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Silken tofu soured cream recipe

Silken tofu soured cream recipe



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This vegan soured cream is super simple and a must for wedges, tortillas, or anything that warrants a big dollop of dip!

2 people made this

IngredientsServes: 8

  • 1 pack silken tofu
  • 1 small lemon, juiced
  • 1 splash cider vinegar

MethodPrep:5min ›Ready in:5min

  1. Simply put all the ingredients into a food processor and whizz until combined and creamy.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Great texture,and can easily tweak to taste-07 Jan 2018


/>NOPI: The Cookbook />Over 120 recipes from Ottolenghi's celebrated Soho restaurant />Inspiring vegetable dishes />Sophisticated recipes made accessible for home cooks

These were first developed for the NOPI breakfast menu by Sarit Packer and John Meechan, during the restaurant&rsquos early days. Rumour spread and, due to popular demand, they quickly made their way on to the lunchtime and supper menus as well, where they&rsquove remained ever since. They make a lovely light lunch or impressive starter and are also great as a snack or canapé with drinks. If you are serving them as a snack, make them slightly smaller &ndash 1 heaped teaspoon rather than the 1 heaped tablespoon needed for the larger portion.

These are shaped into quenelles in the restaurant. They look like little rugby balls &ndash three-sided oval shapes &ndash made by passing the mix between two dessertspoons, scraping the sides down as you go. They look great but the method, although very simple, is a little cheffy. We&rsquove therefore changed the shape to the easier round fritters here, for the home cook, but feel free to don the chef&rsquos whites if you fancy it. All you need is two spoons and some hot water for dipping them in, so that the mixture does not stick. You&rsquoll need to deep fry (rather than shallow fry) the quenelles so add enough oil to the pan so that it rises 5cm up the sides. Cook them for 3&ndash4 minutes and then finish off in a 220°C/200°C fan/gas mark 7 oven for 5 minutes, so that the mixture is cooked through.

We use manouri cheese in our fritters at NOPI. It&rsquos a Greek, semihard, creamy ewe&rsquos milk cheese that&rsquos fantastic for frying or grilling. It&rsquos not easy to source, unfortunately, so use feta or halloumi instead.

Makes 12 fritters, to serve 4, or 24 smaller fritters, to serve 8 as a snack


Fret Not if You Don’t Have Sour Cream, We Provide Substitutes

Sour cream is an extremely versatile dairy product that is used in dips, sauces, salad dressing, cookies, cakes, biscuits, etc. Here is a brief overview about some substitutes of sour cream.

Sour cream is an extremely versatile dairy product that is used in dips, sauces, salad dressing, cookies, cakes, biscuits, etc. Here is a brief overview about some substitutes of sour cream.

Sour cream is rich in fats and is obtained by fermenting regular cream. It is widely used in European and North American cuisines. Sour cream is popular as a condiment, which is also used as a traditional topping for baked potatoes and for thickening sauces. It is used as an ingredient in cakes, cookies, biscuits, donuts, and scones.

In Mexican cuisine, sour cream is used in nachos, burritos, tacos, and guacamole. It is also a key ingredient in the traditional beef stroganoff. Though sour cream is easily available, its substitutes may prove handy if you run out of this dairy product. In that case, the easiest way is to use a sour cream substitute, if you are in a hurry to prepare something using this ingredient.

When it comes to substitutes for sour cream, there are several options. You can make these substitutes with some easily available items, like milk, butter, cream cheese, lemon juice, vinegar, etc. However, you must choose the substitute that is best suited for your requirements.

A cup of whole milk mixed with a tablespoon of lemon juice is excellent to replace sour cream in baking. You may also use evaporated milk for this purpose. This substitute is also ideal for cooking sauces. In that case, let the milk sit for at least 20 minutes before use. In order to substitute a cup of sour cream, mix ⅔ cup milk powder in ¾ cup of water, and blend it with a teaspoon of lemon juice or vinegar.

Plain or Greek yogurt can be used in place of sour cream, in a ratio of 1:1. Take a cup of yogurt, and mix a tablespoon of vinegar or lemon juice. Yogurt can be used for baking too. In that case, you may add a teaspoon of baking soda for each cup of yogurt. You may make the yogurt thicker by placing it in a sieve lined with cheesecloth for at least 30 minutes. Make sure that you keep the yogurt in the refrigerator. This yogurt with a thicker texture is ideal for dips. For cooking sauces, you may add a tablespoon of flour mixed in two teaspoons of water to a cup of yogurt.

