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I made some soy yogurt at home the other day with plans to strain it then add herbs etc. to make a vegan spreadable cream "cheese" like thing.  (Read about an easy way to make your own soy yogurt here:  Making Soy Yogurt at Home.) 

After 24+ hours, here's what the strained yogurt looked like:



I ended up with about 2/3 of a cup of thickened, dryer soy yogurt, to which I added:
 
1.5 tsp Stone Ground Grainy Mustard
3 TBSP snipped fresh chives
2 tsp dried dill
a very scant 1/8 tsp of sea salt
 
and let it sit for 2-3 hours in the fridge.



Next time I think I'll add some dried minced onions.  The flavors need time to develop, so I didn't plan on eating this right away.  And it was better the next day (what was left of it!). 

I thought a great way to use this spread was in a wrap:



1 piece of clay oven baked whole wheat lavash bread, spread with my savory soy yogurt concoction
3 oz baby spinach
4 left-over steamed baby carrots, quartered lengthwise
1/4 of a red bell pepper, sliced thinly
5 shittake mushrooms, halved then thinly sliced

Rolled up and served:



You could definitely substitute a lot of ingredients in this kind of wrap, as long as you avoid the wetter veggies like tomatoes and cucumbers.  If you had some left-over hummus, that would be great too.