A delicious and creamy plant-based cheese made from lupins, ideal to serve as an appetizer or in salads.
Peel the lupins and pour them into a small blender together with the water, nutritional yeast, lemon juice, extra virgin olive oil, and salt. Blend until smooth.
Pour the mixture into a saucepan.
Place over medium heat and stir continuously with a ladle or whisk.
Cook until you obtain a thick consistency that pulls away from the sides of the saucepan.
Turn off the heat and immediately pour the mixture into a mold or a cheese mold, leveling the surface well.
Let cool at room temperature for about 30 minutes, then transfer to the refrigerator and let set for at least 4 hours.
Once solidified, unmold the cheese and cut it into slices or cubes before serving.
Store in the refrigerator for up to 5 days.
Great with toasted bread and fresh cherry tomatoes. It can also be used as a spread for sandwiches.
Italia
| Energy (kcal) | 245.82 |
| Carbohydrates (g) | 43.79 |
| of which sugars (g) | 0.95 |
| Fat (g) | 4.63 |
| of which saturates (g) | 0.64 |
| Protein (g) | 9.87 |
| Fibre (g) | 3.28 |
| Salt (g) | 0.39 |
