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Vegan Lupin Ricotta Cheese

The Italian Kitchen {Tiziano Broccardo}

Italian Vegan Chef, Recipe Developer, Blogger and Food Photographer



1. You can add herbs or spices before putting it in the oven to make a different version.

2. You can add black pepper or chili flakes.

3. A mix of spices with rosemary, thyme and oregano is really good!


1 cup dried lupin*

4-6 tbsp water

2-3 tbsp yeast flakes

½ tsp garlic powder

1 tbsp lemon juice

½ tsp salt (only if necessary)

¼ tsp black pepper

1 tbsp oil (optional)

*If you aren’t be able to find dried lupin, you can use 1 pack cooked lupins in salt solution. Peel and soak them overnight in water to remove the excess salt. In the morning, drain and weigh 1 cup.


Place lupins, pepper, yeast and garlic. Start to blend while adding 1 tbsp water at a time until smooth but thick. Taste and add salt if necessary. Transfer the mixture to a greased ricotta mold (or a a container like a mug). Place in the fridge for about 1 hour to set. Preheat the oven to 355°F/180°C. Remove the ricotta from the mold and place it on a tray with baking paper. Brush it with the oil And bake in for about 30 mins. Serve it warm (it is perfect as spread) or let it cool down for a firmer texture. Store in fridge for 5 days.

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