Lupin Vegan Cheese

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.

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