Vegan cheese alternatives are gaining new interest for the agro-industrial market due to the improving request of animal friendly products. The present research focused a preliminary development of a vegan cheese production based on Lupinus mutabilis derivates. The vegan cheese have been produced removing lupanine. Microbiological analysis, moisture content, protein amount, and organoleptic analysis have been performed respecting several nacional, and international guidilines. All microbiological data are compliant with international regulations ranges regarding molds, yeasts, and coliforms. Moisture content was 59.15%, and the protein amount 40%. The organoleptic analysis, based on a 5-point hedonic scale, shown a average of 4.3, which reveal a very acceptable results. All these preliminary results showing a promising lupine-based food, which give an interisting vegan cheese alternative.