📝 About This Recipe
Discover the Mediterranean secret to a creamy, allergen-friendly dairy alternative that rivals soy in protein and almond in texture. Lupini milk is crafted from the ancient 'super-bean,' offering a neutral, slightly nutty flavor profile with a stunning pale gold hue. This recipe transforms humble legumes into a velvety, frothable liquid that is naturally keto-friendly and packed with plant-based power.
🥗 Ingredients
The Base
- 1 cup Dry Sweet Lupini Beans (Ensure they are labeled 'sweet' to minimize debittering time)
- 4 cups Filtered Water (For the final blending process)
- 6 cups Soaking Water (Plus extra for rinsing)
Flavor and Texture Enhancers
- 2 pieces Medjool Dates (Pitted; optional for a hint of sweetness)
- 1 teaspoon Pure Vanilla Extract (High quality Madagascar vanilla recommended)
- 1/4 teaspoon Sea Salt (To balance the earthy notes)
- 1/2 teaspoon Sunflower Lecithin (Optional; acts as an emulsifier for a creamier mouthfeel)
- 1 tablespoon Cashew Butter (Optional; adds extra richness and fat content)
👨🍳 Instructions
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1
Rinse the dry lupini beans thoroughly under cold running water to remove any dust or debris.
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2
Place the beans in a large glass bowl and cover with 6 cups of water. Allow them to soak for at least 12-24 hours in the refrigerator, changing the water once halfway through.
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3
After soaking, drain the beans and place them in a medium saucepan. Cover with fresh water and bring to a gentle boil.
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4
Simmer the beans for 15 minutes. This step softens the outer hulls and neutralizes the 'beany' enzymes, ensuring a smoother flavor.
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5
Drain the cooked beans and rinse them with ice-cold water. For the smoothest milk, you can pinch the beans to pop them out of their translucent skins, though this is optional for high-speed blenders.
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6
Transfer the prepared beans into a high-speed blender canister.
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7
Add the 4 cups of fresh filtered water, pitted dates, vanilla extract, sea salt, and optional lecithin or cashew butter.
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8
Start the blender on the lowest speed and quickly increase to the highest setting. Blend for 60-90 seconds until the mixture looks completely pulverized and milky.
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9
Place a nut milk bag or a double layer of cheesecloth over a large pitcher or bowl.
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10
Slowly pour the blended mixture into the bag. Using clean hands, squeeze the bag firmly to extract every drop of liquid until only dry pulp remains.
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11
Taste the milk; if it feels too thick, whisk in an additional 1/2 cup of water until your desired consistency is reached.
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12
Pour the finished milk into a sterilized glass bottle or jar and seal tightly.
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13
Chill in the refrigerator for at least 2 hours before serving, as the flavor develops and mellows when cold.
💡 Chef's Tips
Always use 'Sweet Lupini' beans; 'Bitter' varieties require weeks of soaking to remove toxic alkaloids. Don't throw away the leftover pulp! Use it as a high-protein addition to oatmeal, cookies, or veggie burgers. If the milk separates in the fridge, don't worry—this is natural without commercial stabilizers; just give it a vigorous shake. For a barista-style version that froths perfectly, ensure you include the sunflower lecithin and cashew butter. If you find the flavor too earthy, try adding a pinch of cinnamon or a drop of almond extract to mask the legume notes.
🍽️ Serving Suggestions
Pour over a bowl of crunchy granola topped with fresh raspberries. Use as a high-protein base for your morning matcha or chai latte. Blend with a frozen banana and cocoa powder for a nutritious chocolate shake. Substitute 1:1 for dairy milk in savory vegan béchamel sauces or creamy soups. Serve chilled in a glass alongside a warm slice of lemon poppyseed loaf.