Some customers have been calling and emailing us asking if our plain Tofutti Better Than Sour Cream and TOFUTTI Better Than Cream Cheese are still available in Canada because they are having trouble finding these products on the grocery store shelves. That’s because both products have a new package and are now Trans-fat free! Rest assured, it’s the same great taste and our Tofutti Better Than Sour Cream and TOFUTTI Better Than Cream Cheese are still dairy and lactose free, but we have improved the health benefits of these products by removing the trans-fat. All of our products are also cholesterol free.
Look for the new blue and white packages at major retailers such as Loblaws, Fortinos, Metro, Sobeys, Longos, Save on Foods, Thriftys, Highland Farms and health food stores across the country.
Tofutti Better Than Sour Cream is so versatile you can dip it, spread it, bake with it, cook with it, or enjoy it right from the package. There are countless ways to use this secret ingredient that adds silky texture to foods like creamed soups, pancakes and waffles, muffins, coffee cakes, birthday cakes and dips.
TOFUTTI Better Than Cream Cheese can also be used in spreads, dips, soups and desserts like cheese cake or eaten right out of the container! It’s that delicious.
If you are following a vegan or non-dairy diet, you can replace regular cream cheese or sour cream at a 1 to 1 ratio with our non-dairy, lactose free version! Here is a recipe to show how easy it is to cook and bake with Tofutti products.
Super Easy Christmas Cherry Cheesecake
Preheat the oven to 325 degrees Fahrenheit.
One purchased graham cracker pie shell in either chocolate or graham cookie flavour
2 containers of TOFUTTI Better Than Cream Cheese
½ container of Tofutti Better Than Sour Cream
1 cup of white sugar
1 tsp vanilla extract
Using a hand mixer or stand mixer, place ingredients in a large bowl and mix all ingredients together until creamy but somewhat firm. If the mixture is too thick, add 1 to 2 Tbsp more non-dairy sour cream and blend again. Pour filling into crust. Set cheesecake on a cookie tray and bake in the oven for 50 minutes. The cheesecake should jiggle slightly when baked. Let cool on the counter and transfer to the refrigerator to chill. Just before serving, remove pie from the fridge and open a can of cherry pie filling and spread over the cheesecake. If using a chocolate crust, take a bar of non-dairy dark chocolate and using a grater, shred pieces of chocolate over the top of the cheesecake and serve.