Homemade Vegan Halloumi - Dairy-Free Cheese Recipe

A fun dairy-free halloumi alternative based on cashews. Surprisingly easy to make, salty, tangy & chewy.

Course Appetizer, Main Course, Salad

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Setting Time 3

Total Time 3 35

Servings slices

Calories 175kcal

Author Tajda Ferko

Equipment

Food processor or high-speed blender
Non-stick pan
Shallow dish (like a Tupperware or Ikea box)
Frying pan

Ingredients

1 cup raw cashews
¼ teaspoon dijon mustard
1 tablespoon lemon juice
1 teaspoon sea salt
1.5 tablespoon light olive oil
½ teaspoon white wine vinegar
3 tablespoon nutritional yeast
½ cup + 1 tbsp cold water
2.5 teaspoon agar agar
2 tablespoon cornstarch cornflour in UK

US Cups - Metric

Instructions

Boil cashews. Add cashews to a medium pan. Add boiling hot water. Boil for 15 minutes to soften. Drain well to remove any excess liquid.
1 cup raw cashews
Add ingredients. Add boiled cashews and the remaining ingredients to a blender or food processor.
¼ teaspoon dijon mustard, 1 tablespoon lemon juice, 1 teaspoon sea salt, 1.5 tablespoon light olive oil, ½ teaspoon white wine vinegar, 3 tablespoon nutritional yeast, ½ cup + 1 tablespoon cold water, 2.5 teaspoon agar agar, 2 tablespoon cornstarch
Blend. Blend on high speed until completely smooth (2-3 minutes).
Heat up. Transfer the mixture to a nonstick pan. Heat on medium heat while stirring continuously.
Thicken. The mixture will start thickening; by the end, it should not be liquidy (this will take 5-10 minutes).
Set. Transfer the thickened mixture to a shallow dish. Let it cool slightly, then set it in the fridge to thicken for about 3 hours.
Slice. Slice it into 6 equal slices.
Fry and serve. Gently fry on a lightly oiled pan for 5 minutes on each side until hot and slightly crispy.

Notes

Remember—while this recipe is rated beginner-friendly, it's still VERY important to follow it correctly. Otherwise, you might be wasting your time making something that turns out poorly.

This is why I encourage you to read the entire blog post above, including my expert tips, ingredient notes, and FAQ, before making it.

Tip 1 - Don't Skip— I strongly urge you NOT to skip agar agar. It's the key ingredient for mimicking the halloumi texture.

Tip 2 - Drain Thoroughly — Once you've boiled the cashews, drain them well.

Tip 3 - Go Slow —Be patient when heating the halloumi mixture. Whisk continuously to prevent lumps and ensure a smooth texture.

Tip 4 - Taste & Adjust — Taste the mixture before heating it. Adjust the seasoning to your taste.

Tip 5 - Allow To Set — It will need a minimum of 3 hours to set in the fridge fully. Don't rush the process.

To store - Store leftovers in an airtight container for up to 4 days.

Nutrition