Boil the tofu, and wrap paper towels over it. Place a weight on top of the tofu for over an hour to drain out the water well.
Mix the ○ ingredients well. I am using a hand blender in the photograph. You can also use a food processor.
Add in the ◎ ingredients in 3 batches, and blend until smooth.
Done! If you are using this for desserts such as cakes, add sugar, honey or maple syrup to taste.
Story Behind this Recipe
I adjusted a recipe from a macrobiotic recipe book to reduce the calories. As a breastfeeding mother, I am trying to cut the amount of sugar and dairy products I consume. I also recommend this for people with food allergies.
This keeps in the fridge for 2-3 days. If you don't take the time to drain the excess water from the tofu, the cream cheese will end up smelling too much like tofu. In my house, we also use this to decorate cakes.