Prep time: 10 min
Cook time: 35 min
Ingredients:
1/4 cup plant milk
1/3 cup olive oil
1/2 cup water
2 cups tapioca flour
1/4 cup vegan HARD cheese, grated
2 small potatoes, peeled and cooked
4 tbsp nutritional yeast
1 tsp garlic powder
1/4 tsp black powder
1/4 tsp ground turmeric
1 tsp salt
Directions
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cook your potatoes till soft.
In a large bowl, combine the tapioca starch, salt, garlic powder, onion powder, black pepper, turmeric, and nutritional yeast. Whisk to combine.
In a small bowl, combine boiling water, olive oil, and plant milk. Add the liquid mixture to the tapioca mixture, stirring until most of the dry ingredients have been incorporated.
Add the cooked potato and grated cheese, stirring and mashing it with the back of your spoon until incorporated. Then, using your hands, knead the dough together until it becomes smoother. There will be some dry bits of dough, just press and knead them into the dough.
Scoop the dough by tablespoon and roll into balls. It is helpful to squeeze the dough together a few times as you roll to make a cohesive ball. Space about 1 1/2-inch apart on a baking sheet.
Bake for 35 minutes. The outsides should be dry, and the bottoms should start turning golden brown (lifting one to check). The tops of the cheese bread will not really brown at all.
Let the cheese bread cool for a few minutes on a baking sheet before serving. Enjoy!