Plant-Based Halloumi

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Plant-Based Halloumi: Homemade Vegan Cheese Magic!

If you’ve been missing the salty, chewy, grillable goodness of halloumi on a plant-based diet, this recipe is for you! This vegan halloumi is golden, crispy on the outside, soft on the inside, and packed with that signature savory flavor. Perfect for grilling, pan-frying, or adding to salads, wraps, and mezze platters.

Ingredients

  • 1 ½ cups firm tofu (pressed & drained)

  • ½ cup raw cashews (soaked in hot water for 2 hrs)

  • 3 tbsp tapioca starch (for that chewy stretch)

  • 2 tbsp nutritional yeast (cheesy flavor)

  • 3 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt (adjust to taste)

  • ½ cup plant milk (unsweetened)

‍ Instructions

  1. Blend cheese base: Add tofu, cashews, plant milk, lemon juice, vinegar, nutritional yeast, and spices to a blender. Blend until completely smooth.

  2. Thicken mixture: Transfer to a saucepan, stir in tapioca starch, and cook over medium heat until thick, stretchy, and pulling away from the sides (like a soft dough).

  3. Shape into block: Transfer into a container lined with parchment paper. Press down evenly and refrigerate for at least 4 hours (or overnight) to firm up.

  4. Slice & grill: Cut into thick slices, brush with olive oil, and grill or pan-fry until golden with beautiful char lines.

Serving Ideas

  • Serve hot with a squeeze of lemon juice.

  • Add to Mediterranean bowls, wraps, or mezze platters.

  • Pair with olives, pita bread, and hummus for the ultimate vegan feast.

✨ This vegan halloumi is grill-friendly, savory, and satisfying — proof that plant-based cheese can be just as magical as the original!

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