You can keep the dough in the fridge for 2 days or freeze dough balls before baking for up to 3 months.
455g potatoes, peeled and chopped
1/3 cups water plus water to boil the potatoes
2 cups tapioca flour
1/4 cup nutritional yeast
2 tsp salt
1/2 tsp baking powder
1/2 cup Vegusto No-Moo Piquant (you can use any vegan cheese you like)
1/3 cup vegetable oil
1 - In a small saucepan boil the water and cook the potatoes until tender, drain and mash.
2 - Preheat oven to 250 degrees. Line a baking tray with parchment paper.
3 - In a small bowl mix the tapioca flour, nutritional yeast, salt and baking powder.
4 - In a large bowl mix the cheese, 1/3 cup water and oil. Add mashed potatoes, mix together.
5 - Combine wet and dry ingredients to make a soft, smooth dough.
6 - Make small balls using your hands and transfer to the baking sheet. Bake the balls for 20 minutes or until puffed up and lightly golden.
Serve while hot! Enjoy!!
Source - Veg News