Preparation of Cashews: Begin by boiling the cashews in water for about ten minutes until they become soft.

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 ¾ 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.

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.

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: Once the mixture has solidified, carefully release the edges and transfer the cashew halloumi to a cutting board. Warm a nonstick pan over medium heat and add a small amount of oil. Slice the halloumi into desired shapes and cook each piece for about 2-3 minutes on each side until golden brown.

Applying the Glaze: While the halloumi is cooking, prepare the glaze by mixing olive oil, lemon juice, thyme, and maple syrup in a small bowl. During the last minute of cooking, brush the glaze over the halloumi pieces in the pan.

Serving: Serve the vegan halloumi warm, garnished with fresh herbs and a sprinkle of rough sea salt to taste.