High quality protein from lupin beans
This lupin cheese is inspired by the rice cheese of Martine van Haperen
.Lupin cheese tastes great on toasted bread and dark rye bread, diced in a salad or on toast with drinks.
400 grams of cooked lupin, unpeeled
380 ml of water
22 grams of salt
15 grams of soft mustard
35 ml apple cider vinegar
20 grams nutritional yeast flakes
185 grams of rapeseed oil
185 grams white cornflour (cornstarch)
Cumin, fenugreek or other spices
Put the cooked lupin beans with water, salt, mustard, apple cider vinegar and nutritional yeast flakes in the blender and blend until creamy.
Then slowly add the oil while blending.
Remove the lid from the blender and mix the cornflour with a wooden spoon into the mixture.
Blend the mixture to make it even.
Divide the mixture between two round baking dishes with a diameter of 16 cm. Stir in cumin or fenugreek seeds. Cover the baking dishes with a lid. Bake the lupin cheese in the oven at 140 °C for about 50 minutes until it is firm. If the lupin cheese is still liquid in the middle, let it bake a little longer.
The baking time can vary per oven, so check whether the lupin cheese is completely firm while baking.
Let the lupin cheese cool for an hour. Then place the lupin cheese covered in the refrigerator to firm up. After a day the cheese is firm.
The lupin cheese can be kept for about two weeks. Store the lupin cheese in a sealed box in the refrigerator.