Mix a tablespoon of lemon juice with a cup of heavy whipping cream, and your sour cream substitute is ready. Blend a cup of heavy cream with a cup each of yogurt and mayonnaise. This is one of the best substitutes for sour cream.

If you need a cup of sour cream, you can prepare an easy substitute by blending ⅓ cup of soft butter with ¾ cup of buttermilk. Instead of buttermilk, sour milk can also be used. This substitute is ideal for baking. For dips, blend ¼ cup of buttermilk with a cup of cottage cheese.

For a cup of sour cream substitute, blend a cup of cottage cheese with a tablespoon of lemon juice and two tablespoons of skim milk. Instead of skim milk, you may use milk powder mixed with cold water. Another method is to blend a cup of cottage cheese with ¼ cup of low-fat yogurt and a teaspoon of lemon juice.

  • Water – 1 cup
  • Sunflower seeds – ½ cup
  • Pine nuts – ½ cup
  • Fresh lemon juice – ⅓ cup
  • Garlic – 1 clove (or a dash of garlic powder)
  • Sea salt – 1 tsp.
  • Onion powder – 1 tsp.

Method: Toss all the ingredients in a mixer, and blend for a minute or two on high speed. Make sure that you scrape the sides in between. If you want to use this sour cream substitute in sweet dishes, avoid onion powder and garlic.

  • Milk – 1 cup
  • Unflavored gelatin – ½ cup
  • Plain low fat yogurt – ½ cup
  • Buttermilk powder – 4 tsp.

Method: Combine milk and buttermilk powder in a medium-sized heavy saucepan. Sprinkle gelatin on top and cook over low heat until it dissolves. Remove from heat, and add yogurt. Transfer the mixture to a medium-sized bowl, and chill in the refrigerator for an hour, or until it thickens. You can store it in the refrigerator for up to five days. This is a great sour cream substitute for health conscious people.

Those who like soy products can go for this substitute. All you need to do is to blend a cup of firm silken tofu with three teaspoons lemon juice, one tablespoon apple cider and a pinch of salt. Vegans may also use cashew nuts for making a sour cream substitute. For this purpose, soak a cup of raw cashew nuts overnight. Blend them with a tablespoon of lemon juice and ½ teaspoon of apple cider.

Mentioned above are some sour cream substitutes that can be prepared easily. You may use any of them according to your choice and the requirements of the recipe. Though these substitutes may impart a similar flavor, nothing can replace the taste and flavor of original sour cream. So go for sour cream substitutes only when you need it in a hurry.


Silken tofu soured cream recipe - Recipes


Vegan Thanksgiving yearns for a classic signature dish that becomes a cherished must-have for the Thanksgiving main course. It ought to be a dish that's not so daunting to assemble that it becomes a put-off. It needs to look great, have wonderful aromas, and deliver captivating flavors that have wide appeal. We think we've created the perfect Thanksgiving entrée!

Deliciously seasoned with flamboyant flavors, captivatingly aromatic, and visually appealing, this unique torte is a first-rate holiday entrée that delivers plenty of pizzazz. Turn to this innovative recipe when you have a batch of leftover short-grain brown rice or cook some especially for this treat. Long grain brown rice lacks the sticky quality of the short grain variety and may not bind the torte as well. If you favor sauces to dress up the presentation, the perfect topping might be a light, fresh tomato sauce, a dollop of unsweetened soy yogurt, or the Tofu Sour Cream below--either lends a pleasantly tangy finish.

Yield: 10 to 12 generous servings

    1 1/2 cups water, divided
    1/2 cup cashews 1/2 cup (120 ml) water, divided
    1 tablespoon plus 1/4 teaspoon distilled vinegar or rice vinegar

2 1/2 cups old fashioned rolled oats
2 teaspoons baking powder
1 3/4 teaspoons salt
1/2 teaspoon baking soda

1/2 cup (120 ml) plus 3 tablespoons coarsely ground pistachios, divided

2 medium onions, diced
2 medium carrots, diced
1 stalk celery, diced
1 red bell pepper, diced
6 cloves garlic, minced
2-inch (5 cm) piece ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon poultry seasoning
1/2 teaspoon fennel seeds, coarsely ground in mortar and pestle
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon turmeric
Pinch cayenne
Freshly ground black pepper

