I'm considering trying this substitution, but it will be for an event so I'm wary. It's a pretty ordinary cheese ball recipe: mainly shredded cheese and cream cheese. The cheese (Cabot) doesn't have lactose but of course the cream cheese does. I'm a little worried since it will be molded and has to sit for a few hours.
I'd like to hear of anyone's experience with tofu cream cheese. Many, many thanks in advance.