🌰💛 The Secret to Vegan Grilling Cheese: Easy Cashew "Halloumi" Recipe
ingredients:
- 1 ½ cups raw cashews, soaked in hot water for at least 4 hours (225 grams)
- 1 ½ cups water (360 ml)
- ¼ cup nutritional yeast (15 grams)
- 3 tablespoons lemon juice
- 2 tablespoons tapioca starch
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- 2 tablespoons olive oil (for brushing)
directions:
1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine the soaked cashews, water, nutritional yeast, lemon juice, tapioca starch, salt, and optional garlic powder.
3. Blend on high speed until completely smooth and creamy. This may take a few minutes.
4. Pour the mixture into a saucepan over medium heat.
5. Cook, stirring constantly, for about 5-8 minutes, or until the mixture thickens significantly and becomes very smooth and elastic. It should form a ball that pulls away from the sides of the pan.
6. Remove the saucepan from the heat.
7. Lightly oil a container (a square or rectangular one works well). Pour the hot cashew mixture into the container and spread it evenly.
8. Let it cool slightly, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up completely.
9. Once chilled and firm, remove the vegan "halloumi" from the container. You can slice it into thick pieces.
10. To cook, heat a grill pan or skillet over medium-high heat. Brush the "halloumi" slices with olive oil.
11. Grill for 2-3 minutes per side, or until golden brown and slightly crispy.
12. Serve your homemade vegan "halloumi" warm in salads, sandwiches, or enjoy it grilled on its own.
Recipe Information: Preparation Time: 4 hours 10 minutes (including soaking) | Cooking Time: 15 minutes | Total Time: 4 hours 25 minutes + chilling time | Calories per Serving: Approximately 180 | Number of Servings: 6
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