3 cups (720 ml) cooked short-grain brown rice
1 pound (450g) frozen peas, thawed

  1. Have ready a 9-inch (23 cm) springform pan. Remove the collar and cover the base with parchment 2 inches (5 cm) larger than the base. Replace the collar, snap it into place, and use a scissors to cut away the excess parchment. Set aside.
  2. To make the torte, put 1 cup of the water and the cashews into the blender and process on high speed until smooth and creamy.Transfer to a small bowl, stir in the vinegar, and set aside.
  3. Combine the oats, baking powder, salt, and baking soda in a large bowl and mix well. Add the 1/2 cup of pistachios and set aside.
  4. Preheat the oven to 375 degrees F. Combine the remaining 1/2 cup of water, onions, carrots, celery, red bell pepper, garlic, ginger, cumin, coriander, poultry seasoning, fennel seeds, oregano, marjoram, turmeric, cayene, and pepper in a large skillet. Cook and stir over medium-high heat for about 10 to 12 minutes, or until the vegetables are softened.
  5. Add the cooked vegetables, along with the cooked rice to the rolled oats. Put the peas in the food processor and process until creamy. Add them to the vegetable mixture, along with the soured cashew milk. Mix thoroughly to distribute the ingredients and seasonings evenly.
  6. Spoon the mixture into the prepared springform pan and spread to the edges, packing the mixture firmly. Smooth the top and sprinkle the remaining 3 tablespoons of pistachios over the top, pressing lighty to secure them. Bake for 55 to 60 minutes, or until the torte is firm when gently pressed. Cool at least 30 minutes before serving.
  7. To serve, place the springform pan on a large serving platter. Run a knife around the edge to loosen the torte and carefully lift off the springform collar. Garnish the platter with a border of shredded carrots and minced parsley. Cut the torte into serving-size wedges.

A dollop of sour cream is the ideal enhancement to many entrees, appetizers, and casseroles. Add a spoonful to garnish soup or top a fresh fruit salad. This vegan version is far lower in fat than the traditional sour cream, yet offers the same pleasing qualities. You can also use this recipe as a base for creating a variety of party dips.

1 12.3-ounce (350g) box extra firm silken tofu
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon rice vinegar
1/4 teaspoon salt

Combine all the ingredients in the food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving. Refrigerated, Tofu Sour Cream keeps for 1 week.


Soy Yogurt

According to the Vegetarian Kitchen website, soy yogurt makes an acceptable sour cream substitute just as regular yogurt, made from cow's milk, is often used as a healthy substitute for regular sour cream. Use regular, unflavored and unsweetened soy yogurt, particularly if you are using it for a dip recipe, so that it will not clash with the other ingredients such as herbs, minced vegetables and/or seasoning mixes. Plain soy yogurt also works well in salad dressing recipes, and can be substituted for sour cream using a 1:1 ratio.


Ok, I admit- I have been quiet these last few weeks, but there is a good reason- I have been on the dreaded D word. Yes, a DIET- but not just any diet… the Dukan Diet.

If you’re not already familiar, it’s the diet developed by a French Doctor by the name of Pierre Dukan which until early this year was well known to the French but only available in the French language. Now that the book, and his online program have been published in English, the diet’s popularity has exploded. All four of Dukan’s print titles are currently in Amazon’s France’s top 100 bestsellers, and the Dukan regime even has it’s own product line in French supermarkets.

In Paris, I’m surprised that café’s haven’t already started offering an entire Dukan menu since it’s becoming hard walk into a café without noticing someone ordering a plain steak or piece of grilled fish- no sauce, no oil, no accompaniments. Sounds boring? Only if you let it be. Bottom line is, this diet is becoming super popular because it actually works. Firstly, you will never feel deprived or hungry since portions are not limited on a key range of protein-based foods, and if you can get creative in the kitchen, it’s possible to eat deliciously well on Dukan.

So, in tribute to the Dukan diet, this post is dedicated to sharing the best six recipes I developed or adapted from the program, all of them based on Pure Proteins since these are by far the most difficult to adapt. All the recipes are one-bowl wonders (except the tiramisu and scallops), easy to prepare, and will keep in the fridge for up to a week. And for the non Dukanese among you, a Baked New York Lemon Cheesecake with 1% fat, next to no carbs and zero sugar that tastes just as good as the real thing can’t really do any harm!

… Note that the title of this post is not “How the French stay thin”- (that I am still trying to work out), because by no means am I suggesting this diet is a key reason for the visibly svelte and seemingly effortlessly slim French population. Oh and by the way- the belief that French woman do not diet, I can assure you, is also a complete myth!

