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) | 223.01 |
| Carbohydrates (g) | 45.19 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 1.35 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 10.22 |
| Fiber (g) | 3.41 |
| Sale (g) | 0.41 |
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