Non-Dairy Garlic Herb Gournay

Skye Michael Conroy

THERE'S MORE WHERE THIS CAME FROM!

Ingredients

½ block (7 oz) extra-firm water-packed tofu (not silken tofu)
3 tbsp organic refined coconut oil
1 tbsp fresh lemon juice
1 tsp white wine vinegar or raw apple cider vinegar
1 to 2 cloves garlic, chopped
2 tsp dried parsley
2 tsp dried minced chives
1 tsp dried basil
1 tsp fine sea salt or kosher salt
½ tsp onion powder
½ tsp coarse ground black pepper
¼ tsp dried thyme leaves
Plain unsweetened non-dairy milk to adjust consistency as needed*

This garlicky, semi-soft cheese makes a flavorful spread for crackers or crusty bread. The texture is similar to Boursin™, a trademarked brand of Gournay cheese. A food processor is recommended for efficient processing. This recipe yields about 8 ounces. Please note that this recipe requires refined coconut oil – do not use virgin coconut oil!

Preparation

*Homemade almond or cashew milk is ideal because of its creamy consistency and ability to minimize the chalky undertaste of the tofu.

Method

Press the tofu to remove as much moisture as possible and then crumble into a food processor.

Remove the metal lid from the jar of coconut oil and place the jar in a microwave. Heat just until the solid oil liquefies, about 30 seconds to 1 minute (this will depend upon the solidity of the coconut oil). Alternately, place the jar in about an inch of simmering water and melt the oil in the same manner. Measure 3 tablespoons and add to the food processor with the remaining ingredients. Process the contents until very smooth.

Transfer the mixture to a container with a lid. Cover and refrigerate for a minimum of 6 hours to allow the flavors to blend and the cheese to firm. If desired, transfer the cheese to a decorative container and allow the cheese to soften for about 15 minutes at room temperature before serving. Gournay should be thick, yet spreadable. If the cheese is dry and crumbly, stir in small amounts of non-dairy milk until the desired consistency is achieved.