Brazilian Cheese Bread (Pão de Queijo)

1/4 Cup Aquafaba (Chickpea Brine)

3 Tablespoons Olive Oil

3 Tablespoons Vegan Butter, Melted

2/3 Cup Unsweetened Non-Dairy Milk

1/2 Teaspoon White Vinegar

1 1/2 Cups Tapioca Flour

1 Tablespoon Nutritional Yeast

2 Teaspoons Confectioner's Sugar

1 Teaspoons Baking Powder

6 Ounces Vegan Mozzarella-Style Cheese

1 Teaspoon Salt

Preheat your oven to 400 degrees and lightly grease two mini muffin pans.

Simply place all of the ingredients into a blender and pulse until smooth. You don't need to worry about over-mixing the dough, since there's no gluten to work up here. Pause as needed to scrape down the sides of the blender to ensure that everything is thoroughly incorporated.

Once completely smooth, pour the batter into your prepared mini muffin pans so that they're filled 3/4 of the way to the top. Bake for 16-20 minutes, until puffy and evenly browned all over.

Remove from oven and let cool on a rack for a few minutes. Don't be alarmed if some of them fall in the center as they cool.

Serve right away and eat while still warm.

Makes 2 - 2 1/2 Dozen Rolls

©Hannah Kaminsky