High quality protein from lupin beans

Lupin cheese

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.

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90 min

Total time

90 min


2 cheeses


  • 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
  • 180 grams of rapeseed oil
  • 180 grams white cornflour (cornstarch)
  • Cumin, fenugreek, jalanepo pepper 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 150 °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.