In a blender or food processor add in all ingredients except for the bagel seasoning, parsley, and basil. This may take a little effort because there isn't too much liquid. So feel free to continuously scrape the sides down and be patient. If you need to add in 1 more tablespoon of non-dairy milk you can. The consistency should be thick and almost like vegan ricotta.

Use a medium sized bowl to help you shape the blended tofu cheese into a ball with a spatula.

Place in the freezer for 1 hour or until firm.

Remove from the bowl and roll into a more even ball. Then roll in the seasonings and herbs. Place back in the fridge for 30 minutes or keep in there until ready to eat.