Sour cream, imitation, cultured
Whole food · Dairy and Egg Products
Photo: Wikipedia
Imitation cultured sour cream is a smooth, tangy dairy alternative made by fermenting vegetable oils or milk solids to mimic the flavor and texture of traditional sour cream. It has a rich, creamy consistency with a mild, pleasantly acidic bite that cuts through rich dishes. Nutritionally, it's a high-fat, low-protein option, providing a significant calorie source primarily from fats.
Calorie split: 5% protein · 13% carbs · 83% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to add a cool, creamy, and tangy element that balances spicy or rich foods, making it a versatile staple in dips, baked potatoes, and as a garnish. Its culturing process gives it a depth of flavor that plain cream or yogurt lacks.
⚠️ Watch-outs & how to enjoy it better
Its high fat content (nearly 20g per 100g) makes it very calorie-dense, which can be a concern for those monitoring fat or calorie intake. It also contains no fiber and its carbs are simple sugars, which could contribute to blood sugar spikes if consumed in large amounts without other macronutrients. To counteract this, pair it with high-fiber foods (like on a baked potato with broccoli) or protein-rich dishes, and practice portion control.
Key benefits
- Provides a creamy texture without dairy for lactose-intolerant individuals
- Adds tangy flavor to dishes without adding fiber
- Offers a source of dietary fat for satiety
- Can be used as a 1:1 substitute in many recipes
- Often lower in cholesterol than traditional sour cream
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cultured' in its name refers to the addition of live bacterial cultures (like Lactococcus lactis) during production, which ferment sugars to create its signature tang, a process identical to making traditional sour cream.
Full nutrition (USDA data · scales with serving)
| Water | 71.2 g |
| Energy | 208 kcal |
| Energy | 872 kj |
| Protein | 2.4 g |
| Total lipid (fat) | 19.5 g |
| Ash | 0.30 g |
| Carbohydrate, by difference | 6.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 6.6 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.39 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 45.0 mg |
| Potassium, K | 161 mg |
| Sodium, Na | 102 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.11 mg |
| Selenium, Se | 2.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.74 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 17.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 1.0 g |
| SFA 10:0 | 1.0 g |
| SFA 12:0 | 8.1 g |
| SFA 14:0 | 3.4 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 0.59 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.59 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.06 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 18.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.10 g |
| Isoleucine | 0.15 g |
| Leucine | 0.24 g |
| Lysine | 0.19 g |
| Methionine | 0.07 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.13 g |
| Tyrosine | 0.14 g |
| Valine | 0.17 g |
| Arginine | 0.10 g |
| Histidine | 0.07 g |
| Alanine | 0.07 g |
| Aspartic acid | 0.17 g |
| Glutamic acid | 0.55 g |
| Glycine | 0.05 g |
| Proline | 0.27 g |
| Serine | 0.15 g |
FAQ
How is imitation cultured sour cream different from regular sour cream?
Imitation versions typically use vegetable oils (like palm oil) or milk solids as a base instead of heavy cream, making them often cheaper and sometimes lower in cholesterol, but potentially higher in saturated fats from plant sources. Both are cultured for tang.
Can I cook or bake with it?
Yes, it's excellent for baking (like in coffee cakes or muffins) and can be added to cooked sauces or soups off-heat to add creaminess and tang without curdling, similar to regular sour cream.
Is it suitable for a vegan diet?
Not necessarily. 'Imitation' sour cream may be dairy-free, but some versions contain milk derivatives. Always check the label for 'dairy-free' or 'vegan' certification if that's a requirement.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.08 kcal/g · 5% calories from protein · 0.0 g fiber · 6.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.63 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.