So, how does Trader Joe’s pull off this little miracle? The base is a mix of organic coconut cream and soft silken tofu. That’s it? Well, almost. They add a bit of lemon juice for that essential tang, a touch of sea salt, and a few other ingredients to keep the texture perfect.
Here’s the cool part: only 30 calories per two-tablespoon serving. Compare that to the full-fat dairy stuff, which can clock in at 60 or more. You’re basically saving calories without sacrificing the experience. Plus, it’s completely dairy-free, egg-free, and soy is really just the tofu doing its job.
Country Crock Plant Cream Reviews & Info (Dairy-Free & Vegan)
How to Use It: Beyond the Burrito Bowl
Sure, you can pile it on a vegan burrito. That’s the obvious move. But this sour cream is a chameleon. Try it on baked potatoes. Or mix it into a dip for chips. I even dolloped it on some chili-lime roasted sweet potatoes last week—life-changing.
Have you ever made a creamy pasta sauce in a pinch? Stir a couple of spoonfuls into hot pasta with some garlic and nutritional yeast. It melts into this velvety, tangy sauce that feels like comfort food. Who knew a tofu-coconut hybrid could be so versatile?
You can also spread it on toast. No, really. Pre-toast some sourdough, layer on avocado, then add a thick swipe of this sour cream. It sounds weird, but it’s like a cream cheese and avocado mash-up. Trust me, your taste buds won’t argue.
