Cassava Bread Recipe Vegan: Easy, Delicious, and Healthy

If you’re searching for a delicious, gluten-free, and entirely vegan bread option, look no further than cassava bread. This traditional staple, made from the starchy root of the cassava plant, is naturally grain-free and packed with subtle flavors that pair wonderfully with both sweet and savory dishes.

Whether you’re gluten-intolerant, following a paleo lifestyle, or simply want to try something new in your baking repertoire, cassava bread is a fantastic choice. Its crispy texture and earthy taste will have you reaching for seconds.

In this recipe, I’ll walk you through making authentic cassava bread from scratch, using only simple, wholesome ingredients. It’s a rewarding process that brings a taste of tropical cuisine right into your kitchen.

Plus, it’s perfect for those committed to vegan cooking since it contains no animal products at all. Ready to master this versatile, nourishing bread?

Let’s dive in!

Why You’ll Love This Recipe

Cassava bread stands out because it’s not only gluten-free and vegan but also incredibly easy to prepare with minimal ingredients. Unlike traditional breads, it doesn’t require yeast or long rising times, making it perfect for quick baking sessions.

This bread offers a satisfyingly crisp texture and a slightly sweet, nutty flavor from the cassava flour. It’s also naturally grain-free, making it suitable for paleo and keto diets.

The recipe is versatile enough for you to enjoy it plain, or customize with herbs and spices.

Most importantly, cassava bread is a fantastic way to incorporate a new and nutritious root vegetable into your diet. It’s packed with carbohydrates for energy and free from common allergens like gluten, dairy, and soy.

Ingredients

• 2 cups cassava flour (make sure it’s finely ground and dry)
• 1/2 teaspoon sea salt
• 3/4 cup water (warm, adjust as needed)
• 2 tablespoons olive oil (or any neutral vegetable oil)
• Optional: 1 teaspoon baking powder (for slight puffiness)
• Optional herbs or spices (e.g., rosemary, garlic powder, chili flakes)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Rolling pin (optional but helpful)
• Baking sheet or cast iron skillet
• Parchment paper or silicone baking mat
• Oven or stovetop griddle
• Knife or pizza cutter (for slicing)

Instructions

1. Prepare your dry ingredients: In a large mixing bowl, combine the cassava flour, sea salt, and baking powder (if using). Stir thoroughly to ensure even distribution.
2. Add wet ingredients: Gradually pour in the warm water and olive oil into the dry mixture. Use a wooden spoon or your hands to combine everything into a dough. It should form a soft but manageable dough that isn’t sticky. If the dough feels too dry, add a teaspoon more water at a time.
3. Knead the dough: Turn the dough onto a lightly floured surface with cassava flour and knead gently for about 2 minutes, until smooth and pliable.
4. Divide and roll out: Divide the dough into 6-8 equal portions. Using a rolling pin, flatten each portion into a thin circle or oval, about 1/8-inch thick. If you prefer, you can simply press the dough flat with your hands.
5. Cook the bread: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the flattened dough pieces onto the sheet. Bake for 12-15 minutes, flipping halfway through, until the bread is golden and crispy.
6. Alternative stovetop method: Heat a cast iron skillet or non-stick pan over medium heat. Cook each piece of dough for 3-4 minutes per side until browned and crisp.
7. Cool and serve: Remove the cassava bread from the heat and let it cool on a wire rack. Enjoy warm or at room temperature.

Tips & Variations

For a more aromatic bread, add finely chopped rosemary, thyme, or garlic powder to the dry ingredients before mixing.

Make it sweet: Incorporate a tablespoon of coconut sugar and a pinch of cinnamon into the dough for a subtly sweet version, perfect for breakfast or snacks.

Use as wraps or crackers: Roll the dough thinner for crispy crackers, or slightly thicker for soft wraps. Both work wonderfully for sandwiches or dipping.

Storage: Cassava bread is best eaten fresh but can be stored in an airtight container at room temperature for up to 3 days. Reheat in a toaster or oven to crisp it back up.

Substitutions: If you can’t find cassava flour, you can experiment with tapioca flour, but the texture will be different and less rustic.

Nutrition Facts

Serving Suggestions

Cassava bread is incredibly versatile and can be enjoyed in many ways. Serve it warm with vegan butter and a drizzle of agave syrup for a simple sweet treat.

It also pairs beautifully with savory toppings like avocado mash, hummus, or your favorite vegan cheese.

For a heartier meal, use cassava bread as a wrap for grilled vegetables or tempeh. It makes a great accompaniment to soups and stews, especially those with tropical or spicy flavors.

Check out our Low Fodmap Appetizer Recipes for ideas on light bites that complement this bread perfectly.

Conclusion

Cassava bread is an excellent addition to any vegan kitchen, offering a gluten-free, grain-free alternative to traditional breads without sacrificing flavor or texture. Its simple ingredient list and straightforward preparation make it accessible for cooks of all skill levels.

Whether baked or pan-fried, cassava bread delivers a delightful crispness and subtle sweetness that can be customized with herbs or spices.

By mastering this recipe, you unlock a world of healthy, delicious options to diversify your meals. Pair it with fresh ingredients or explore creative variations to keep your palate excited.

If you enjoyed this recipe, you might also love our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes for more vegan delights. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cassava Bread Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and delicious vegan cassava bread made from grated cassava and coconut milk. Perfect as a gluten-free snack or side dish.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 cups grated cassava (yuca)”, “1 cup coconut milk”, “1/2 teaspoon salt”, “1 tablespoon coconut oil”, “1 teaspoon baking powder”, “1 tablespoon maple syrup”, “1/4 cup shredded coconut (optional)”, “1/2 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine grated cassava, coconut milk, and salt.”}, {“@type”: “HowToStep”, “text”: “Add coconut oil, baking powder, maple syrup, and vanilla extract; mix well.”}, {“@type”: “HowToStep”, “text”: “Fold in shredded coconut if using.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into a greased baking dish.”}, {“@type”: “HowToStep”, “text”: “Bake for 20 minutes or until golden brown.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before slicing and serving.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “2g”, “fatContent”: “8g”, “carbohydrateContent”: “25g”}}