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Instructions:
Preparation of Cashews:
Begin by boiling the cashews in water for about ten minutes until they become soft. This step is crucial for achieving the creamy texture needed for the halloumi.
Blending:
Once the cashews are boiled, drain them and rinse with cold water. Drain them again thoroughly.
Place the cashews in a high-speed blender along with 3/4 cup of fresh water, nutritional yeast flakes, lemon juice, onion powder, garlic powder, and a pinch of salt.
Blend the mixture until it becomes completely smooth and creamy. This may take a few minutes, so be patient to ensure there are no chunks left.
Cooking the Mixture:
Transfer the blended cashew cream to a nonstick skillet.
Cook over medium heat, stirring constantly, for about 2-3 minutes until the mixture thickens into a paste-like consistency. The agar powder will help in setting the mixture into a firm cheese-like texture.
Setting the Cheese:
Spoon the thickened mixture into a 10-inch loaf pan or any mold of your choice. Smooth the top with a spatula.
Freeze the mixture for about one hour or refrigerate it overnight to allow it to set properly.
Preparing the Halloumi:
Once the mixture has solidified, carefully release the edges and transfer the cashew halloumi to a cutting board.
Warm a nonstick pan over medium heat and add a small amount of oil.
Slice the halloumi into desired shapes and cook each piece for about 2-3 minutes on each side until golden brown.
Applying the Glaze:
While the halloumi is cooking, prepare the glaze by mixing olive oil, lemon juice, thyme, and maple syrup in a small bowl.
During the last minute of cooking, brush the glaze over the halloumi pieces in the pan. This will give the cheese a beautiful, flavorful coating.
Serving:
Serve the vegan halloumi warm, garnished with fresh herbs and a sprinkle of rough sea salt to taste.
This cheese is delicious on salads, toast with avocados, or as a standalone snack.
Tips:
Blending: Ensure the cashew mixture is blended to a very smooth consistency for the best texture. A high-speed blender works best for this purpose.
Cooking: Be careful not to overcook the cashew mixture in the skillet, as it can become too thick and difficult to spread.
Freezing: Freezing helps to set the cheese quickly. If you choose to refrigerate overnight, ensure it is well covered to prevent it from drying out.
Glaze Application: Apply the glaze towards the end of cooking to avoid burning the maple syrup.
Nutritional Information (Per Serving):
Calories: 205 kcal
Carbohydrates: 16.7 g
Protein: 6.8 g
Fat: 12 g
Sugar: 3.9 g
Fiber: 1.5 g
Sodium: 150 mg
Additional Notes:
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