Add everything to the bowl of a food processor and process until smooth, scraping down the sides as needed.
Refrigerate for one hour or longer to chill and thicken.
Notes
Make sure to drain and pat your tofu dry to avoid excess liquid in your tofu cream cheese. You want a thick spread to truly resemble the real deal.Use a food processor rather than a blender. It will be harder to blend smoothly in a blender due to limited liquid ingredients. Plus it's more difficult to transfer thick spreads from a blender, where there is less space between the blades.Refrigerate for at least one hour before using. This will help it firm up and thicken.
Storage
Refrigerate your tofu cream cheese in a sealed container or glass jar for 5-7 days.
To keep longer, separate into smaller portions and freeze all but one in air-tight freezer-safe containers for up to 3 months. Keep 1 in the fridge for immediate use. Thaw the remaining portions as needed.