*A few things to note on ingredients

Sugar substitutes

All the dessert recipes require a non-caloric sugar substitute. Depending on what country you’re in, there are numerous options, some better than others. Ideally, if you can get it, Stevia is the way to go since it’s a natural plant extract and you can consume it with the confidence that it won’t contribute to cancer or memory loss somewhere down the line (which is a potential and debatable risk factor with aspartame, and saccharin based sweeteners).

If you are baking, the trick will be to find a product that keeps its molecular structure and thus sweetening properties above 100 degrees celsius. In Australia there is a great product called Natvia – anything Erythritol and/or stevia based is ideal.

Fromage Blanc

Widely available in France, and a few other European countries, this dairy product is indispensable for Dukan recipes. The 0% version is what I use in all of the recipes. If you can’t source this product, you can try 0% natural or Greek yoghurt, however the or Fromage Blanc or Fromage Frais has the benefit of being much thicker, heavier and creamier thus making a great substitute for mascarpone or sour cream. Bio/organic brands or dairy products are always preferable if you can find them and of course don’t mind paying a bit extra.

Low fat cheeses:

Cottage Cheese. A traditional English cheese which has a creamy, curd-like texture. If you can’t find it, any textured low fat curd cheese like farm cheese is a good substitute for the rice pudding recipe.

Ricotta. In France, low fat ricotta is non-existent. If you can source this, it’s a much better option to replace the whipped cottage cheese in the New York baked cheesecake recipe.

0% cream cheese. In France you can use Carre Nature by Elle & Vire 0% fromage frais which is a delicious fat free spreadable cream cheese. Otherwise, Philadelphia brand is widely available

Mimosa Egg Verrines / Dukan œufs mimosa en verrine

Curry, Mustard and chives egg verrines- delicious!

Cooking time: 10 mins. Total preparation time: 20 mins.

This recipe is an adaptation of œufs mimosa en verrine from the September issue No, 135 from Cuisine et Vins de France Magazine

3 large free range eggs
½ tsp curry powder
1 heaped teaspoon medium Dijon mustard
1 tbsp fromage blanc/frais
½ tsp wholegrain seeded mustard
1 tsp lemon juice
3 tsp finely diced chives
Sea salt
Fresh cracked black pepper

Bring a saucepan of salted water to the boil. Hard boil whole eggs (in shell) for ten minutes and then remove from boiling water. Place eggs into a bowl of iced water and leave for 10 minutes. Drain water then gently peel away and discard the egg shells.

Delicately slice open the 3 eggs and separate the yolks, placing the yolks in a small separate bowl. Finely chop the egg whites into small, even squares using an egg slicer if you have one. Separate the chopped egg whites into two small bowls. In one bowl, add to the egg whites the chopped chives. To the other whites mix in the seeded mustard, fromage blanc, lemon juice, sea salt to taste. Gently crush the egg yolks with a fork and mix in the curry powder and Dijon mustard.

Arrange evenly in a verrine starting with the chive mix, then the egg yolk, then the egg white with mustard. Top with cracked pepper and chives to serve.

Smoked cod, green pepper and dill terrine / Terrine de cabillaud fumé, à l’aneth et au poivre vert (façon Dukan)

Smoked cod terrine with green peppers and dill

Preparation time: 15 mins. Cooking Time: approx 45 mins.

This dish is really easy to throw together and will keep for up to a week in the fridge. No bowls, minimal mess. All you need is blender/food processor and a bread loaf tin or pyrex baking dish.

(Makes 1 large terrine loaf)

1 whole side fillet smoked cod (approx 500 g). You could also substitute for smoked mackrel, trout or herring
6 medium free range eggs (5 large)
3 tbsp fresh dill
2 tsp green peppers (preserved in brine)
½ tsp grated lemon zest
250 grams firm tofu
250 grams silken tofu
1 tbsp cornflour
2 tranches sliced smoked salmon

Preheat oven to 180 C. Remove skin from cod fillet and slice fillet width ways into 1 cm slices. Put aside. Put off-cuts of fish into food processor. Into processor bowl, add eggs, tofu, lemon, 2 tbsp dill, 1 tsp green peppers and cornflour. Pulse all ingredients until just combined.

Pour mixture to 3 cm depth in tin and then arrange a layer of smoked cod slices. Add another 3 cm layer of mixture and layer on top with remaining smoked cod slices. Add remaining mixture to tin until 3 cm from rim. Arrange smoked cod slices, remaining fresh dill and green peppers on top. Bake in preheated fan-forced oven for approx 45 mins or until browned and cooked through. Cover with foil if necessary to protect top from over-browning. Serve with lemon wedges, cornichons and Dijon mustard.

