This also doubles as vegan sour cream. Brilliant!  Ingredients: 1 block of tofu (silken or firm, whatever texture you like.)  1-2 Tbsp lemon juice (fresh or bottled non-from concentrate is fine)  1 tsp agave sea salt to taste Combine ingredients in a blender Serve with salt potatoes, on toast, as a dip… Here’s some tofu cream cheese on toast with wild harvested purslane: