Here's a sneak peak into my upcoming book, the Vegan Creamery.

Malloumi
Makes 14 ounces

I’ve been vegan so long that admittedly there are some cheeses I’ve never had, halloumi being one of them. A Greek cheese that has recently gained popularity as a savory option for grilling, halloumi apparently holds its shape when heated and doesn’t melt , making it similar to paneer but with a different flavor. I was curious what it was like, so I read up on its characteristics and came up with an alternative. I doubt my goldenhued “malloumi,” made from mung beans, is an exact replica, but it hits the mark when it comes to a tasty, creamy option that can be grilled. Consider it the halloumi’s plantbased cousin.

1 ½ cups water
½ cup (4 ounces or 112 grams) split mung beans
¼ cup (50 grams) avocado or refined coconut oil, melted
2 tablespoons (9 grams) nutritional yeast
1 ½ teaspoons (9 grams) sea salt
¼ teaspoon Thermophilic culture
2 tablespoons tapioca starch
2 tablespoons potato starch

Combine the water, mung beans, coconut oil, nutritional yeast, and salt in a blender and process until smooth and creamy. Add the culture and process again.