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Pareve sour cream?

Has anyone tried this as a substitute when making baked goods? Did they turn out well or did they taste a bit off? Thanks

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  1. The only time I've used it in cooking was in making dough for meat samosas, which some of which I fried and some of which were baked. The dough came out fine, but I was only using about 2 tablespoons for the whole thing, so it's not a primary ingredient. I used the Tofutti brand.

    1. we used the tofutti sour cream with ourlatkes this year for my lactose intolerant brother, we all thought it was fine as a substitute, not as good as the real thing of course.

      1 Reply
      1. re: peacepug

        I think Gila's description is a good one. It works fine as a minor substitute, but not in baked goods where sour cream's essential qualities are vital and/or quantities are large.

      2. Not for baked goods - but I used the Tofuti Sour Cream for Beef Stroganoff and it was excellent - added the right bit of tartness and creaminess to the disk -

        1. So it sounds like a pareve sour cream coffee cake might be a bad idea...

          1. I've used it in cold (fruit) soups w/no problems, tasted fine.

            1 Reply
            1. re: sanekosher

              I guess I'll have to try it and see how it works. thanks for the input. any others... feel free to comment too!