Blend the Base: Combine the raw cashews, firm tofu, ¼ cup of water, lemon juice, distilled white vinegar, nutritional yeast, salt, garlic powder, onion powder, Dijon mustard, soy sauce, white miso, and turmeric in a high-speed blender. Blend until completely smooth and creamy, about 1-2 minutes.

Prepare the Loaf Pan: Spray an 8x4 inch loaf pan with non-stick cooking spray to prevent sticking and set aside.

Boil the Agar Agar: In a small saucepan, bring 1 cup of water to a boil. Add agar agar powder and stir until dissolved, boiling for 1 minute.

Combine Agar Mixture with Blend: Pour the hot agar agar mixture into the blended ingredients and blend again briefly until well combined.

Chill to Firm Up: Pour the mixture into the prepared loaf pan, smooth the top, cover with plastic wrap, and chill for about 60 minutes.

Slice and Oil: Once firm, remove from the pan and slice into thick pieces about ½ inch. Brush each slice lightly with olive oil.

Grill the Halloumi: Preheat a non-stick grill pan over medium heat. Grill the oiled slices for about 2 minutes on each side until browned.

Serve and Savor: Serve warm in salads, pasta, or as a snack.