Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Set aside.

In a medium saucepan, combine the soy milk and lemon juice. Give it one quick stir, then heat gently over medium-low without stirring again. This helps the curds form.

Bring the mixture to a gentle simmer — small bubbles should form, but it shouldn’t boil. After a few minutes, the milk should begin to separate into curds and whey. (If using a thermometer, aim for 80°C.)

Carefully pour the curdled milk into the prepared sieve. Place a small weight (like a can or jar) on top to help it drain. Let sit for 20 minutes.

Once cool enough to handle, gather the cheesecloth and gently squeeze to remove any remaining liquid. You should be left with about 250 mL of curds.

Transfer the curds to a food processor or high-speed blender. Add vegan cream, icing sugar, vanilla, and a pinch of salt. Blend until smooth and creamy.

Transfer to a clean, airtight container and refrigerate. Keeps for 7–10 days. Makes 1 to 1½ cups.