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    Home » Vegan Cheese

    Vegan Halloumi

    Published: Oct 18, 2022 Updated: Oct 18, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Halloumi

    This vegan halloumi seriously tastes just like the real thing. It’s tangy yet mild with heaps of cheesy flavor and a great texture!

    Slices of grilled vegan halloumi on a gray plate.

    Is that grilled tofu you see before you? Heck no, that’s vegan halloumi!

    It may look a little like grilled tofu (and it does have tofu IN it) but the taste is pure halloumi.

    From what we could find online, it seems that most people simply grill tofu with a cheesy marinade to mimic the tastes and textures of halloumi. This is great, but we wanted to take it a bit further and really recreate that halloumi flavor. So that’s exactly what we did.

    We adapted our vegan feta recipe to make it a little milder in flavor, a bit more yellow in color and then grilled it to get perfect slices of vegan grilled halloumi. It is seriously delicious and the taste is spot ON.

    The only thing that is not just like halloumi, is the texture. Regular grilled halloumi tends to have a very rubbery texture whereas our vegan version is more of a melty cheese texture inside. Honestly, I think ours is better.

    You’ll also love our vegan brie, vegan mozzarella and vegan cheddar cheese.

    Ingredients For Vegan Halloumi Cheese:

    Ingredients for vegan halloumi.

    Ingredient Notes

    • Raw cashews – we did not soak our cashews first as we made this in a high speed blender (Vitamix). If you don’t have a high speed blender it would be best to use a food processor instead. If you do want to soak the cashews then do a quick 15 minute soak in hot water. Place the cashews in a bowl, pour over boiling hot water from the kettle until the cashews are submerged. Leave them to soak for 15 minutes and then drain and rinse.
    • Turmeric – is just for a little color.
    • Soy sauce – can be replaced with tamari.
    • White vinegar – we used distilled white vinegar as it adds a wonderful tanginess that mimics the flavor of cheese. I don’t recommend substituting this, though other vinegars like apple cider vinegar will of course work in a pinch.
    • Miso paste – we used white miso paste (it’s not actually white at all as you can see) but red or brown miso will also work just fine.
    • Lemon juice – tastes best when freshly squeezed but bottled will also work.
    • Agar agar powder – this must be powder and not flakes. It should also be a 100% pure agar agar powder.
    Slices of grilled vegan halloumi on a gray plate.

    How To Make Vegan Halloumi From Scratch – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add raw cashews, firm tofu, ¼ cup water, lemon juice, distilled white vinegar, nutritional yeast, salt, garlic powder, onion powder, dijon mustard, soy sauce, miso paste and turmeric to the blender or food processor and blend until smooth. It will be thick. Leave it in the blender, and set aside.
    Ingredients added to blender and blended.
    • Prepare an 8×4 loaf pan by spraying it with non-stick spray. Set aside.
    • Add 1 cup of water to a saucepan along with agar agar powder and bring to the boil, stirring constantly.
    Agar agar powder and water added to saucepan and mixed.
    • When it comes to a rolling boil, set a timer for 1 minute and let it boil, while you continue to stir, for the full 1 minute.
    Agar agar powder and water boiling in a saucepan.
    • Moving very quickly, as the agar agar begins to set fast, pour the agar agar mix into the blender on top of the other blended ingredients and blend it in quickly.
    Pouring agar agar mix into blender and blending.
    • Immediately pour this out into your prepared 8×4 loaf pan.
    • Smooth it down and then place it into the fridge to set. It starts to set very quickly but should be completely set and firm within an hour.
    Vegan halloumi mix in loaf pan and then set.
    • Once set, loosen the sides with a knife and then tip it out onto a wooden cutting board.
    • Cut into slices. Don’t make the slices too thin or they will be too fragile for the grill pan. You want them fairly thick (as pictured).
    Vegan halloumi on a wooden board and then cut into strips.
    • Place the slices onto a parchment lined baking sheet and brush them with olive oil.
    Slices of vegan halloumi on a parchment lined baking sheet and then brushed with olive oil.
    • Heat a non stick grill pan over medium heat. When the pan is hot, place the halloumi strips into the pan and let them sear and cook for about 2 minutes until browned with grill lines.
    Slices of vegan halloumi added to hot grill pan and then flipped.
    • Then flip them over and cook the other side for about 2 minutes until browned with grill lines.
    Vegan halloumi slices in a grill pan.
    • Repeat with the next batch of vegan halloumi slices. Serve warm.
    Slices of grilled vegan halloumi on a gray plate.

    Serving Suggestions

    This vegan halloumi makes a wonderful addition to any salad but it’s especially amazing in a vegan pasta salad, vegan macaroni salad, vegan couscous salad or vegan quinoa salad. It’s also great mixed into your vegan stroganoff for a vegan halloumi stroganoff!

    It can also be smashed on crackers or sandwiches or toast.

    Slices of grilled vegan halloumi on a gray plate.

    Chef’s Tips

    1. High speed blender or food processor. If you don’t have a high speed blender (like a Vitamix or Blendtec) then it would be best to use a food processor instead. You may not get the texture quite as smooth, but it won’t make any difference to the deliciousness of the final result.
    2. Non-stick grill pan. Your grill pan should be non-stick so that you don’t have to worry about it sticking to the pan. The cheese is still fairly soft, so if there is any sticking it will simply break.
    3. The grill pan must be hot. When you add your slices of halloumi the grill pan should already be hot, so that it will sear nicely. Leave it to cook for 2 minutes before you flip it.
    Slices of grilled vegan halloumi on a gray plate.

