Of which 1 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Unsaturated fat (olive oil) · Protein (nutritional yeast)
Allergens none
Vegan potato pão de queijo (Brazilian cheese bread)
No cheese, no egg, but with that cheesy touch thanks to nutritional yeast.
Ingredients
- 2 cups cooked mashed potato, firm mash (450 g / 16 oz)
- 1½ cups sweet cassava starch, polvilho doce (180 g / 6½ oz)
- 1 cup sour cassava starch, polvilho azedo (120 g / 4 oz)
- ⅓ cup olive oil (53 g / 1¾ oz)
- 1 tsp salt (6 g)
- 3 tbsp nutritional yeast (15 g / ½ oz)
- water, as needed — only if needed, to adjust the dough
Method
- Preheat the oven to 200 °C (400 °F).
- In a bowl, mix the still-warm mashed potato with the olive oil, salt and nutritional yeast.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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