Pao de Queijo (Brazilian Cheese Bread)
[Vegan]

Pao de Queijo (Brazilian Cheese Bread) [Vegan]

Pão de Queijo, which literally translates to “bread of cheese,” originated during slavery times in the Brazilian state of Minas Gerais. The cassava root, also known as manioc, yuca, or tapioca, was peeled, grated, and cooked by Portuguese colonizers. The residue from this process, essentially tapioca starch, was gathered by enslaved... Pão de Queijo, which literally translates to “bread of cheese,” originated during slavery times in the Brazilian state of Minas Gerais. The cassava root, also known as manioc, yuca, or tapioca, was peeled, grated, and cooked by Portuguese colonizers. The residue from this process, essentially tapioca starch, was gathered by enslaved people, who then formed it into balls and baked it. After slavery ended in Brazil in 1888, people started adding milk and cheese to the recipe, turning it into what is still known as Pão de Queijo. It’s something that every Brazilian household makes and eats regularly. There are even entire stores, like A Casa do Pão de Queijo (“the house of cheese bread”), dedicated to it. Fernanda, one of my closest friends whom I’ve known for over twenty years, was the first person to introduce me to Brazilian culture and cuisine. I later stayed with her and her family in Brazil for a few months and got to eat Pão de Queijo almost every day during my time there. She and another Brazilian friend of ours, Luisa, went vegan a few years ago and thus began our quest to veganize the Brazilian classics they grew up with and I had grown to love as well. This recipe is a favorite that was created in Luisa’s kitchen. Read More