Halloumi Cheese (No Dairy)!

/Halloumi Cheese (No Dairy)!

Halloumi Cheese (No Dairy)!

Here is an option for the cheese lovers; Vegan Halloumi cheese!

Vegan Halloumi Cheese
Servings Prep Time
4people 5minutes
Cook Time
Votes: 44
Rating: 3.91
Rate this recipe!
Print Recipe
Haloumi Cheese
Servings Prep Time
4people 5minutes
Cook Time
Votes: 44
Rating: 3.91
Rate this recipe!
Print Recipe
Haloumi Cheese
Servings: people Units:
  1. Place tofu into freezer overnight.
  2. Remove tofu from freezer and let thaw in fridge.
  3. Press liquid from tofu by placing it between two chopping boards and putting something heavy on top to weigh it down. (Make sure you put a tea towel underneath to catch the run-off)
  4. Pat the tofu dry and slice into 1/4 inch (1/2cm) slices.
  5. Prepare your marinade by combining remaining ingredients (except oil) in a bowl until well combined and smooth.
  6. Baste tofu slices on both sides and if you have time, let marinade for at least a couple of hours or over night. (I usually can't wait and cook them straight away) πŸ™‚
  7. Heat non-stick pan on high/medium-high (or BBQ) and add a little bit of oil. Add halloumi slices and cook on each side until golden and crispy (about 2 minutes on each side).
  8. Cook until all halloumi slices are done... serve and enjoy! AWESOME - Halloumi without the Dairy!!!!!! YUM! Enjoy πŸ™‚
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By |2016-03-15T15:18:58+10:00December 9th, 2013|Recipe, Videos|39 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Dennis November 8, 2014 at 10:19 pm - Reply

    Have you ever made a vegan blue cheese?

    • Anja November 10, 2014 at 1:32 am - Reply

      No, not yet πŸ™‚

  2. Rose November 29, 2014 at 7:22 pm - Reply

    Does it squeak though?! Have seen several vegan halloumi recipes replicating an appropriate flavour, but the texture is a big part of the experience of eating halloumi, which I miss (that and Cheshire/Wensleydale, everything else I have been able to veganise acceptably over the last 11 years).

    • Anja November 30, 2014 at 9:51 pm - Reply

      It almost squeaks. Not quite the same as real halloumi but the closest I have come to it πŸ™‚

  3. Rebeccar July 1, 2015 at 9:52 am - Reply

    Lemon juice makes it squeak. x

    • georgie January 24, 2016 at 6:00 pm - Reply

      how much lemon and when in the recipe should you add it? the squeak is the best part!

  4. Roast Pumpkin, Spinach, Halloumi & Burnt Sage Butter Lasagna | VEGGIE HERO July 24, 2015 at 7:39 am - Reply

    […] Option: Replace cheeses with available vegan cheeses or make your own vegan haloumi. Replace cow’s milk with soy orΒ nut milk. Use aΒ mild-flavoured oil instead of butter (heat […]

  5. vegan starseed September 7, 2015 at 3:10 am - Reply

    Genius, seems delicious!

    • Anja September 7, 2015 at 7:21 pm - Reply

      Glad you like it πŸ™‚

  6. Christy October 27, 2015 at 1:46 am - Reply

    What is the purpose of freezing the tofu? πŸ™‚ Thanks

    • Anja October 29, 2015 at 9:56 am - Reply

      It removes the moisture and gives it a different texture. Almost a bit more porous and meaty.

  7. Lucy October 29, 2015 at 4:19 pm - Reply

    Can you use an oil other than grapeseed? πŸ™‚

    • Anja October 30, 2015 at 12:46 pm - Reply

      Maybe a bit of coconut oil or rice bran oil. Or no oil if you want to leave it out altogether. I actually don’t cook with oil anymore.

  8. Paola November 4, 2015 at 9:46 am - Reply

    Hi there, thank you so much for your work.
    do you think i can bake the Halloumi Cheese instead?
    Thank you

    • Anja November 10, 2015 at 5:58 am - Reply

      Yes, I bake it sometimes and it is just a bit more dry – but so much more healthy πŸ™‚

  9. Sunny December 14, 2015 at 9:33 am - Reply

    I would love for you to come up with a vegan feta cheese replacement. I use to use it a lot in salads and I miss the extra pop it gives them. I figure if anyone can make something close to it, it would be you.

    • Anja December 16, 2015 at 2:15 pm - Reply

      I’ll add it to my to do list πŸ™‚

  10. Katarina February 5, 2016 at 1:19 am - Reply

    This doesn’t taste like halloumi at all! I guess your halloumi in America is the same as our halloumi in Europe, it’s still from Cyprus or Greece right? But I got a bit sceptical when there was no mentha/mint or any other herbal spice in this recipe. On the other hand, even though it doesn’t taste at all like halloumi it tastes a lot like chicken. It even tastes more like chicken than Quorn does. It was good, but I think there have to be mentha/mint to make it taste like halloumi, and also no tumeric.

    • Anja February 12, 2016 at 6:54 pm - Reply

      I have never had halloumi with mint. Sounds great.

