- Cashews should boil for ten minutes in water to make them soft.
- After that, drain, rinse with cold water, and empty a second time before that.
- 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.
- 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.
- 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).
- After the mixture solidifies, gently release the edges and transfer the cashew halloumi to a cutting mat.
- Warm a nonstick pan using a little oil to it.
- Halloumi are set and cooked for two to three minutes off each side over medium heat, till it is golden brown.
- 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.
- Serve warm, garnished with herbs and rough sea salt to taste.
- 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.
