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Jun 14, 2012 02:11 AM

Non-dairy "sour cream" or "yogurt"?

I was wondering if any of the rice milk or soy milk companies make a non-sweet sour cream or yogurt product?

Technically, this questions is for cooking along the lines of cooking semi-kosher rather than for a vegan, so if there are eggs in any such products that is not a concern. But also if the product doesn't have a kosher stamp, that is also ok. How do these taste and as a condiment how do they work?


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  1. Tofutti makes a non-dairy sour cream that tastes like regular sour cream.

    9 Replies
    1. re: valerie

      Tofutti's sour cream and cream cheese alternatives are a pretty good option and have long been mainstays in kosher cooking.

      1. re: ferret

        Yes, I use the cream cheese too. Not because I'm kosher but because my son doesn't do well with dairy and the cream cheese mixed in pasta with tomato sauce makes it like a cream sauce.

        1. re: valerie

          My son went through a "quitting dairy" phase and these products ended up being very convenient. The sour cream substitute fills in nicely in a stroganoff or other creamy dish. And I can't tell you the number of times I've been served salami-fake-cream-cheese pinwheels at kosher gatherings.

          1. re: ferret

            Thanks a bunch for this recommendation. My mom floats around in the realm of quasi-kosher, and so it's always good to know what products I can have on-hand based on how she's feeling.

            1. re: cresyd

              I'm concerned about the carrageenan in some of these products. I really liked the Tofutti but it has this additive in it. Looking for non dairy sour cream without carrageenan. Hope someone can help


                1. re: The Professor

                  Hi Professor
                  Just what I read. I went to and and they explained it a whole lot better than I can. There are other web sites that talk about it too.

                  obie in AZ where there is a vicious rumor that it gets hot here...122. That's not hot, just comfortable.

                  1. re: obie741

                    those websites talk about it a lot, but they're long on talk and short on citations to actual studies. "Some studies" and "a 1981 study" is not a citation.

                    A quote or two does not evidence make.

                2. re: obie741

                  There is not one available for purchase. Personally i'm not worried about trace amounts of seaweed derivatives used for thickening.
                  Make a cashew based vegan sour cream. Be sure to buy raw cashews and soak in cold water overnight.
                  Recipe here:

      2. almond dream makes non-dairy yogurt.

        1. Some of these products, I can't remember which ones, have casein in them, so even though they say "dairy free," they do contain dairy protein, if that is a concern. This always befuddled me.

          1 Reply
          1. re: pitterpatter

            The Tofutti Better than Sour Cream and Cream Cheese don't have casein in them.

          2. Wildwood sells a very good plain soy yogurt. I get it a WF. I normally *hate* soy yogurt, but this is very good. There is also a new cultured almond product, Amande, that is good. I've not cooked wiht them, just ate 'em.

            Tofutti's Sour Supreme is excellent, as is their cream cheese. I use it in baking (the sour supreme is a great sub for yogurt, sour cream or creme fraiche) and other cooking with excellent results. I've been vegan for about 9 months and these have been a godsend for someone who cooks as much as I do.

            1. I am now waiting for live probiotic cultures. They are 100% vegan friendly. I am anxious to get my first batches made. I intend to keep my cultures live and active so that I can begin my building of generations of my culture. I will be making totally vegan sour cream and vegan yogurt. I am stoked!

              2 Replies
              1. re: VeganChazz

                after a half-dozen generations, you'll have to start fresh with new cultures. It gets very, very sour after that -- inedibly so.

                1. re: VeganChazz

                  I'm curious. What will you feed your cultures? Tofu? How will you make your vegan sour cream? Thank you.