Open your pack of silken tofu. If you are using regular tofu, drain and press it for a few minutes. Then, add the tofu to a blender or food processor with the vinegar, nutritional yeast, coconut oil, and salt.
Blend until the consistency is smooth, approximately 2-5 minutes. Stop and scrape down the sides a few times throughout.
Taste and adjust seasonings to your preference. Add vinegar for more tang, nutritional yeast for more cheesy/umami flavor, or salt to enhance the other flavors.
Add in any optional flavorings like chive and onion, dill, strawberry, blueberry, chocolate, or cinnamon and brown sugar (see notes for measurements).
Once blended, transfer the cream cheese into a container or jar for storage. Let it set in the fridge for around 6 hours or overnight before using.
Serve as a spread on toast, bagels, wraps, crackers, fruit, or veggies!