Start by draining your tofu and getting rid of all of the excess water by pressing it with paper towels.
Break up your tofu and place it in a blender. Also add the garlic, juice of one lemon, melted coconut oil, onion powder, ACV, and salt.
Blend all of the ingredients really well until the tofu is creamy and smooth. I blended mine for about 2 minutes in my Vitamix.
Transfer your cream cheese mixture to a bowl and add your herbs, spices, and chopped green onion.
Refrigerate for 2-3 hours for best results. This will help all of the flavors set.