VEGAN HALLOUMI CHEESE (SOY-FREE)

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Have you ever heard of halloumi? This Eastern Mediterranean cheese is a must-try! Traditionally made from goat and sheep's milk, halloumi can also be made with cow's milk. Or in my case, it's 100% plant-based!!!

I first tried halloumi when my hubby and I were visiting my parents in Cyprus. My dad loved it, and we had never heard of it before. He told us that it could be baked until crispy and would transform our lunch salads or toasties. We were skeptical, but he was right!

A cheese that can be grilled or even fried? Yes, that's right. Halloumi has a high melting point, so it doesn't become runny when cooked. In fact, it gets super crispy. This is why it's a popular meat substitute for vegetarians in the Mediterranean region.

We loved halloumi at first bite, but shortly after my husband was diagnosed with MS, we stopped eating dairy. This was years ago, but I never forgot about halloumi. That's why it was only natural that it was on my to-try vegan cheese list.

Ever since going dairy-free, I have missed eating cheese so much. Over the past few years, I have tried to veganize so many cheeses that I used to love. With great success, we have made vegan mozzarella, cheddar, brie with white rind, blue cheese, cream cheese, and many more. Now, finally, we can add halloumi to our vegan cheese list too.

I am so excited to share this recipe with all of you!

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Vegan Halloumi Cheese


Ingredients


  • 1 cup raw cashew nuts, soaked
  • 1 cup water
  • ⅓ cup tapioca flour
  • 3 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 1 tsp agar agar
  • ½ tsp Himalayan pink salt
  • Garlic and onion powder to taste

Directions


Soak cashew nuts overnight or at least 4 hours. The longer you soak them, the easier they will blend into a creamy, smooth mixture. Drain the cashew nuts.

Add all ingredients to a high-speed blender and blend until smooth and creamy.

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Transfer the mixture to a pot or skillet and heat over medium to medium-high heat, stirring constantly.

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When the mixture starts to boil, reduce the heat and simmer for another 2-3 minutes to thicken the cheese. Keep stirring and make sure not to burn the mixture. When the mixture starts coming together in a cheesy ball, remove it from the heat.

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Line a baking sheet or other large, flat tray or cutting board with parchment paper. Spread the cheese on the baking paper. Add another piece of parchment paper on top. Using a rolling pin (I don't have one, so I use a bottle), flatten out the cheese in a thin layer between the two pieces of parchment paper.

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Chill the cheese in the fridge for 4-6 hours. When set, roll up the parchment paper to store the cheese for a few days.

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As needed, cut the cheese layer into smaller pieces and pan-fry in cooking oil over medium to medium-high heat on both sides until golden brown and crisp.

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You can use this crispy baked halloumi in salads, toasties, and much more. We just love it. It's super crispy on the outside but still a little gooey and cheesy on the inside

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ


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ALL CONTENT IS MINE AND ORIGINAL!

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