Fresh herbs (such as parsley, dill, or chives)
Instructions:
Preparation of Cashews:
Begin by boiling the cashews in water for about ten minutes until they become soft. This step is crucial for achieving the creamy texture needed for the halloumi.
Blending:
Once the cashews are boiled, drain them and rinse with cold water. Drain them again thoroughly.
Place the cashews in a high-speed blender along with 3/4 cup of fresh water, nutritional yeast flakes, lemon juice, onion powder, garlic powder, and a pinch of salt.
Blend the mixture until it becomes completely smooth and creamy. This may take a few minutes, so be patient to ensure there are no chunks left.
Cooking the Mixture:
Transfer the blended cashew cream to a nonstick skillet.
Cook over medium heat, stirring constantly, for about 2-3 minutes until the mixture thickens into a paste-like consistency. The agar powder will help in setting the mixture into a firm cheese-like texture.
Setting the Cheese:
Spoon the thickened mixture into a 10-inch loaf pan or any mold of your choice. Smooth the top with a spatula.
Freeze the mixture for about one hour or refrigerate it overnight to allow it to set properly.
Preparing the Halloumi:
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