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 their high protein content and the fact that their protein composition closely resembles that of dairy milk protein, offering a more 'natural' tasting milk substitute.

Our lupin vegan cheese is very creamy—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, 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, then 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.