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*

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.