Smoked cod terrine served with fresh dill, cornichons and smoked salmon

Soy Seared Scallops with wasabi sour cream / Noix de Saint-Jacques à la plancha, à la sauce soja et à la crème de wasabi (façon Dukan)

Seared soy scallops with wasabi sour cream

Super simple. Super delicious. You need a good quality non-stick frying pan for this to work as there is no oil used.
Preparation time: 10 mins Cooking time: 10 mins

5 fresh scallops
1.5 tsp low salt soy sauce
2 tbsp 0% fromage blanc*
1 pea sized portion wasabi paste

Sea salt
Fresh black pepper
1/4 lemon
1 tsp fresh coriander leaves
Finely diced red pepper/capsicum
½ tsp fish eggs/salmon roe to garnish

Pour soy sauce over fresh scallops and leave to marinate refrigerated for 30 mins. In a small ramekin, mix fromage blanc, wasabi and a squeeze of lemon juice. Finely dice red capsicum to prepare garnish.

On a heated non stick frying pan or bbq plate, place scallops and soy sauce and sear until browned on each side. Spread wasabi cream on platter and arrange scallops in a row with coriander between pieces. Top with fish eggs, sea salt and black pepper and garnish plate with lemon wedges and red pepper to serve.

Dukan Tiramisu / Tiramisu (façon Dukan)

The Dukan Tiramisu- didn't last long!

This recipe is made in two parts. The sponge cake base is an original Dukan recipe which is then layered with espresso coffee, low fat cocoa powder and sweetened fromage blanc.

Serves 4-5 (can be portioned individually or arranged in one large dish)

Ingredients: Sponge cake base

3 eggs- separated
4 tbsp natural sugar substitute (e.g Natvia)
2/3 cup cornflour
2 tsp baking powder
400 grams fromage frais/blanc*
Dash of vanilla essence

Combine egg yolks, splenda, baking powder, fromage blanc and vanilla in a mixing bowl. In a separate bowl beat the egg whites until stiff and gradually beat in the cornflour. Fold the egg white mix into the other mixing bowl gently to combine.

Line a flat, lipped tray (round or rectangular) with baking paper, keeping an overhand on the edges. Pour the mix into the tray and spread out evenly. Bake at 180 degrees until cooked through and golden brown on top. Allow cake to cool in tray.

The Dukan sponge roll cake base for Tiramisu recipe

Ingredients: Tiramisu layers

3 tbsp low fat cocoa powder
Approx 400 g 0% fromage blanc
Stevia powder or liquid, to taste
300 mls (or to taste) brewed espresso coffee

Brew espresso coffee and sweeten with stevia. Mix in 1 tbsp low fat cocoa powder whilst coffee is hot (optional).

Pour a layer of coffee in dish of choice. Arrange a layer of cake on top of the coffee. Coat cake with coffee, sprinkle with cocoa powder and then add a layer of fromage blanc- sweetened with stevia to taste.

Arrange remaining layers in the same order until serving dish is full, with the top layer being fromage blanc. Dust top with a thick layer of cocoa powder.

Place and leave to sit in refrigerator for at least 3 hours before serving. The dukan cake is not as moist as a normal cake so the result is better when the coffee has soaked through.

Dukan Tiramisu and coffee

No rice vanilla rice pudding / Pudding au riz à la vanille (sans riz, façon Dukan)

The Dukan vanilla Rice Pudding ( New York baked lemon cheesecake variation available)

This recipe was a happy accident. It’s a slight variation on the Dukan “Corsican Cheesecake” recipe and the great thing is that when you bake with cottage cheese, the curd of the cheese hardens and forms slightly in the oven giving the same texture as soft rice in a rice pudding. To serve it as rice pudding just put this in a bowl and top with sweetened fromage frais or custard. Otherwise serve sliced like a cheesecake.

Prep time: 15 mins. Cooking time: Approx 40 mins

5 eggs
600 grams low fat cottage cheese*
fresh vanilla bean powder or vanilla essence
25 grams natural sugar substitute (e.g Natvia)

Preheat the oven to 160 C. Beat the eggs with a hand held whisk. Add the cottage cheese, Splenda and vanilla. Carefully stir to combine. Transfer to a flan style baking tin and bake for approx 45 minutes. Keep a close eye on the cake while it is in the oven, making sure it does not over cook or brown too quickly- cover top with foil if necessary. Remove from oven when cooked and allow to cool. Serve with custard, yoghurt or sweetened fromage blanc topped with cinnamon and nutmeg.

