Sour cream is a popular dairy product used in many recipes and as a condiment. However, some people need or prefer to avoid dairy due to allergies, intolerances, or lifestyle choices. For these individuals, finding a suitable non-dairy alternative to traditional sour cream can be a challenge. Luckily, the market has expanded in recent years to include more plant-based and dairy-free options. In this article, we will explore the dairy-free sour cream options currently available and how they compare to regular sour cream in taste, texture, and nutrition. We will also provide tips for baking and cooking with these products.
What is sour cream?
Sour cream is a cultured dairy product made by fermenting regular cream with lactic acid bacteria. This fermentation process gives it its thick, creamy texture and tangy, sour taste. Traditional sour cream contains around 18-20% milk fat. It has a smooth, rich mouthfeel and can range in consistency from thick and spoonable to thin enough to pour. In cooking, sour cream is widely used to add moisture, fat, and tanginess to baked goods, dips, sauces, soups, and more. The high milk fat content means it can curdle at high temperatures, so it is often added at the end of cooking. Sour cream is also commonly used as a condiment or topping for foods like baked potatoes, tacos, and chili.
Why choose dairy-free sour cream?
There are several reasons why someone may want or need to use a non-dairy sour cream alternative:
– Dairy allergies or intolerances – Some people are allergic to the milk proteins found in dairy products. Others lack the enzymes needed to properly digest dairy, causing gastrointestinal issues when they consume those foods.
– Vegan or vegetarian diets – Vegans and some vegetarians exclude all animal products, including dairy, from their diets. Plant-based alternatives allow them to enjoy “dairy” flavors and textures.
– Environmental concerns – Dairy production has a significant environmental impact. Some people choose dairy-free options to reduce their carbon footprint.
– Preference for plant-based foods – Even those without allergies or dietary restrictions are increasingly choosing plant-based products for health or ethical reasons.
– Weight management – Dairy-free options are often lower in fat and calories than full-fat dairy sour cream. This can aid in weight loss for some.
Types of dairy-free sour cream
There are two main approaches to creating non-dairy sour cream alternatives on the market:
1. Plant-based emulsions – These are made by blending plant-based fats like coconut, olive, avocado or nut oils with starchy thickeners like tapioca or arrowroot. Acids like apple cider vinegar or lemon juice provide tanginess.
2. Cultured cashew or soy – These begin with a base of cashews, soy milk or soy yogurt that is fermented with probiotic cultures to develop sour cream-like flavors and textures.
Beyond these two methods, some dairy-free sour creams also incorporate gums, starches, vegetable proteins, and natural flavorings. Let’s look at some specific brands and options:
Tofutti Sour Supreme
This brand uses a blend of soybean oil, water, vinegar, tapioca starch, and expeller-pressed canola oil to emulate the texture of dairy sour cream. It has a mild tangy flavor and a smooth, creamy consistency. Tofutti Sour Supreme is kosher and vegan.
Kite Hill Almond Milk Yogurt
This thicker, spoonable yogurt made from almonds can substitute for sour cream in many recipes. It contains live active cultures and has a mildly tangy, citrusy flavor. Kite Hill is a vegan brand.
Forager Project Cashewgurt
Cashewgurt from Forager Project is a dairy-free “yogurt” made by fermenting and culturing organic cashews. Its probiotic content gives it a tart, tangy profile close to sour cream. It has a rich, thick texture. Forager Project is vegan and gluten-free.
Daiya Sour Cream
Daiya utilizes a tapioca and arrowroot starch base combined with pea protein and expeller-pressed canola and coconut oils. Apple cider vinegar provides acidity. This vegan sour cream has a smooth, creamy texture.
Good Planet Foods
This brand offers cultured vegan probiotic sour cream made from a base of organic soy. It has live active cultures and a tangy flavor. Good Planet Foods products are vegan and kosher.
WayFare Dairy Free Sour Cream
WayFare’s version contains a blend of plant oils and pea protein, vinegar, guar gum, and gellan gum. It has a thick, spoonable texture with a tangy taste. Their sour cream is vegan and gluten-free.
CocoWhip Original
CocoWhip is a plant-based whipping cream alternative that can work as a 1:1 substitute for dairy sour cream in lighter recipes. It is made from coconut cream with no thickeners or gums. This dairy-free product is kosher, gluten-free, and suitable for paleo and keto diets.
