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Ingredients

cooking spray 3 tablespoons water 1 tablespoon flax seed meal 1 cup tapioca flour ½ cup potato starch 1 teaspoon baking powder 1 teaspoon salt ½ cup shredded mozzarella-style vegan cheese (such as Daiya®) ⅔ cup almond milk ⅓ cup olive oil

Nutrition Info

135.2 calories carbohydrate: 15.6 g cholesterol: : - fat: 7.7 g fiber: 0.2 g protein: 0.8 g saturatedFat: 1.6 g servingSize: - sodium: 316.1 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
Combine tapioca flour, potato starch, and baking powder in the bowl of a food processor, blend until well combined. Add vegan Mozzarella cheese, mix well. Mix in flaxseed mixture, almond milk, and olive oil, with the processor running, and blend until a smooth and soft batter forms.
Spoon batter into the prepared mini muffin tin, filling each 2/3 to the top.
Bake in the preheated oven until cheese breads are puffy and lightly golden, about 20 minutes.

24 cheese breads

This light and fluffy vegan version of the most delicious gluten-free Brazilian cheese bread will be impossible to resist!