Creamy Herbed Soy-Based Vegan Boursin

1.In a large heavy-bottomed pot, heat the soy milk over medium heat, stirring frequently with a silicone spatula to prevent the bottom from scorching, until it reaches 185°F (85°C) or just begins to simmer with small bubbles around the edges.

2.Remove the pot from the heat and immediately pour in the lemon juice; stir once very gently to distribute the acid and then let the mixture sit undisturbed for 20 minutes until the white curds have clearly separated from the translucent yellow whey.

3.Place the silicone strainer into the Lekue cheese maker and carefully pour the curd mixture into it; allow it to drain at room temperature for 45 minutes until the curds are thick and the dripping has slowed significantly.

4.Transfer the warm soy curds to a medium mixing bowl and add the melted coconut oil, minced garlic, sea salt, and black pepper; whisk vigorously for about 60 seconds to create a creamy, emulsified base while still preserving a slightly crumbly 'Boursin' texture.

5.Gently fold in the finely chopped parsley, chives, and dill using a spatula—be careful not to over-mix at this stage, as bruising the herbs can cause the cheese to take on a green tint.

6.Pack the herbed cheese mixture firmly into the Lekue mold or a small ramekin, smoothing the top with a spoon to remove any air pockets.

7.Cover and refrigerate for at least 4 hours, though overnight is preferred, to allow the coconut oil to firm up the texture and the garlic and herb flavors to fully infuse into the curds.

8.To serve, run a thin knife around the edge of the mold and invert the cheese onto a plate; serve chilled with crusty baguette slices or crackers.