Nutrition comparison
How do these dairy-free alternatives compare nutritionally to regular full-fat sour cream? Here is a nutritional profile per 2 tablespoon serving:
| Product | Calories | Fat (g) | Protein (g) | Carbs (g) |
|---|---|---|---|---|
| Dairy sour cream | 58 | 6 | 0 | 1 |
| Tofutti | 35 | 2.5 | 0 | 3 |
| Kite Hill | 45 | 2.5 | 1 | 3 |
| Forager | 45 | 4 | 1 | 2 |
| Daiya | 25 | 1.5 | 0 | 3 |
| Good Planet | 35 | 1.5 | 1 | 3 |
| WayFare | 35 | 3 | 0 | 1 |
| CocoWhip | 45 | 5 | 0 | 0 |
As shown, most dairy-free varieties are lower in calories, fat, and cholesterol compared to full-fat dairy sour cream. However, they may be slightly higher in carbohydrates due to added starches and gums used for texture. Protein content varies more widely. Some brands offer versions with added protein from pea or soy sources. Overall, the nutritional profile of dairy-free sour creams aligns well with regular sour cream.
How to use dairy-free sour cream
In most recipes, you can directly substitute an equal amount of non-dairy sour cream for regular dairy sour cream. However, there are a few considerations:
– Avoid high heat – Plant-based sour creams may separate or curdle if boiled or baked at very high temperatures. Stir them in at the end of cooking instead.
– Adjust consistency if needed – Some dairy-free versions are thinner than traditional sour cream. For dips or toppings, drain excess liquid or blend with thickeners like tapioca starch.
– Consider fat content – Higher fat options like CocoWhip will perform closest to full-fat dairy sour cream. Lower fat products won’t provide as much richness.
– Give it tang – If a brand isn’t tangy enough, add a squeeze of lemon or splash of vinegar. Let it sit to develop more zing.
– Watch for curdling – Non-dairy milks can curdle when mixed with acidic ingredients like lemon or vinegar. Add them gradually in small amounts.
– Use in moderation – Dairy-free sour creams won’t necessarily behave identically. Start by swapping in half the amount called for, adding more to taste.
With a bit of experimentation, dairy-free sour creams can be seamlessly incorporated into dips, dressings, bakes, chilis, and more!
Baking and cooking tips
From cheesecakes to beef stroganoff, sour cream is used in a diverse range of baked goods and dishes. Here are some specific tips for cooking and baking successfully with non-dairy sour cream:
Quick breads and muffins
– For recipes like banana bread or blueberry muffins, you can substitute in non-dairy sour cream 1:1 for dairy sour cream. The moisture and tang will come through.
– If using a thinner sour cream, drain excess liquid so your batter doesn’t get too thin.
– Add a touch more leavening like baking soda or powder to account for fewer milk proteins.
Cakes and frostings
– Thick Greek-style yogurts often work better than thin sour creams for cakes to avoid an overly moist crumb.
– For buttercream-style frostings, use powdered sugar that hasn’t been cut with corn starch for best consistency.
– If frosting won’t whip up, try adding more powdered sugar or a small amount of shortening.
Cookies
– Opt for higher fat dairy-free sour creams for soft, chewy cookies like snickerdoodles.
– Lower fat versions can lead to crisper, more crumbly cookies. Useful for shortbread!
– Chill cookie dough thoroughly before baking if using thinner, looser sour cream.
Savory dishes
– In cooked dishes like stroganoff or chicken paprikash, stir in dairy-free sour cream at the end so it doesn’t curdle.
– For dips, you can swap in plain Greek yogurt for a thicker consistency that won’t separate.
– If sour cream is mixed into a casserole, add some flour or starch to prevent watering it out.
With a little care, non-dairy sour creams can deliver great results in all types of recipes. Be open to making tweaks as needed.
Best uses for dairy-free sour cream
Based on their tangy flavor and rich texture, some of the best uses for dairy-free sour cream include:
– Dips – Non-dairy sour cream makes an ideal base for creamy dips like ranch, onion, or French onion. Drain excess liquid as needed.
