Brazilian Cheese Bread

Makes 28 puffs

What You Need:

1 pound Yukon Gold potatoes, peeled and chopped 
6-1/3 cups water, divided
2 cups tapioca flour
1⁄4 cup nutritional yeast
2 teaspoons salt, divided 
1⁄2 teaspoon baking powder
1 tablespoon dried oregano (optional)
1⁄2 cup vegan mozzarella cheese shreds
1⁄3 cup canola oil

What You Do:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 
2. In a small saucepan over high heat, add 6 cups water, 1 teaspoon salt, and potatoes. Cook until tender. Drain and mash potatoes.
3. In a small bowl, add tapioca flour, nutritional yeast, salt, baking powder, and oregano and whisk well.
4. In a large bowl, add cheese, remaining 1/3 cup water, and oil. Add mashed potatoes, mix together, and let cool. 
5. Combine wet and dry ingredients to make a soft, smooth dough.
6. Roll dough in 1-1⁄4-inch balls and transfer to prepared baking sheet. Bake rolls for 30 to 35 minutes until puffed up and lightly golden. Serve hot.

Chef's Tip: You can keep the dough in the fridge for 2 days or freeze dough balls before baking for up to 3 months.

Photo: Daniel Biron