If you’ve been looking for a vegan halloumi that actually holds its shape when cooked, this homemade vegan halloumi is one to try. It’s firm enough to slice, browns beautifully in a pan or sandwich press and has a soft, slightly stretchy texture when heated. It’s also packed with savoury, cheesy flavour thanks to nutritional yeast, white miso, Dijon, lemon, garlic and onion.

Unlike traditional halloumi, this version is completely vegan and dairy-free, making it a great option for plant-based families. It’s made from a simple combination of cashews, tofu, tapioca starch and agar agar, with no dairy or animal products involved. Because you’re making it at home, you also know exactly what has gone into it.

I love recipes like this because they work for the whole family rather than needing to make a separate baby or toddler version. The finished halloumi can be sliced and griddled, added to salads, tucked into toasties or served alongside vegetables and other family favourites. For younger children, simply serve it in an age-appropriate shape and size and keep in mind that it is a salty food.

The texture is one of my favourite things about this recipe. The agar agar helps the halloumi set firmly in the fridge, while the tapioca starch gives it some elasticity when heated. It doesn’t try to replicate the very rubbery, squeaky texture of traditional halloumi (thankfully!) – instead, you get a firm outside with a softer, slightly stretchy centre once cooked.

It’s also completely homemade, with no added dairy, artificial flavours or preservatives. The flavour comes from simple pantry ingredients that work together to create that salty, tangy and savoury taste you want from halloumi. The cashews add richness, tofu gives the cheese structure and nutritional yeast and miso bring plenty of umami.

Once the mixture is blended, it is cooked until incredibly thick before being pressed into a mould and chilled. It’s worth knowing that the mixture will be very thick by this point, but that is exactly what you want. Once chilled, it firms up enough to slice and cook however you like.

We love ours griddled in the sandwich press until golden and browned, but you can also pan-fry it and serve it with salads, vegetables or in toasties. And if you’re making it for the adults, try cutting it into little pieces and tossing it through our spicy homemade hot honey sauce for a sweet, salty and chilli-packed version.

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Vegan Halloumi

Prep Time 5

Cook Time 3

Setting Time 4

Total Time 4 8

Servings 6

Suitable For 12m+

Metric - US Customary Units

Ingredients

150 g raw cashews (soaked and drained)
200 g firm tofu
45 g tapioca starch
2 tsp agar agar powder
200 ml soy milk (unsweetened)
2 tbsp refined coconut oil (melted, can sub with unrefined, it will just have a light coconut flavour)
25 g nutritional yeast
1 tbsp white miso
2 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp garlic powder (increase to 1 tsp if you want a stronger savoury flavour)
1/2 tsp onion powder (increase to 1 tsp if you want a stronger savoury flavour)
1 tsp sea salt (omit if serving under 12 months)
½ tsp apple cider vinegar

Hot "honey" sauce - for adults and older kids

60 ml rice malt syrup
1/4 tsp vanilla extract
2 tsp chilli flakes
Pinch sea salt

Instructions

Add all ingredients, including the agar agar, to a high-powered blender and blend until completely smooth. The mixture will be very thick, so you may need to stop and scrape down the sides several times to get everything moving.
Transfer the mixture to a large saucepan over medium heat. Stir continuously with a spatula, making sure to scrape along the bottom and sides of the pan.
Continue cooking and stirring until the mixture becomes extremely thick and forms a thick, foldable mass that pulls away from the sides of the pan (this will take about 2-3 minutes). The tapioca starch will transform as it heats, giving the mixture its stretchy, cohesive texture. Because the mixture is so thick, it may not come to a conventional boil. The important thing is that it is thoroughly heated and the tapioca has activated.
Immediately transfer the hot mixture to a silicone container, or a lined loaf tin. Press and smooth the mixture firmly into an even block.
Refrigerate for approximately 4 hours, or until completely firm and chilled.
Once set, remove from the mould and slice into 5 strips, turning on its side, and cutting in half again (we find this makes 10-12 large pieces, with 2 large pieces being one portion). Cook however you like. For griddled slices, place in a sandwich press and cook at 180c/350f for 3–4 minutes, or until golden and brown.
For our hot honey version, cut the halloumi into small pieces and pan-fry with a little olive oil. Add our hot honey sauce and cook until the pieces are coated and golden.