In a high speed blender, mix tofu, cashew nuts, tahini, nutritional yeast, half of the soy milk and lemon juice for 1 to 5 minutes or until silky smooth. Results vary greatly depending on the power of the blender. If you don't have a high speed blender, make sure to soak the cashews for at least 1 hour in warm water.
Activate the agar agar: in a pot, pour remaining soy milk and agar agar and mix with a whisk to dissolve. Bring to boil while stirring, then turn off heat and transfer to the blender with other ingredients.
Blitz everything together till very smooth.
Pour the cream cheese(s) into (different) bowls or squared shapes. We used a silicon muffin mould. At this stage mix with herbs or spices of your choice; garlic, paprika, turmeric, chives or dill goes well in cream cheese.
Let rest in the fridge for 1 hour or until cold.
Serve on a cheese platter with fresh tomatoes, figs, vegetable sticks, sundried tomatoes, nuts and grapes. Enjoy!