I know, I know, I have been MIA for awhile. My final year as an undergrad is about to start on Monday, I work 2 jobs, and I am currently trying to clean up my apartment (the boyfriend is in the process of moving his stuff from my apartment, which he has been using as a storage unit, into his new apartment). Rupert and I have also had a mighty battle with some evil fleas.
With that said, here is my little review of Tofutti Sour Supreme with a bonus recipe…
Tofuti is a great brand when it comes to vegan “dairy” products (check out my review of their Strawberry Cheesecake Ice Cream). At my local grocery store they carry the Tofutti Sour Supreme. I recently came into the possession of a huge bag of wavy potato chips. So I decided I wanted to make Onion Dip (see below). This vegan alternative to dairy sour cream is great. The only thing that was a let down was that I noticed in the ingredients list it had partially hydrogenated oil, which I try to dodge like the plague. I figured that something like sour cream would be okay because I rarely ever use it, however, I just went to the Tofutti website and they have come out with a sour cream that is sans partially hydrogenated oil. This product is HAPPILY RECOMMENDED.
NOTE- Not only are Toffuti’s products vegan, they are also kosher. If you are in search of a vege/vegan version of something, try finding a kosher brand. In kosher dietary laws, they are restrictions on eating certain parts of animals and mixing dairy with meat. Many kosher brands find alternatives to this (the founder of Tofutti owned a kosher deli and wanted to have “dairy,” so he learned all about the wonder bean- - SOY!).
*BONUS* Onion Dip
1 container Sour Cream (I used Tofutti Sour Supreme of course)
1 packet onion soup mix
- Combine both ingredients together well with a spoon.
- Chill and serve.
Posted in Reviews, Sauces/Dips, Vegan, Vegetarian
