Crumble the tofu into a blender and add the remaining ingredients but only add 1 tsp of dried dill at this time. Reserve the remaining dill for the garnish.

Blend until the mixture is really smooth. You will need to stop your machine a few times to scrape down the sides and give your machine momentary breaks.

Line a bowl or ramekin with cheesecloth or plastic wrap making sure there is a bit of excess over the sides of the bowl (I use a 4 inch ramekin). Scoop the blended “cheese” into the bowl and smooth the top. Cover the top of the cheese with the excess cheesecloth or plastic wrap and gently press down to make sure the cheese is compact. Cover the bowl with a plate or wax wrap and refrigerate for at least 2 hours but ideally overnight.

After the cheese has set, you can serve it as a cheese wheel and garnish it as is OR to serve it as two logs: remove the cheese from the cheesecloth or plastic wrap and slice the wheel in half. Use the cheesecloth or plastic wrap to roll each half into a log shape, patting the sides flat. Using a non-stick surface like a silicone baking mat, parchment paper, or wax paper; sprinkle some dried dill and roll the logs through the dill to coat. Alternatively, sprinkle the dill directly onto the logs to fill in the gaps (you may not need the full 1 tbsp of dill for garnishing).

Serve immediately or refrigerate until you’re ready. My easy Seed Crackers go so well with this cheese! Leftovers will keep well refrigerated in an air-tight container for up to 3 days.