Two-Step Vegan Halloumi Cheese – Oil Free


I tried dairy halloumi cheese only once or twice before I became vegan. I was fascinated by it’s ability to remain un-melted even with heating on a hot grill. I became curious about a vegan version and my search found many a version based on seasoned tofu, but no set cheeses.


This cheese is mild and creamy, it can be used as a halloumi or just as a mild cheese for grating or slicing. It’s actually better than the dairy version as it’s not rubbery.


It’s a great addition to a sandwich, especially to top a veggie burger and makes a truly special salad, served with a herby dressing.


To grill the cheese can be tricky so leave some time to experiment. The cheese will melt, the trick is to catch it before it fully melts but has browned and it will reset once removed from the heat very quickly. I used a griddle pan but any non-stick frying pan or cast iron will work. It needs to be truly non-stick and you need a very thin spatula to flip the cheese to ensure you bring the crisped up pieces with you instead of them sticking to the pan. Any left behind can be scraped up onto the hot cheese and will set to it. A dusting of flour can aid in the process. It’s important not to have the heat to high otherwise the cheese will melt before it’s had a chance to colour. In any case, you can slice it onto whatever you’d like to serve it on and grill it until golden, that way it doesn’t matter if it melts, it will still firm up with crisp golden flecks of deliciousness.



  • 1 ¾ cups / 400 ml unsweetened soya milk (or other unsweetened plant milk)
  • 1 tsp coarse sea salt
  • 1 tsp apple cider vinegar
  • 2 tsp kappa carageenan powder
  • 4 tbsp nutritional yeast flakes
  • 2 tbsp brown rice flour
  • 1 tbsp potato or corn starch
  • 1 tsp white miso
  • 1/4 tsp vegan lactic acid powder (or vegan probiotic or vitamin C powder)



Blend all the ingredients together in a blender until completely smooth. Scrape into a saucepan and cook over a medium heat, scraping the bottom and stirring with a flexible spatula until you have a very thick, stringy mass, like a very thick cheese sauce. Pour into a loaf pan or other container and chill until set solid before using.






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26 Responses to Two-Step Vegan Halloumi Cheese – Oil Free

  1. Harriet Hope says:

    Oh my goodness, the holy grail of veganism. Definitely trying this – it’s the one thing stopping my boyfriend going vegan!

  2. tinyvixon says:

    This is amazing! Cannot wait to try this 🙂

  3. Veggiewitch says:

    Reblogged this on veggiewitch and commented:
    Yummy! 😀

  4. This looks amazing! Thanks for sharing.

  5. Kayse says:

    This looks so so amazing, Poppy. You’re a true genius.

  6. Tash's Table says:

    What’s the texture like, I’m assuming it’s not squeaky like regular Halloumi? Also how long does it last in the fridge/have you tried freezing it? Thanks so much for this recipe, I’m super keen to try it!

    • Poppy says:

      No it’s not squeaky nor rubbery as I say in the post which I was personally pleased about! It is firm when cooled, creamy and mild flavoured. I hope you enjoy it!

  7. Division Claudia says:

    Hi Poppy 🙂
    Awesome recipe!! 🙂 where can I get the kappa carageenan powder? is there any substitution for it? I’m really looking forward to try it, homemade vegan cheese… love it ❤

  8. Poppy, you’re amazing! Always give us a surprise. Will try it later. Thanks

  9. That looks amazing, Poppy! Wow!

  10. April @ The Balanced Vegan says:

    Looks great Poppy! I’ll have to tell my hubby 🙂 oh, you might want to amend the heading as soy milk is about 1/3 fat from memory. Xx

  11. Natalie says:

    This looks great. One question, what does the carrgeenan do and can I sub it with something similar?

  12. Pingback: adviceforvegans: For all my cheese lovers out there, enjoy my... -

  13. Pingback: 10 Tips to Stay Healthy Over Christmas and a Really Easy Vegan Cheese! | Bunny Kitchen

  14. jes says:

    Hi, I was wondering if potassium citrate is a suitable replacement for the lactic acid. I’m new to this. Thanks.

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