Wrap the tofu in paper towels and press out excess moisture. Wait 30 seconds, then repeat with fresh paper towels.
Place the pressed tofu in the bowl of a food processor fitted with a steel blade, then add the cashews, honey, lemon juice, vanilla extract, cinnamon, and salt. Blend until smooth, about 1 to 2 minutes, stopping to scrape down the bowl as needed.
Transfer the tofu cream cheese to a small bowl and fold in the walnuts. Cover and refrigerate to allow the mixture to thicken, about 4 hours or overnight.
Enjoy spread on Cobblestone Bread Co. bagels or English muffins, on toast, mixed with oatmeal, dipped with fruit, or right out of the container.