Drain and press your tofu very well getting out as much liquid as possible. A tofu press is helpful, but not necessary. While the tofu is pressing wash and cut fresh strawberries into chunks.
Break up the tofu and add it to a food processor. Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt.
Blend on high for about 1 minute, then stop and scrape the edges and blend for another minute or two working all the ingredients together until it's smooth and creamy.
Add the powdered sugar and blend again until creamy.
Add the strawberries to the food processor and pulse a few times until the strawberries are mixed in. (You can puree longer if you don't want chunks of strawberries.)
Notes
Be sure to blend the mixture for at least 2-3 minutes until it becomes very smooth and creamy with the texture of traditional cream cheese. (It takes a little while for it to get smooth and come together.)
You can adjust the amount of sugar to suit your taste and dietary needs. I find that 1/2 cup of powdered sugar makes it taste like store-bought strawberry cream cheese.
I just plus the food processor a few times to mix in the strawberries, but still have a few large strawberry chunks. You can also blend the strawberries until creamy if you would rather it be smooth.
You can swap out the strawberries for any other berries that you wish for different flavors.