You want to drain the excess liquid from the yogurt and get a creamy and thick texture. To do this, all you need is a nut milk bag, a jar or a cylindrical container, and an elastic band. 

Secure the nut milk bag into the jar with the elastic band, dump the soy yogurt in the bag, and allow it to drip. 

Let the yogurt chill in the fridge for at least 8 hours or until you get the consistency you're looking for. If you want your cream cheese really dense and thick, you may need 12-24 hours. Just keep checking the consistency until it's okay for you.

When it's ready, transfer the yogurt to a bowl, add the salt, and stir until well combined.

Use your vegan cream cheese immediately and enjoy it as a savory breakfast over some bagels, vegan bread, or toasted gluten-free bread along with some sauteed mushrooms and chives.

Store the leftovers in an airtight container in the fridge for 4-7 days or in the freezer for up to 2 months. Keep in mind that if you freeze it, its texture will change. However, you will still be able to use it in cooked or baked goods.