Creamy Herbed Olive Oil and Dill Vegan 'Boursin'

1.In a large heavy-bottomed pot, heat the soy milk over medium heat, stirring frequently with a silicone spatula to prevent 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 a fine-mesh cheesecloth or silicone strainer over a bowl; carefully pour the curd mixture into it. Allow it to drain at room temperature for 60 minutes for a spreadable consistency. Extending the drain time will result in a firmer product.

4.Transfer the drained soy curds to a medium mixing bowl and add the mild extra virgin olive oil, minced garlic, sea salt, and black pepper; whisk vigorously for 90 seconds to fully incorporate the oil and create an emulsified, creamy base.

5.Gently fold in the fresh dill and parsley using a spatula, ensuring the herbs are evenly distributed throughout without over-mixing, which keeps the texture light.

6.Pack the herbed cheese mixture firmly into a small ramekin or mold, smoothing the top with the back of a spoon.

7.Cover and refrigerate for at least 6 hours, ideally overnight. Chilling is essential to allow the flavors of the fresh dill and garlic to meld properly and to stabilize the olive oil for a sliceable texture.

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