      • Katarina February 15, 2016 at 8:51 pm - Reply

        Oh, interesting! I thought halloumi was the same all around the globe (and sorry if you’re not American, I realized you might be Australian, I don’t find it too easy to hear what accent/dialect people have in English because it’s not my native language). Anyway, traditionally (at least when it comes from Cyprus or Greece) halloumi is preserved in mentha leaves, so that’s how I’m used to it (even though the ones I buy in the store is not wrapped up in mentha leaves but rather are sprinkled with some mentha leave herb spice). It doesn’t really taste like mint, but it tastes very fresh. I asked my partner to taste the vegan halloumi also, the one I made with your recipe, and he also thought it tasted like chicken and was way off the taste of the halloumi we’re used to here in Sweden.

    • Zo February 18, 2016 at 1:32 am - Reply

      I’m from Greece and I have never had minty halloumi.
      It’s more Cypriot than Greek but I have been to Cyprus a lot.
      Just add the mint in yourself if that’s how you prefer it.
      I would personally suggest oregano for the true Greek experience

  11. Tracie October 24, 2016 at 8:58 pm - Reply

    Brilliant mouth watering video. I’ll be putting tofu in the freezer tonight. I neeeeed/ want this now yuuuummy

  12. Ron November 15, 2016 at 7:51 am - Reply

    When we have decent tasty alternatives for a full range of ‘real’ cheeses the world will have a lot more vegans. The loss of cheese seems to be big factor in stopping this. I’ve tried all the commercially made vegan cheeses and they’re horrible. Not one is worth the overpriced fat and calories that come with them.

  13. Jacqui December 7, 2016 at 8:45 am - Reply

    Thanks Anya – this haloumi is phenomo-bomb! I had it with your broccoli salad and that delish tahini/miso/orange dressing. I don’t even want to eat out anymore – just stay home and cook your fabulous recipes! Better than compromising in restaurants that don’t get there is a plant-based protein comunity out there that would love more than salad for a main course. *note – always have a block of tofu in the freezer.

    • Anja December 19, 2016 at 10:08 am - Reply

      So glad you like it as much as I do πŸ™‚

  14. Caroline February 7, 2017 at 5:26 pm - Reply

    Just made it Anja. Delicious texture is almost the same I’m like your friend, I love halloumi.but I won’t miss it now thanks to you. I did add lemon juice to one half of marinade (from another recipie) but either were as good. Thanks for your recipes. You’ve made it easy for me to transition to a vegan lifestyle. Never going back!

  15. JacQueline May 10, 2017 at 3:31 pm - Reply

    I saw your recipe after seeing another that featured Halloumi, which I had never heard of, & decided to search for the description. I was immediately intrigued & had all the ingredients.

    A few days later, today, I made it w/ Tempeh (I don’t eat unfermented soy)!! I couldn’t wait so I didn’t marinate. Just dipped & coated then into the pan w/ Coconut Oil. I topped Tostones (friend, crunchy green plaintains) with them & they were DE.LICIOUS!! I can’t wait to make more & use this “marinade” on other things.


    • Anja May 18, 2017 at 2:36 pm - Reply

      So glad that you like my recipe and the way you served it sounds delicious.

  16. Heather September 12, 2017 at 4:09 am - Reply


    Currently making this. How long do you suggest pressing the tofu for?

    • Anja September 12, 2017 at 1:28 pm - Reply

      I usually leave mine for about 20 minutes.

  17. Clare Jackman September 23, 2017 at 12:42 am - Reply

    I’m from the uk – with the nutritional yeast, what is the amount in grams that you use

    • Anja September 26, 2017 at 9:30 am - Reply

      Approximately 70g

  18. Marcus January 13, 2018 at 2:40 pm - Reply

    Do I drain the liquid away from the tofu before I freeze it? Then thaw and press?

    Thanks, just getting started with this cooking style. Great food. Looking forward to trying this recipe.

    • Anja January 16, 2018 at 5:31 pm - Reply

      You can if you like. But I just freeze the whole block in its packet.

  19. Naomie April 26, 2018 at 4:49 pm - Reply

    I don’t really appreciate Tofu, but after making this, I think it’s one of the best ways to use Tofu! It went down really well. My husband has been diagnosed with moderate coronary heart disease so we didn’t use the oil in the pan. Still works! Thanks Anja.

    • Anja May 29, 2018 at 6:41 am - Reply

      So glad you like the recipe. Yes it really does make it taste amazing!

  20. VJ May 19, 2018 at 6:14 am - Reply

    This recipe has become a firm favourite of mine – Whenever I want to impress guests I make small tofu/halumi cubes and either toss them in a green salad or serve them on top of quinoa – Everyone loves them. I have so many vegan ‘cheez’ recipe books, most of the recipes are time consuming and I need to hunt down ingredients – whereas this recipe uses ingredients found in every vegan kitchen, and takes only a few minutes to prepare.

    • Anja May 29, 2018 at 5:23 am - Reply

      Fantastic! So glad that you (and your guests) like the recipe as much as I do πŸ™‚

  21. Barry June 1, 2018 at 9:42 pm - Reply

    Try to buy Tofu from a Chinese store, way better than the plastic processed stuff. Try adding either dried Mint or Mint Leaves to your marinade. It is always used in Cypriot Halloumi, trust me, I live in Cyprus. BTW, the Violife product sucks.

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