– Chilled desserts – No-bake cheesecakes, mousses, and fruit dippers work well with the cool tang of vegan sour cream.
– Sauces – Mix it into pasta sauce, gravy, or soup recipes for added body and a hint of acidity.
– Toppings – It’s perfect for finishing dishes like baked potatoes, enchiladas, tacos, chili, or nachos.
– Dressings – Whisk it into salad dressing recipes for a balanced creamy/tangy profile.
– Baking – Use it for moistness in cakes, muffins, scones, and more. Lower oven temperatures slightly.
– Frostings & fillings – Its texture lends well to richer buttercreams and lighter whipped fillings.
Thanks to its versatility, dairy-free sour cream can be used in place of regular sour cream in essentially any application!
Potential drawbacks
While today’s dairy-free sour creams are impressive, there can be some potential drawbacks:
– Separation – Some plant-based versions are prone to water or oil separation. Proper mixing and chilling helps.
– Curdling – Higher heat can cause curdling more easily than with dairy sour cream. Mix in gently at the end.
– Texture – Results may not be quite as rich and silky smooth as full-fat dairy sour cream.
– Tanginess – The lactic acid tang isn’t as sharp in some brands. Adding lemon juice can help.
– Performance – Won’t necessarily act exactly the same as dairy in all recipes. Some trial and error required.
– Price – Specialty dairy-free options are typically more expensive than basic dairy sour cream.
– Additives – Many rely on gums and stabilizers to achieve the desired texture.
With patience and the right techniques, these obstacles can usually be overcome in cooking. It may take some tweaking to get your favorite recipes just right.
Recipe ideas
Here are a few recipe ideas that highlight dairy-free sour creams:
Dairy-Free Stroganoff
Saute sliced mushrooms, onions, and seared beef strips in a savory sauce. Stir in non-dairy sour cream just before serving over egg noodles.
Vegan Chili
Top a hearty vegetarian chili made with beans, tomatoes, peppers, and spices with a dollop of creamy dairy-free sour cream.
Tofu Veggie Scramble
Add tang and richness to a skillet scramble of tofu, veggies, and seasonings by drizzling with dairy-free sour cream before serving.
Baked Sweet Potato
Baked russet or sweet potatoes become a meal with dairy-free sour cream, green onion, bacon bits, and a sprinkle of paprika on top.
Chicken Enchiladas
Roll chicken and veggies in tortillas, smother with enchilada sauce and melted cheese, then finish with a scoop of non-dairy sour cream.
Dairy-Free Cheesecake
Make a vegan cheesecake with a nut-based crust and a rich, smooth filling mixing dairy-free cream cheese and sour cream.
The possibilities are endless! Non-dairy sour cream can be used anywhere you want a cool, creamy tang.
Where to buy
Dairy-free sour cream alternatives are becoming widely available both online and in stores, including:
– Natural food markets – Stores like Whole Foods, Sprouts, Earthfare
– Mainstream grocery stores – Kroger, Safeway, Publix, etc. often carry options in the dairy or health food aisle
– Warehouse clubs – Brands like Daiya and Tofutti are usually available at Costco and Sam’s Club
– Online stores – Amazon, Thrive Market, Vitacost
– Brand websites – Purchase directly from companies like Kite Hill, Forager Project, So Delicious
– Specialty markets – Asian, Latin and Middle Eastern markets may have unique dairy-free cultured products
Prices range from about $3-$6 per container for specialty dairy-free sour cream options. Be sure to check expiration dates when purchasing. Unopened, they typically last 4-6 weeks refrigerated.
Conclusion
For those seeking a non-dairy alternative, there are now many high quality options for purchasing vegan and dairy-free sour cream. Brands like Tofutti, Kite Hill, Forager Project, Daiya and others are making great strides in mimicking the rich, tangy flavor and smooth texture of traditional sour cream. While some tweaking of recipes may be required, these products can be seamlessly substituted into a wide variety of dishes, desserts, baked goods, and more. They offer the cool, creamy finish of regular sour cream without the dairy for those with food allergies, intolerances, or lifestyle preferences. With some testing and creativity, home cooks can find a dairy-free sour cream that fits their needs. What creamy, tangy adventures will your non-dairy sour cream take you on?
