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Substitute for Sour Cream for a Meat Dish

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lukfam Aug 11, 2013 01:35 PM

I plan to make a meat dish that calls for sour cream. Normally I would just use Tofuti's sour cream as the substitution but I have tried 3 different stores - they all have the cream cheese but not the sour cream. Any suggestions - perhaps diluting the cream cheese with soured soy milk?

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  1. bagelman01 RE: lukfam Aug 11, 2013 01:40 PM

    Depending on the dish, I have first added a little lemon juice to the cooking and then blended in pareve coffee creamer. Works well in Beef Stroganoff or Chicken Paprikash.
    My ex used to use sour salt in the paprikash and stir the coffee creamer into the sauce to thicken just before serving.

    1. d
      DeisCane RE: lukfam Aug 11, 2013 02:41 PM

      I have used the cream cheese with a little lemon juice for multiple dishes. For some reason, it's much more common in "regular" supermarkets, so I have had to do it a few times!

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        miss_belle RE: lukfam Aug 11, 2013 03:29 PM

        I think some people substitute greek yogurt for sour cream although I've never tried it myself. It would never have occurred to me to sub a cream cheese mix for the sour cream. Maybe yogurt mixed with a small amount of cream cheese and a splash of vinegar for the sourness? I dunno. Just a thought.

        2 Replies
        1. re: miss_belle
          queenscook RE: miss_belle Aug 11, 2013 03:35 PM

          This is the kosher board, so we can't use yogurt with meat dishes, Greek yogurt or otherwise. The suggestion of cream cheese refers to non-dairy Tofutti brand cream cheese, and was only suggested because non-dairy Tofutti sour cream was unavailable.

          1. re: queenscook
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            miss_belle RE: queenscook Aug 11, 2013 03:43 PM

            Oh sorry. This showed up on what I consider the main board but I didn't notice the kosher part:-)

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          alpidarkomama RE: lukfam Aug 11, 2013 10:51 PM

          Pareve sour cream is really easy to make: 1 package silken tofu, 1 tbsp rice vinegar, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 cup oil. Puree, then gradually add 1/2 cup oil. Incredibly good, and much cheaper than the sour cream substitutes at the grocery store.

          3 Replies
          1. re: alpidarkomama
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            lukfam RE: alpidarkomama Aug 11, 2013 11:15 PM

            Thanks for the information, I will give it a try.

            1. re: alpidarkomama
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              CloggieGirl RE: alpidarkomama Aug 14, 2013 07:52 PM

              That sounds like a great option. I was really disappointed with the tofutti sour cream. It seemed like a thinner version of their cream cheese.

              1. re: CloggieGirl
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                alpidarkomama RE: CloggieGirl Aug 14, 2013 08:16 PM

                I think it is! If I were going to make cream cheese from that recipe, I would jst let it drain overnight. :)

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              DevorahL RE: lukfam Aug 14, 2013 07:49 AM

              Depending on what it is being used for (i.e. taste versus acidity/creaminess balance versus thickening agent) a [pareve yogurt like Whole Soy can work.

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