Sour cream is one of the extras I learned to live without when I went dairy-free. I used to put it on baked potatoes, nachos, quesadillas… and the tanginess and cooling quality of the sour cream were a nice finishing touch. But even with the plethora of dairy-free alternatives available today, it’s been hard to find dairy-free sour creams.
Tofutti Better Than Sour Cream is one of the few I’ve seen. As the name suggests, it contains tofu, so it’s not suitable for those who can’t eat soy. But that’s a moot point, because no one should be eating this stuff — it’s terrible.
As you can see in the photo above, it looks like the putty you use for spackling. Good thing I tasted it before actually putting it on my food. It wasn’t sour or creamy — in fact, it had no resemblance to sour cream at all. It was pasty and just tasted odd.
Tofutti is one of the older brands of dairy-free products; I remember seeing Tofutti Cuties — soy-based ice cream sandwiches — back in the early 2000s. But they’ve been lapped by newer brands with better food science. Unfortunately, I haven’t yet found any that make a good imitation sour cream. If I ever do, you’ll be the first to know.
Dairy-Free to Be You and Me 