Pour olive oil, water, plant based milk, and salt into a large saucepan. place over high heat.
When the mixture comes to a boil, remove from heat immediately. Stir in tapioca flour and garlic until smooth. Set aside to rest for 10-15 minutes.
Stir the Daiya Cheddar Style Shreds and egg replacer into the tapioca mixture until well combined. The mixture should be chunky like cottage cheese.
Roll the mixture into bite sized balls onto a parchment lined baking sheet.
Bake in preheated oven for 20-35 minutes, until the tops are lightly browned and crispy.
Serve with Daiya Plain Cream Cheese Style Spread if desired and enjoy!