Delicious Lupin Vegan Cheese. Lupin beans, which are yellow legume seeds of the genus Lupinus, are becoming an increasingly popular substitute to 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 is very similar to that of dairy milk protein. As such, it offers a more ‘natural’ tasting milk substitute.
Lupin vegan cheese is very creamy, and our recipe is the vegan version of ricotta cheese. Turmeric powder and the beans themselves give it a beautiful yellow hue. The yeast flakes add great umami flavor to the cheese, the Himalayan sea salt adds a nice eggy flavor and the olive oil and herbs add a great herby flavor to the cheese.
It’s easy to transform Lupin beans into excellent raw cheese. It’s an arduous process to remove the bitterness from lupin beans. The store-bought lupin is already processed and ready to use. Simply rinse and drain the beans, add nutritional yeast flakes, black Himalayan salt, olive oil, and some coriander leaves. Blend all together until smooth. Then form it in a bowl or small box and allow it to cool in the refrigerator for few hours. You may also set aside a portion to use as a spread for bread or use in sandwiches. Here is a beautiful Flower of lupin.
Lupin Vegan Cheese
Nutritional Benefits: For every 100g of lupin beans, you only get 120 calories! Lupin beans also have a very low starch content, meaning you need not worry about blood sugar spikes. They contain prebiotic fiber that aids in producing probiotics in your gut, and it also offers relief for indigestion and constipation and keeps you full longer. In addition, they are rich in B-vitamins, which provide you with energy, magnesium, which helps with your muscle contractions, calcium, and phosphorus that promote healthy bone development, and antioxidants that help fight off free radicals.
- 2 cups lupin beans, (already processed) optional to dehull
- 2 tbsp nutritional yeast flakes
- 1 tsp black Himalayan salt
- 1 cup extra virgin olive oil
- 1/2 tsp turmeric powder
- 1/2 cup basil or coriander leaves, finely chopped
Place all ingredients into a strong blender and blend it until very smooth.
You need to stop the machine, scrape down rough paste on the sides, and push the crushed bean back into the center several times to blend again until you achieve a smooth consistency.
Place the smooth paste into a container and allow the cheese to firm in the refrigerator for at least one hour or until firm.
Cut the lupin cheese into slices and serve it over pancakes, toast, bread, or roti.
3.7g Saturated fat