Add the soy milk to a pot, turn on the heat to medium, and right before boiling, turn off the heat at and add the lemon or vinegar, stir very slowly. Let it rest for 5 to 10 minutes.
Drain the water from the curdles using a tea towel or cheesecloth, squeeze the excess water very well.
Add the squeezes curdles to a blender along with the remainder of the ingredients, blend for about 5 minutes or until smooth.
Transfer into a jar with a lid, and put it in the fridge. It lasts up to a week in the fridge.
Notes: The best plant based milk for this recipe is soy milk, follwed by peanut milk however, some brands of peanut milk won't form curds, and soy milk makes larger and firmer curds.