Lupin Cheese Spread

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Lupini cheese spread is a deliciously salty and savory vegan cheese that’s made from lupin beans. Lupin beans, also known as lupini beans, are not typically found in the veggie section of your supermarket, but you will find them in most health food stores.

There are two main reasons why the lupin bean ranks higher than most beans and is the preferred healthy choice of bean. One is, they are highly nutritious and very rich in protein. In fact, they are the second-highest bean in protein content, with the highest being soya bean. Secondly, they have the lowest carbs in the bean world, making them great for weight loss and maintaining a healthy weight. Most people find it difficult to strike the right balance between carbs and protein, and lupin beans provide the perfect balance.

This lupini cheese spread recipe is incredibly easy to prepare and super delicious. All you need to do is strain the beans, rinse and drain severally to get rid of the bitter taste. Next, combine the beans with the other ingredients in a blender and pulse to desired consistency, all in about 10 minutes!

If you store our lupini cheese spread in an air-tight mason jar, it can stay fresh for up to 5 days. Another great thing is that this spread is versatile and can be used as a cheese spread, hummus or dip, antipasto, and even a salad topper.

Lupini Beans

Lupini is a unique variety of yellow beans similar to broad beans but smaller. Traditionally, lupini beans were found in the Mediterranean, but they have now made their way across the world to Australia, Europe, and even North Africa. These beans are quite bitter in their naturally occurring form and are often pickled in brine to take out the mild bitterness. In the above countries, lupini beans are enjoyed as a snack, with most people taking it with beer or black coffee.

In Portugal, lupini is known as tremoços and as altramuces in Spain. Lupini is also prevalent in Northern Africa. The Arabic name in Egypt is known as “termes,” and they commonly eat it as a snack. Particularly during the festival of Sham el- Nessim national festival in Egypt. 

A lot of salt is used to remove the toxins, during preparation thus making the bean taste very salty. Customarily Italians add olives to the preparation, lending a salty flavor to lupin beans, a perfect blend of flavors commonly available at most Italian markets/delis and middle eastern shops.

You can buy the lupini beans in their dry state than do the brining and soaking process yourself, which is quite tedious and not very easy to get right, to be honest, or you can simply buy a prepared jar. The lupini beans have a thin layer of skin that is very rich in protein. While most people take out the skin, if you are counting on the high protein content of lupini beans, then I would recommend that you don’t hull your beans and leave them and use them as-is. With our lupini cheese spread, leaving the skin on won’t make any difference in terms of taste, except the texture will be slightly coarse instead of smooth.

Let’s now jump right into the recipe!

Lupin Cheese Spread

Spread Dadaji Fusion Recipes
Serves: 5 - 6
Prep Time: 10 min Total Time: 10 min

Nutritional Benefits: Lupin beans are a nutritional powerhouse. They contain three times more protein than quinoa, three times more antioxidants than most berries, and a lot of fiber and potassium. With lupins being very rich in nutrients such as iron, phosphorus, magnesium, potassium, and zinc, they are actually low in calories and carbs. In addition, they are an amazing source of zeaxanthin and polyphenols that prevent oxidative damage and phytosterols that lower cholesterol. Lupin beans also contain all the 9 essential amino acids making them a perfect plant-based protein source.


  • 2 cups lupin beans, dehulled
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp black Himalayan salt
  • 1 cup extra-virgin coconut oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp smoked paprika powder
  • 1 lemon, juiced
  • 1/2 cup basil or coriander leaves, finely chopped



Soak lupin beans overnight the next day before blending if you bought them dry or drain, rinse and strain the beans three times if you bought them in a prepared jar. This step adds a smoother creamy consistency to the spread.


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


You need to stop the machine several times, scrape down the rough paste on the sides, and push the crushed beans back into the center to blend again until you achieve a smooth consistency.


Place the smooth paste into a bowl and serve garnished with a sprinkle of paprika powder.


You can serve it with crackers or bread, or better still, spread it onto a sandwich or roti.


  • 356 Calories
  • 6g Carbohydrates
  • 36.9g Fat
  • 1.3g Fiber
  • 2.1g Protein
  • 31.5g Saturated fat
  • 736mg Sodium
  • 0.3g Sugar


When you buy lupin in the store, it's already been soaked and washed several times, and it's ready for consumption unless you buy the dried version, which requires some preparation to remove harmful toxins.

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