Congrats on going vegan, Neera!
We love avocado and hummus. We eat more hummus than I would've thought possible. I make it by the half gallon (I kid you not) in our Vitamix blender and then we use it all week long for school lunches and snacks. Basically I double the hummus recipe that came with my Vitamix, but I omit the olive oil and boost the tahini. (As we try to focus on whole grains, we don't eat much bread. Instead we love Real Foods organic corn thins, which are like extra thin, extra crisp rice cakes. They're not like eating styrofoam, more like thick chips.) If someone ever tries to tell you how expensive it is to eat vegan, point them at this recipe! :P
Marinara sauce is also really nice as a topping.
My favorite vegan cookbooks by Isa Chandra Moskowitz and Robin Robertson have lots of recipes for delicious spreads, including convincing pâté made with walnuts (all vegan). Here's Isa's basil-mint pesto recipe. Robin's book 1,000 Vegan Recipes includes several hummus recipes, plus that pâté, baba ghanoush, several bean dips, and a roasted-veg spread.
There's always Tofutti, which is about as cream-cheesy as I've experienced. But it's basically margarine with a little soy (i.e., not a healthy fat).
Edited by yam - 1/24/13 at 6:27pm