Deliciously Cheesy: DIY Vegan Halloumi Made with Almonds! ✨
ingredients:
- 2 cups blanched slivered almonds (200g), soaked in hot water for 30 minutes and drained
- 1 ½ cups water (360ml)
- ¼ cup nutritional yeast (20g)
- 2 tablespoons tapioca starch
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons olive oil, for cooking
directions:
1. After soaking, blend the drained almonds and water in a high-speed blender until completely smooth and creamy. This may take a few minutes.
2. Pour the almond milk mixture through a fine-mesh sieve lined with cheesecloth into a saucepan, pressing down on the solids to extract as much liquid as possible. Discard the almond pulp.
3. Add the nutritional yeast, tapioca starch, lemon juice, onion powder, garlic powder, salt, and smoked paprika (if using) to the saucepan. Whisk well to combine.
4. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly and pulls away from the sides of the pan, about 5-7 minutes.
5. Remove the pan from the heat and let the mixture cool slightly for a few minutes.
6. Line a small container (about 6x4 inches) with parchment paper. Pour the thickened almond mixture into the container and spread it evenly.
7. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and firm up for at least 2 hours, or preferably overnight.
8. Once chilled and firm, carefully remove the almond halloumi from the container using the parchment paper.
9. Slice the halloumi into desired shapes and thicknesses.
10. Heat olive oil in a non-stick skillet over medium heat. Cook the halloumi slices for 2-3 minutes per side, or until golden brown and slightly crispy.
11. Serve warm in salads, sandwiches, or enjoy as is!
Recipe Information:
Preparation Time: | 20 minutes (plus soaking and chilling) | Cook Time: | 7-10 minutes | Total Time: | 2 hours 37 minutes + chilling | Calories per Serving: | Approximately 180 | Number of Servings: | 6
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