The gluten-free and vegan cheese ball recipe came to revolutionize the parties of the intolerant∕celiacs!!! It's our turn to celebrate with dignity!
This recipe was developed with great care., thinking mainly of those who have children at home with dietary restrictions. Can you imagine having a party and not having coxinha, cheese ball, bolo… pois saiba que muitas pessoas ainda vivem essa realidade e até deixam de comemorar aniversários por não saber o que servir.
Watch the recipe video
![BOLINHA DE QUEIJO COMO VOCÊ NUNCA VIU [sem glúten e vegana]](https://i.ytimg.com/vi/5Y9RJ7G1qDU/hqdefault.jpg)
The truth is that there is a replacement for everything., the question is to find the best and tastiest way to reformulate that favorite recipe. Inclusive, if you want to see a recipe for coxinha also gluten-free and vegan to complement the party menu, click here.
First of all, to make this gluten-free and vegan cheese ball recipe you will need to watch a very quick video on how to make vegan cheddar cream, because it is with him that we are going to make the filling:
Or if you prefer, see the recipe described here in this post.
For those who don't know this cheddar cream is the potato base, carrot and nutritional yeast. It is very easy to make and tastes very similar to cheese., however if you are not lactose intolerant, you can use regular cheese.
For the filling we will need:
- 1∕2 vegan cheddar cream recipe
Place the vegan cheddar in a square or rectangular freezer-safe container.. Freeze for no minimum 5 hours (I left overnight). Remove from the freezer and allow to thaw for a few minutes at room temperature.. Prepare the cheese ball dough in the meantime.. When it has defrosted a little, cut the cheddar into small cubes. Leave a few to immediately fill the balls and keep the rest in the freezer until you use it..
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For mass:
- 2 cups of chopped boiled potatoes
- 1∕2 cup of the potato cooking water
- 4 tablespoons of oil
- 1 dessert spoon of salt
- 1 cup of rice flour
Mash the potato well and mix with all the other ingredients until it becomes a homogeneous mass.. Remembering that: You can't have a single piece of potato, otherwise it will be more difficult to shape the balls.
Take a sufficient amount to form the cheese ball the size you want.. Open in the palm of your hands and place a square of frozen vegan cheddar in the middle.. Close carefully and pass in rice flour to finish. Fry in hot oil (medium heat) until it's golden. Remove on a plate with paper towels and enjoy.!
This was one of the recipes I made and loved the most in my life.! I was very impressed with the result. Honestly, when I had the idea, I thought it wouldn't work., but with patience and a lot of testing, it was show!
Tips for a successful gluten-free and vegan cheese ball recipe
Good, I'm going to mention here some things that I got wrong in the first attempts of the recipe so you don't get it wrong too.
- The main puzzle of this recipe is the freezing point of cheddar, pois o mesmo precisa descongelar um pouco para que você consiga cortar em cubinhos mas ao mesmo tempo não pode estar “aguado” já derrentendo quando for colocar de recheio.
- When we let the cheddar square melt a lot, it releases water and it becomes more difficult to close the ball and shape. Not to mention that water in contact with oil doesn't work very well, right?? As much as we dip in rice flour, this thawing water can cause a popped ball, with stuffing lost when frying.
- Another very important point is the oil temperature.. The first time I fried it in oil heated on high heat and many of them burst.. This time, fritei em fogo médio e apenas as que estavam muito “molhadas” deram uma pequena estourada (it didn't lose all the stuffing but it cracked).
- And when I say in the preparation method that the potato has to be completely mashed, I say PURE!!!!!! if it gets little, it will be harder to close the ball and it won't look so pretty inside (because when you bite, the potato pieces will appear). If you need, baton no liquidizer or no mixer, the potato with the cooking water to be very homogeneous.
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