To make the cheese extra smooth, start by removing the lupin beans skins, put them in a blender, along with the remainder of the ingredients up until the water. Blend it very well.
Dissolve the agar agar in a pot with the 1/2 cup plus 3 tablespoons of water, bring it to a boil then simmer for 3 to 5 minutes, stirring.
Add the blended cheese to the dissolved agar agar pot; stir for 2 minutes.
Add the cheese to a mold, remove the possible air pockets with the help of a skewer, let it cool then put in the fridge for a minimum of 4 hours, better overnight.
Lasts for up to 10 days in the fridge.
1. About 20% of people who are already allergic to nuts could also be allergic to lupin beans, so be aware of this fact.
2. Lupin beans are very difficult to cook when they are raw, it requires a long cooking process to get rid of the natural toxin they have so if you are not familiar with the lupin beans cooking method, prefer the cooked lupin beans that come in a jar or a can. After the beans are properly cooked they are absolutely safe for consumption.