Lupin Vegan Cheese

Delicious Lupin Vegan Cheese. Lupin beans, which are yellow legume seeds of the genus Lupinus, are becoming an increasingly popular substitute for well-known vegan milk alternatives such as almonds, coconut, rice, and soy. One of the reasons for this is its high protein content and the fact that its protein composition closely resembles that of dairy milk protein, offering a more ‘natural’ tasting milk substitute.

Lupin vegan cheese is very creamy, and our recipe is a vegan version of ricotta cheese. Turmeric powder and the beans provide a beautiful yellow hue, while the nutritional yeast flakes add a rich umami flavor, the Himalayan sea salt contributes a distinctive savory note, and the olive oil with herbs imparts a herby taste.

It’s easy to transform lupin beans into excellent raw cheese. Although it is an arduous process to remove the bitterness from raw lupin beans, the store-bought lupin is already processed and ready to use. Simply rinse and drain the beans, then add nutritional yeast flakes, black Himalayan salt, olive oil, and coriander (or basil) leaves. Blend everything together until smooth. Next, form the mixture in a bowl or small container and allow it to firm up in the refrigerator for a few hours. You may also reserve a portion as a spread for bread or sandwiches.

Print Recipe

Lupin Vegan Cheese

Pestos, Dips & Sauces – Dadaji Fusion Recipes

By Dada Shivananada – Serves: 8

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Nutritional Benefits: For every 100g of lupin beans, there are only 120 calories. Lupin beans have a very low starch content, helping to prevent blood sugar spikes. They provide prebiotic fiber that supports gut health by aiding in probiotic production, alleviating indigestion and constipation, and promoting satiety. Additionally, they are rich in B-vitamins for energy, magnesium for muscle contractions, calcium and phosphorus for healthy bone development, and antioxidants to combat free radicals.

Ingredients

• 2 cups lupin beans (already processed; optional dehulling)
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon black Himalayan salt
• 1 cup extra virgin olive oil
• 1/2 teaspoon turmeric powder
• 1/2 cup basil or coriander leaves, finely chopped

Instructions

1

Place all ingredients into a strong blender and blend until very smooth.

2

Stop the blender, scrape down the paste from the sides, and push the crushed beans back into the center. Repeat this process until a smooth consistency is achieved.

3

Transfer the smooth paste into a container and allow the cheese to firm in the refrigerator for at least one hour or until firm.

4

Cut the lupin cheese into slices and serve over pancakes, toast, bread, or roti.

Nutrition

• 258 Calories
• 4.5g Carbohydrates
• 26.4g Fat
• 3.9g Fiber
• 4.0g Protein
• 3.7g Saturated fat
• 490mg Sodium
• 0.0g Trans fat