Vegan Halloumi Cheese

1. Cashews should boil for ten minutes in water to make them soft.
2. After that, drain, rinse with cold water, and empty a second time before that.
3. Place the cashews in a blender with a cup of fresh water, nutritional yeast flakes, lemon juice, onion, garlic, and cornstarch powders; mix while smooth.
4. Move the cashews and cream into a skillet with a nonstick surface and cook, stirring regularly, for two to three minutes, when the mixture thickens into a paste.
5. Spoon into a 10-inch (23 or 25 cm) loaf pan (or similar mold or container) and freeze for one hour (or store in the frig for the entire night).
6. After the mixture solidifies, gently release the edges and transfer the cashew halloumi to a cutting mat.
7. Warm a nonstick pan using a little oil to it.
8. Halloumi are set and cooked for two to three minutes off each side over medium heat, till it is golden brown.
9. Additionally, while the halloumi is in the pan, sprinkle it with a glaze of olive oil, honey, lemon juice, pepper flakes, thyme, and olive oil.
10. Serve warm, garnished with herbs and rough sea salt to taste.
11. It’s delicious on salad or toast with avocados.

Nutritional facts:
Carbohydrates: 16.7 g.

Calories: 205 kcal.

Sugar: 3.9 g.

Calories: 205 kcal.

Protein: 6.8 g.