• 1 cup of cooked cassava
  • 1 cup of vegetable milk
  • 6 tablespoons of sweet sprinkles
  • 3 tbsp cornstarch
  • Optional: 1 tbsp nutritional or brewer's yeast
  • 1 tablespoon of vinegar
  • 50 ml olive oil (or oil)
  • Salt to taste


  • Step 1: Cook the cassava

  • Step 2: Put all the ingredients, except the oil, in a blender and blend until smooth

  • Step 3: Place the mixture in a saucepan and stir constantly over low heat, stirring until the dough is heavy and difficult to stir, between 10 and 20 minutes

  • Step 4: Turn off the heat, add the oil and mix until all the oil is incorporated into the dough

  • Step 5: Put it in a greased mold, press it well and put it in the fridge for 6 hours


  • 1: Nutritional or beer yeast serves to taste

  • 2: The more patience on the stove the better, 10 minutes is enough, but 20 is better

  • 3: To help tighten the cheese, you can cover it with cling film and place a weight on top