  1. Make flax egg: In a small bowl mix together golden flaxseed meal and 3 tablespoons filtered water. Set aside.

  2. In a food processor or blender place tapioca flour, potato starch, salt and baking powder. Pulse a couple times to blend. Add vegan cheese and pulse a couple more times until broken into very small pieces. Stir flax egg and add along with oil and milk to dry ingredients. Blend well until smooth (about 30 seconds).

  3. Spoon batter into a greased mini muffin tin about one eighth from the top (It is important to bake these in a mini muffin tin as the cooking time would vary from a standard size). If any muffin receptacles remain empty, place one teaspoon of water in each empty muffin receptacle. Bake at 400 degrees Fahrenheit for about 18 to 20 minutes depending on oven. Should be firm on the outside but puffy and very lightly browned. 

  4. Remove from oven and cool on rack for a couple of minutes and serve. Store leftovers in an airtight container. These rolls will reheat nicely.