Peel the lupins and place them in a small blender along with the water, nutritional yeast, lemon juice, extra virgin olive oil, and salt. Blend until smooth.
Pour the obtained cream into a small saucepan.
Place on medium heat and stir continuously with a spoon or whisk.
Cook until you achieve a thick consistency that detaches from the sides of the saucepan.
Turn off the heat and immediately pour the mixture into a mold or cheese basket, smoothing the surface well.
Let it cool at room temperature for about 30 minutes, then transfer to the refrigerator and let it 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 to enjoy with toasted bread and fresh cherry tomatoes. It can also be used as a spread for sandwiches.
Italia
| Energy (kcal) | 135.59 |
| Carbohydrates (g) | 25.67 |
| of which Sugars (g) | 0.57 |
| Fat (g) | 2.38 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 3.92 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.66 |
