Creamy Herbed Soy-Based Vegan Boursin (Coconut-Free)

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 into the cheese maker; carefully pour the curd mixture into it. Allow it to drain at room temperature for 60 minutes. Extending the drain time is crucial to achieving a firm, spreadable consistency without the addition of solid saturated fats.

4.Transfer the drained soy curds to a medium mixing bowl and add the avocado 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 finely chopped parsley, chives, and dill using a spatula—be careful not to over-mix to prevent bruising the herbs or turning the cheese green.

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

7.Cover and refrigerate for at least 6 hours, ideally overnight. Because avocado oil remains liquid at room temperature, keeping the final product well-chilled is essential for maintaining the desired 'cheese' texture and allowing the garlic notes to mellow and infuse.

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