Lékué Herbed Olive Oil and Dill Vegan 'Boursin'

1.Heat the soy milk in a large pot over medium heat until it reaches 185°F (85°C); remove from heat immediately once small bubbles appear around the edges.

2.Stir in the lemon juice just until incorporated; let the mixture sit undisturbed for 20 minutes to allow full coagulation to occur.

3.Pour the curd mixture into the Lékué Cheese Maker container. Place the lid on top and let it drain at room temperature for 60 to 90 minutes. Check the consistency after one hour; for a firmer, more sliceable texture, allow it to drain for the full 90 minutes.

4.Once drained, remove the lid and carefully lift the strainer insert. Empty the accumulated whey from the base container.

5.Transfer the cheese curds into a large bowl. Add the olive oil, minced garlic, sea salt, and black pepper. Whisk vigorously for 90 seconds until the mixture is uniform, emulsified, and creamy.

6.Fold in the chopped dill and parsley with a spatula, ensuring even distribution while keeping the mixture airy.

7.Return the cheese mixture to the straining basket of the Lékué device or transfer to a glass ramekin. Press down gently to pack it firmly.

8.Refrigerate for at least 6 hours, or ideally overnight, to allow the structure to set and the flavors to fully meld before serving.