Tapioca Caviar

a vegan delight
tapioca caviar

Tapioca Caviar

This Tapioca Caviar, or faux caviar, is a great, inexpensive, nutritious, and healthy hors d’oeuvres for your parties. It is also a conversation piece: Tapioca Caviar? Really? How do you do that?…


It is easy and  better than cheap caviar. So, if you can’t go for a Caspian Beluga, or you are vegan, go for the Tapioca Caviar.


I learned it from the French chef Claude Troisgros, and I sort of do it my own way.


Ideal to serve on Deviled Eggs for an Easter brunch or dinner.


1 cup of tapioca pearls
2 litres of water
Soy sauce
Olive oil

Serves 8

tapioca caviar

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tapioca caviar

Nutritional Analysis

Good points
  • Low in saturated fat
  • No cholesterol


Boil the water, add the tapioca pearls, and cook for about 20 or 25 minutes or until the pearls are clear, soft but firm. Be careful not to overcook!


Rinse immediately in cold water, manipulating the tapioca with your hands to ensure you wash out as much starch as possible.


Pour the Tapioca Caviar in a container with a lid. Add soy sauce to soak it in. Cover and take to the refrigerator for 24 hours.


Drain the soy sauce excess and if you want, rinse it once again quickly and drain. Pour back in the container. Add a little bit of olive oil.


Serve it on Deviled Eggs, small toasts, or blini, with sour cream or Greek yogurt.


Thaïs Lips is an English Portuguese translator, also translating French and Spanish as source languages. She specializes in legal, financial, social sciences and pharmaceuticals. She is a conference interpreter. Thaïs attended law school in Brazil, has a Certificate of Proficiency in English from the University of Michigan and a Teaching English as a Second Language (TESOL) certificate from the University of Colorado in Denver. She has lived in Brazil, England, Wales, France, and Oman.

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