The Best Dairy-Free Vegan Sour Cream Substitute

Tofutti Sour Supreme Still Reigns as the Vegan Sour Cream Champ

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If you're looking for a nondairy vegan sour cream to try, Tofutti brand's Sour Supreme and its sister nonhydrogenated offering, have held up over the years. They taste similar to the real thing, which is a plus for vegans seeking a nondairy alternative.

Where to Find Them

Look for vegan sour cream in the refrigerated section of your favorite natural food store, health food store, or co-op, or, you can also shop online at vegan specialty retailers.

Some larger well-stocked grocers will also carry Tofutti Sour Supreme in their natural foods aisle.

Soy and Tofu

Both versions use soy protein and tofu as the base for the sour cream substitute. The original plain version uses soybean oil, while the nonhydrogenated version uses an oil blend of soybean, palm fruit, and olive oil. Both versions are non-GMO, gluten-free, dairy-free and kosher parve.

Nutrition Information

Interestingly, the nonhydrogenated sour cream contains more calories, 85 for a 2 tablespoon serving. Compared to 2 tablespoons of the original Tofutti Sour Supreme Better Than Sour Cream with only 60 calories. The fat content is the same, 5 grams, and the protein, 1 gram, but the carbohydrate total is 2 grams for the original and 9 grams for the nonhydrogenated. But the nonhydrogenated has no trans fat, while the original has 2 grams of trans fat. If you want to eliminate trans fat from your diet, then the nonhydrogenated is the right choice.

You just may want to use a little less of it if calories are a concern.

Uses in Baking

If you opt for Sour Supreme, you'll find a version of guacamole. However, if you're using it as a sour cream substitute in baking, don't worry. Use the same amount of Sour Supreme as the sour cream called for in the recipe.

Your baked goods will come out just as light and fluffy—not to mention as tasty—as if you used the real dairy stuff. It's a good bet that your nonvegan friends won't be able to tell the difference.

As for storage, once you open the container, keep it no longer than three weeks in the refrigerator, although two weeks is optimum.

Making Your Own Vegan Tofu Sour Cream

Another option if you're looking for a sour cream substitute is to try your hand at making a homemade nondairy sour cream using tofu instead of dairy. Here's one recipe to try: Vegan Tofu Sour Cream Recipe. You can also make your own sour cream substitute by combining soft and firm tofu, lemon juice, soy, and cashews in a food processor.

More Vegan Dairy Substitutes

If you're eliminating animal products from your diet or only eliminating dairy products, you may need to find substitutes that work well in recipes. See the best vegan substitutes for milk, butter, cheese, Alfredo sauce, Parmesan cheese, and ricotta cheese. Plus you can learn to make your own substitutes for milk and cheese products.