Tofutti Copycat Cream Cheese

In a pot, combine 8 tbsp of water, xanthan gum, and psyllium husk powder and bring to a boil.

Place the firm tofu in a food processor and process until smooth, then scrape down the sides.

Add the sugar, lactic acid, salt, and lemon juice to the food processor and blend together.

Add the psyllium husk powder and xanthan gum mixture to the warmed coconut oil, then add to the food processor and whizz until smoothly combined.

Pour the warm xanthan gum and water solution through the feed tube into the food processor while blending to ensure a smooth and even consistency.

Use the finished cream cheese for cheesecake bases or store in an airtight container and refrigerate for at least 4 hours to set.