Dukan vanilla rice pudding or lemon cheesecake

New York Baked Lemon Cheesecake / Dukan New York Cheesecake au citron

This is a further variation on the above which really turns out like a Classic Baked New York Lemon Cheesecake- this one literally takes the cake as my favorite.

Prep time: 15 mins. Cooking time: Approx 40 mins

2 eggs- separated
4 heaped tbsp fromage blanc*
200 grams low fat ricotta or cottage cheese*
300 gms fat free spreadable cream cheese*
2 tbsp cornflour
½ cup natural sugar substitute (e.g Natvia)
Finely grated zest 1 lemon

Preheat oven to 160 C. Combine all ingredients except egg whites in a large mixing bowl and beat with an electric hand blender until smooth, thick and silky in appearance. If using cottage cheese, beat mixture until the texture smooths out. In a separate bowl, beat egg whites until stiff, then beat in cornflour. Slowly fold in egg white mixture to large bowl until combined. Transfer mixture to a ceramic baking dish (as pictured or similar) ans bake for approximately 40 mins or until risen and golden brown. Allow to cool completely in fridge before serving.


Homemade Vegan Sour Cream

You can prepare your own, preservative-free, vegan sour cream from just a few basic ingredients. Whole Foods Market advises soaking raw cashews in boiling water, then pureeing the nuts with lemon juice, sea salt and cider vinegar to yield a vegan sour cream that can also be used as a substitute for mayonnaise. For homemade sour cream based on tofu, Nava Atlas, author of "Vegan Soups and Hearty Stews for All Season," suggests blending firm or extra-firm silken tofu with lemon juice, rice milk and salt.


2. Vegan Sour Cream

Vegan sour cream diluted with water is another good option. It has the tang and sourness of buttermilk, and thinning it out with water helps make its consistency match buttermilk. This is a solid option for dressings or dips in particular, as well as in baked goods.

Try mixing water and sour cream in equal parts, then do a one-to-one substitution of that mixture. That is, if the recipe calls for one cup of buttermilk, swap in a half-cup of water and a half-cup of vegan sour cream, combined. We like Tofutti Better than Sour Cream.

Adjust the mixture depending on your preference for a thicker or thinner consistency. You can use this same method with vegan yogurt, too.


Can I substitute sour cream for heavy cream in a recipe?

A cheesecake recipe calls for sour cream but I want to use whipping cream since it makes a sweeter cake. The substitution is one to one so if you need 1c sour cream you can use 1c heavy whipping cream . I find that it gives the cake more of a creamy texture than when sour cream is used.

Furthermore, is sour cream and heavy cream the same? Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it. Heavy cream has a fat content of about 30% and does not contain any added thickeners. It is thicker, has a richer flavor, and is less tangy than sour cream.

Consequently, can I substitute sour cream for heavy cream?

If you don't need your heavy cream substitute to whip, mixing equal parts plain Greek yogurt and milk will also give you excellent results. It'll lend the right creaminess and thickness to your recipe, without adding a bunch of fat. Plain Greek yogurt can also be used as a substitute for sour cream.


There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute it's frequently advisable to add a little extra vinegar or lemon juice as these products don't generally provide as much kick as real sour cream.

Sour Supreme is one brand of soy-based, non-dairy substitute.

You can create many vegan variations with silken through extra firm tofus from ricotta cheese on down to sour cream. There are many recipes out there for making your own sour cream.

The problem with some brands, such as Sour Supreme (whose product is very authentic to taste), is that (in responding to the vegan tag) some of their products contain casein (an animal by-product). If you're just lactose intolerant then full steam ahead, but if you're vegan that is a choice you will have to make. Some vegans have no objection to casein or other similar trace additives, others do. Some do not eat honey because it can contain animal parts, others do eat it.

The Tofutti Sour Supreme does not contain casein, and is a great vegan substitute for sour cream. Avoid Yoso, for some reason it is sweet, it was disgusting on tacos, I also found that both their sour cream and yogurt taste powdery.

As someone mentioned above there are lots of recipes for making your own using silken tofu, lemon juice and I can't remember what else (I remember making one from the cookbook La Dolce Vegan that was pretty good).

Another amazing veg product is Vegenaise, it is a mayo replacement, but it tastes great in place of sour cream on potatoes and some other recipes, depending on what you like.

Vegan Gourmet Sour Cream Substitute is dairy-free, casein-free, does not contain any hydrogenated oils, and is very delicious.

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