Hi all, hoping someone could help. I offered to make a cake for a family friend, but it has to be dairy free. Figured I'd use Almond/Soy Milk and Country Crock Plant Butter for the milk and butter substitutes. But the sour cream is stumping me, could I just leave it out or is there a dairy free alternative to sour cream. I've heard of mayonnaise and instant pudding mix added to other cakes, but not sure if it would serve the same purpose for a scratch WASC, which would be better or if I should just TRY to track down some dairy free sour cream (thinking its safest bet) at a Whole Foods or something. Any input would help.
Mayo contains eggs & oil - not sure if that's considered dairy free. I think I have heard of a non-dairy sour cream but have never used any. Leaving it out in my opinion will result in a less 'fluffy' cake - more dense I think. Are there non-dairy yogurts? That would be a better sub. Why don't yhou do a search for non-dairy sour cream and non-dairy mayo?
I just did a quick search and there are many options offered for non dairy sour cream. Mayo is considered non dairy already.
Thanks! Hubby was actually able to find Tufetti (?) sour cream at the grocery store :). I'll let you guys know what I think-I've never used it and was definitely not hoping to find andy so quick.
I used the Tofutti sour cream and it turned out great. The client loved it. It's quite a bit more expensive though.