To make the cream cheese use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid before blending.

Blend tofu in a high-powered blender with apple cider vinegar, nutritional yeast, sea salt, onion powder and coconut oil until smooth. You’ll need to use a spatula and press the mixture around to get it nice and smooth.

Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours until set.

* Garlic Herb – A clove of minced garlic plus 1/4 cup of your favorite fresh herbs like parsley, chives, dill, green onions, or use 2 tbsp of dried herbs or seasoning mix like Italian herb, herbs de Provence or Mrs. Dash.  You can really do any herb combo that you like.

* Chives or Green Onions –  Add 1/4 cup of fresh chives.  (Chives are smaller and have a more mild flavor than green onions).

* “Bacon” and Scallion –  Add 1/4 cup of scallions (aka green onions) plus 1/4 cup of vegan bacon bits.  Many store-bought varieties of bacon bits are vegan or you can easily make your own with my Vegan Bacon Bits recipe.

* Garden Veggies –  Add 1/4 cup of chopped or shredded veggies of choice like carrots, zucchini, and bell peppers.

* Sundried Tomato Basil– Add 1/4 cup of chopped sundried tomatoes and 2 tbsp chopped basil or 1 tbsp vegan pesto.  (Use the oil-packed sundried tomatoes or soak the dry ones in some water for a few minutes before adding to the cream cheese).

* Olive – Add a 1/4 cup or more of chopped olives, olive tapenade, or Muffalata to your cream cheese for a delicious combo!