    Storing and Freezing

    Keep your vegan halloumi stored in the fridge for up to a week. You can reheat it in the microwave or in a hot pan, or just enjoy it cold.

    It’s also freezer friendly for up to 3 months. Thaw it in the fridge and then reheat it in the microwave or in a hot pan, or enjoy it cold.

    Slice of vegan halloumi broken in half.

    More Vegan Cheese Recipes

    • Vegan Camembert
    • Vegan Cream Cheese
    • Vegan Cottage Cheese
    • Sliceable Cashew Cheese

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slices of grilled vegan halloumi on a gray plate.

    Vegan Halloumi

    This vegan halloumi seriously tastes just like the real thing. It's tangy yet mild with heaps of cheesy flavor and a great texture!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Greek-Inspired
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 10
    Calories: 107kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Raw Cashews (150g)
    • 8 ounces Firm Tofu (226g)
    • ¼ cup Water (60ml)
    • 2 Tablespoons Lemon Juice Freshly Squeezed
    • 1 Tablespoon Distilled White Vinegar
    • 2 Tablespoons Nutritional Yeast Flakes
    • 1 teaspoon Salt
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 2 Tablespoons Dijon Mustard
    • 1 Tablespoon Soy Sauce or Tamari
    • 1 Tablespoon White Miso Paste
    • ⅛ teaspoon Turmeric
    • 1 cup Water (240ml)
    • 1 Tablespoon Agar Agar Powder Not Flakes
    • Olive Oil For Brushing
    Prevent your screen from going dark

    Instructions

    • Add raw cashews, firm tofu, ¼ cup water, lemon juice, distilled white vinegar, nutritional yeast, salt, garlic powder, onion powder, dijon mustard, soy sauce, miso paste and turmeric to the blender or food processor and blend until smooth. It will be thick. Leave it in the blender, and set aside.
    • Prepare an 8×4 loaf pan by spraying it with non-stick spray. Set aside.
    • Add 1 cup of water to a saucepan along with agar agar powder and bring to the boil, stirring constantly.
    • When it comes to a rolling boil, set a timer for 1 minute and let it boil, while you continue to stir, for the full 1 minute.
    • Moving very quickly, as the agar agar begins to set fast, pour the agar agar mix into the blender on top of the other blended ingredients and blend it in quickly.
    • Immediately pour this out into your prepared 8×4 loaf pan. Smooth it down and then place it into the fridge to set. It starts to set very quickly but should be completely set and firm within an hour.
    • Once set, loosen the sides with a knife and then tip it out onto a wooden cutting board. Cut into slices. Don't make the slices too thin or they will be too fragile for the grill pan. You want them fairly thick.
    • Place the slices onto a parchment lined baking sheet and brush them with olive oil.
    • Heat a non stick grill pan over medium heat. When the pan is hot, place the halloumi strips into the pan and let them sear and cook for about 2 minutes until browned with grill lines. Then flip them over and cook the other side for about 2 minutes until browned with grill lines.
    • Repeat with the next batch of vegan halloumi slices. Serve warm.

    Notes

    1. Raw cashews – we did not soak our cashews first as we made this in a high speed blender (Vitamix). If you don’t have a high speed blender it would be best to use a food processor instead. If you do want to soak the cashews then do a quick 15 minute soak in hot water. Place the cashews in a bowl, pour over boiling hot water from the kettle until the cashews are submerged. Leave them to soak for 15 minutes and then drain and rinse.
    2. Lemon juice – tastes best when freshly squeezed but bottled will also work.
    3. Distilled white vinegar – adds a wonderful tanginess that mimics the flavor of cheese. I don’t recommend substituting this, though other vinegars like apple cider vinegar will of course work in a pinch.
    4. Miso paste – we used white miso paste (it’s not actually white at all as you can see) but red or brown miso will also work just fine.
    5. Turmeric – is just for a little color.
    6. Agar agar powder – this must be powder and not flakes. It should also be a 100% pure agar agar powder.
    7. High speed blender or food processor. If you don’t have a high speed blender (like a Vitamix or Blendtec) then it would be best to use a food processor instead. You may not get the texture quite as smooth, but it won’t make any difference to the deliciousness of the final result.
    8. Non-stick grill pan. Your grill pan should be non-stick so that you don’t have to worry about it sticking to the pan. The cheese is still fairly soft, so if there is any sticking it will simply break.
    9. The grill pan must be hot. When you add your slices of halloumi the grill pan should already be hot, so that it will sear nicely. Leave it to cook for 2 minutes before you flip it.
    10. Storing and freezing: Keep it stored in the fridge for up to a week. You can reheat it in the microwave or in a hot pan, or just enjoy it cold. It’s also freezer friendly for up to 3 months. Thaw it in the fridge and then reheat it in the microwave or in a hot pan, or enjoy it cold.

    Nutrition

    Serving: 1Serve | Calories: 107kcal | Carbohydrates: 7g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anna says

      October 19, 2022 at 6:47 am

      This is just what I’ve been waiting for! I love Halloumi and being vegan, it is something that I have missed constantly. Thank you for this out of this world recipe, Alison!5 stars

      Reply
      • Alison Andrews says

        October 19, 2022 at 11:02 am

        You’re so welcome Anna! 🙂

        Reply

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