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Pareve sour cream?

doc_k55 Jan 30, 2008 07:56 AM

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. g
    GilaB RE: doc_k55 Jan 30, 2008 08:07 AM

    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. p
      peacepug RE: doc_k55 Jan 30, 2008 08:34 AM

      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
        DeisCane RE: peacepug Jan 30, 2008 08:47 AM

        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. weinstein5 RE: doc_k55 Jan 30, 2008 09:32 AM

        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. d
          doc_k55 RE: doc_k55 Jan 30, 2008 10:48 AM

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

          1. s
            sanekosher RE: doc_k55 Jan 30, 2008 12:08 PM

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

            1 Reply
            1. re: sanekosher
              doc_k55 RE: sanekosher Jan 30, 2008 01:11 PM

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

            2. j
              justjoshing RE: doc_k55 Jan 30, 2008 01:39 PM

              We use the Tofuti Sour Cream for Fajitas & Burritos. Good stuff!

              1. queenscook RE: doc_k55 Jan 30, 2008 01:46 PM

                I used it in a cookie that was similar to rugaleh (sp?) in consistency, and it came out very flaky; I think it performed very much like sour cream is supposed to, and were delicious (if I do say so myself), not "off" at all. In truth, I have never made that cookie with real sour cream, because I bake parve most of the time, but I was quite impressed with the result. I also use it in the Blueberries & Cream cake recipe from Kosher by Design, and it is quite a tasty cake. Once again, I never made it with real sour cream, so I can't compare, but I would definitely try it at least once in a coffee cake. What's the downside? The cost of the tub of the Tofutti sour cream and a little bit of time? The upside is that it could be a tasty parve cake. Now the fat and calories--that's an entirely different story, especially considering that there are still transfats in at least one version. I always look for the transfat-free tubs, but they are not as widely available as the transfat version.

                1. t
                  tomby RE: doc_k55 Jan 30, 2008 08:27 PM

                  We used it in mashed potatoes and it came out fine.

                  3 Replies
                  1. re: tomby
                    jeterfan RE: tomby Jan 30, 2008 08:35 PM

                    It might be cheaper to make your own pareve sour cream..

                    1. re: jeterfan
                      doc_k55 RE: jeterfan Jan 31, 2008 05:10 AM

                      Intriguing. Probably more than I can handle at this time... my toddler gets into everything... but certainly something to consider for the future.

                      1. re: jeterfan
                        queenscook RE: jeterfan Jan 31, 2008 01:52 PM

                        Is this really cheaper? The Tofutti sour cream is about $2.50 (according to the sticker on the one in my fridge). The recipe that this links to requires, among other things, tofu and raw cashew butter. A jar of cashew butter is fairly pricey, and it's not something everyone just happens to have around. If this is all you are buying it for, it will take quite a number of times of making this recipe to go through it. I don't really know what tofu itself costs, but I can't imagine it's far less than the $2.50 that the sour cream costs. For me, for the few times I use the stuff, it's far easier to just pick up a container of the Tofutti sour cream. And all of this assumes you were referring to the Soy Sour Dream II recipe, because if you were referring to that first recipe, requiring first making the soy yogurt, using that complicated recipe, I'd certainly walk the four minute walk to my local grocery store to pick up the Tofutti cream. And it sounds close to impossible to make it really parve anyway, since it looks like the soy yogurt needs a starter of dairy yogurt or a powdered starter which is also dairy, so what's the advantage?

                    2. m
                      MDhaliwal RE: doc_k55 Feb 8, 2008 02:18 PM

                      I love Tofutti Sour Supreme (the sour cream substitute). I've used it as a garnish on potatoes or on tacos. I've also made a great peaches and cream crumb cake with it and it turned out fabulous! After the first one, I wound up having to make a second one the same week since it was eaten so quickly!

                      I think they may have changed their ingredients recently, as the newer containers seem to have a firmer consistency, but the end result has still been great.

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