Vegan Halloumi Cheese
Learn how to make vegan halloumi cheese at home with this easy recipe. Perfect for grilling, salads, and plant-based meals!
Ingredients
- 1 cup raw cashews soaked for 1 hour
- 1/2 block firm tofu about 7 oz, pressed and drained
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/4 cup coconut oil melted or 2 teaspoons agar-agar powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder optional
- 1/4 cup water more if needed for blending
- 1 tablespoon fresh mint chopped, optional
Instructions
- Place cashews in warm water and let them soak for at least 1 hour. Drain and rinse before using.
- In a high-speed blender, combine the soaked cashews, tofu, nutritional yeast, lemon juice, melted coconut oil (or agar-agar), salt, and garlic powder (if using). Pour 1/4 cup of water into it to make blending easier. Blend until smooth and creamy.
- If using agar-agar, transfer the mixture to a saucepan and cook over medium-low heat for 3-5 minutes, stirring constantly until thickened.
- Transfer the mixture into a mold or container lined with parchment paper for easy removal.
- Smooth the top with a spatula. Allow it to cool down to room temperature, then place it in the fridge for at least 4 hours to firm up.
- Remove the cheese from the mold, slice it into thick blocks, and grill or pan-fry over medium heat until golden brown on both sides.
Notes
- Storage: Keep any leftovers in a sealed container in the fridge, and they’ll stay fresh for up to 5 days. You can freeze it, too, and it’ll stay good for up to 3 months.
- Consistency Tip: If the mixture is too thick to blend, add an extra tablespoon of water at a time until smooth.
- Flavor Variations: Add chopped fresh mint or oregano for a more Mediterranean flavor.