Vegan Halloumi Recipe: Easy, Delicious Dairy-Free Cheese

Looking for a plant-based twist on one of the world’s most beloved cheeses? This homemade vegan halloumi recipe brings all the squeaky, salty charm of the classic Cypriot cheese—without any dairy.

Whether you’re missing that golden-crusted, chewy bite from your pre-vegan days, or you’re simply curious about new dairy-free kitchen adventures, this recipe is about to become a favorite. Using simple, wholesome ingredients, you can whip up a batch of vegan halloumi that grills, fries, and pairs beautifully with salads, wraps, and even as a stand-alone snack.

No complicated techniques or specialty ingredients required—just a little time, creativity, and a love of good food.

This vegan halloumi is inspired by years of experimenting with plant-based cheese recipes. The final result?

A delicious, protein-rich, and versatile non-dairy cheese you can enjoy year-round. If you’ve always wanted to make your own vegan cheese at home, or you’re looking for a fun kitchen project, read on for a step-by-step guide to achieving that signature halloumi taste and texture—100% cruelty-free!

Why You’ll Love This Recipe

• Crispy and Chewy Texture: This vegan halloumi gets perfectly golden and crisp on the outside while staying satisfyingly chewy inside—just like real halloumi.
• Simple Ingredients: No need for exotic or hard-to-find items. Everything you need can be found at most supermarkets.
• High in Protein: Thanks to tofu and chickpea flour, each serving is packed with plant-based protein.
• Allergy-Friendly: The recipe can be made soy-free and gluten-free with easy swaps.
• Perfect for Grilling or Frying: Add it to salads, wraps, grain bowls, or enjoy as a snack—this cheese holds its shape beautifully when cooked.
• Customizable Flavors: Adjust the herbs, spices, and saltiness to make it your own.
• Impressively Authentic: Even dairy lovers will be amazed by the familiar flavor and satisfying bite.

Ingredients

Equipment

• High-Speed Blender or Food Processor
• Cheesecloth or Clean Kitchen Towel
• Heavy Pan or Skillet (for frying or grilling)
• Mixing Bowl
• Rubber Spatula
• Baking Dish or Small Loaf Pan (optional, for shaping)
• Cutting Board
• Sharp Knife
• Paper Towels (for pressing tofu)

Instructions

1. Press the Tofu:

   Begin by draining the firm tofu and wrapping it in a clean kitchen towel or several layers of paper towels. Place a heavy object (like a skillet or canned goods) on top and let it press for at least 20–30 minutes to remove excess water.

   This step is crucial for achieving the right texture.

2. Prepare the Vegan Halloumi Mixture:

   Once the tofu is pressed, break it into chunks and add it to your blender or food processor. Add chickpea flour, tapioca starch, lemon juice, apple cider vinegar, nutritional yeast, olive oil, sea salt, dried oregano, garlic powder (if using), and filtered water.

3. Blend Until Smooth:

   Blend all ingredients together on high speed until a completely smooth, thick batter forms. Scrape down the sides as needed.

   The mixture should be creamy but not runny—if too thick, add a splash more water.

4. Shape the Halloumi:

   Line a small baking dish or loaf pan with cheesecloth or parchment paper. Pour the mixture in and smooth the top with a spatula.

   Tap the pan gently on the counter to remove air bubbles. If you don’t have a mold, simply shape into a thick slab using your hands and wrap tightly in cheesecloth.

5. Steam or Bake the Cheese:

   Steaming method: Place the wrapped mixture into a steamer basket and steam over simmering water for 30–35 minutes. Baking method: Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, until firm and set.

   Let cool to room temperature before handling.

6. Cool and Chill:

   Allow the vegan halloumi to cool completely. For best texture, refrigerate for at least 2 hours (or overnight) to firm up.

   This step helps the cheese slice cleanly and improves its bite.

7. Slice and Grill or Fry:

   Once chilled, carefully slice the halloumi into 1/2-inch thick slabs or sticks. Heat a non-stick skillet or grill pan over medium-high heat.

   Add a touch of olive oil and fry each slice for 2–3 minutes per side, until golden and crispy.

   Tip: Avoid overcrowding the pan, and don’t move the cheese too soon! Let it form a crust before flipping for best results.

8. Serve and Enjoy:

   Serve hot and fresh, or let cool for salads, wraps, and more. Sprinkle with extra sea salt, lemon juice, or fresh herbs if desired.

Tips & Variations

• Make it Soy-Free:

  Use unsweetened soy-free firm tofu alternatives (like chickpea tofu or store-bought soy-free blocks), and adjust seasonings to taste. You can find more soy-free vegan recipes for inspiration.

• Herb it Up:

  Add chopped fresh mint, parsley, or thyme to the mixture for a Mediterranean twist.

• Spice Variation:

  Try smoked paprika, black pepper, or za’atar for extra flavor.

• Use in Recipes:

  Cube the vegan halloumi and add to creamy vegan pasta dishes or healthy vegetable sautés for a protein boost.

• Freeze for Later:

  The cheese freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge before grilling or frying.

• Adjust Saltiness:

  Halloumi is traditionally salty, but feel free to reduce the salt to suit your taste or dietary needs.

• Texture Control:

  For a firmer cheese, add 1 more tablespoon each of chickpea flour and tapioca starch; for a softer cheese, reduce each by 1/2 tablespoon.

Pro Tip: For the ultimate vegan halloumi toastie, grill the cheese until deeply golden, then sandwich between slices of homemade bread. Try this Vegan Bread Machine Recipe for Soft, Delicious Loaves!

Nutrition Facts

Nutrition values are approximate and will vary based on exact ingredients used.

Serving Suggestions

• Grilled Vegan Halloumi Salad: Toss cubes of warm, crispy cheese with fresh tomatoes, cucumbers, olives, and a drizzle of olive oil and lemon for a classic Mediterranean salad.
• Wraps & Sandwiches: Layer fried vegan halloumi in pita bread with hummus, greens, and roasted veggies for a hearty lunch.
• Vegan Mezze Platter: Serve with olives, grape leaves, and dips like Lipton Vegetable Dip for an impressive appetizer spread.
• Breakfast Toast: Top toasted sourdough with avocado, pan-fried halloumi, and chili flakes for a protein-rich breakfast.
• In Pasta or Grain Bowls: Cube and toss into pasta, couscous, or quinoa bowls for extra flavor and texture.
• With Roasted Vegetables: Add to roasted or grilled vegetable platters for a delicious, filling meal. Try pairing with dishes from Peruvian Vegetable Recipes for Flavorful Healthy Meals.
• BBQ Skewers: Thread halloumi cubes onto skewers with veggies and grill for a party-ready dish.

Conclusion

Homemade vegan halloumi is a true game-changer for any plant-based kitchen. With its crispy, golden crust and irresistibly chewy center, it captures everything you love about the original—without any compromise in flavor or ethics.

This recipe is both approachable and adaptable, perfect for weeknight meals, special occasions, or whenever you need a quick protein boost.

Whether you’re new to vegan cheese-making or a seasoned plant-based chef, this vegan halloumi will quickly become a staple in your repertoire. Pair it with salads, wraps, pasta, or simply snack on it straight from the pan.

If you enjoyed this recipe, be sure to explore more creative vegan dishes, like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or discover hearty meal ideas in our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy cooking—and even happier eating!

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