Go Back
+ servings
Print Recipe
4 from 1 vote

Vegan Cheese Potato Bread

This vegan cheese potato bread has a delicious filling with a crispy outer layer. It's flavorful and made with just a few simple ingredients.
Course: Appetizer, Breakfast, Side Dish
Cuisine: Asian
Keyword: Asianbread
Servings: 2
Author: woonheng


  • 120 g all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 75 g plant milk room temperature (used Oatly)
  • 1 tablespoon vegan butter softened, plus more for cooking
  • 1 medium-sized potato
  • 1 tablespoon nutritional yeast
  • salt to taste
  • a handful of chopped green onions
  • tablespoons vegan mayo
  • vegan cheese as your heart desires


  • Prepare the dough. Stir together flour, salt, and baking powder in a large mixing bowl. Using a pair of chopsticks or spatula, stir the flour while adding the milk until incorporated. You may have dry spots of flour left in the bowl.
  • Add the softened and use your hand to knead it into a soft dough. (Since this is a soft dough, I used a glove to prevent sticking). Cover the dough with a damp paper towel and cover the bowl with a lid. Refrigerate for about an hour or overnight.
  • Prepare the filling. Clean a potato and punch a few holes with a fork. Place in a pot and cover with enough water. Boil until tender, about 30-45 minutes. Transfer the potato to an ice bath to cool down. Then, peel off the skin. Mash the potato in a bowl until no lumps appear. Season with nutritional yeast, salt (I used ¼ teaspoon), chopped scallions, and vegan mayo. Mix to combine. Taste test and season accordingly. Please note that some vegan cheese is saltier, so adjust the taste as needed.
  • Lightly dust a work surface with flour. Remove the dough from the refrigerator.
  • Roll it out into a large thin circle, about 12 to 14 inches in diameter. Shred about ½ cup of vegan cheese in the middle of the dough. Then, top with the seasoned mashed potatoes and more cheese if needed.
  • Lift up the sides of the dough and start to pleat to seal towards the middle to close all the openings (see video).
  • Then, gently flatten it using a rolling pin into a 10 to 12 inches diameter bread.
  • To cook the bread, melt a tablespoon of butter in a hot skillet. Place the bread in, seamed side down. Brush the top with melted vegan butter. Pan-fry until each side is deeply golden, flipping a few times if necessary.
  • Serve warm as-is or with a side of chili oil.