This creamy dairy free sour cream is the perfect addition to your fridge and an amazing sour cream alternative! It has a light, creamy texture and is paleo/Whole30 compliant. Let’s face it, sometimes you just need a dollop of a little sour cream (like on these healthy homemade enchiladas). Also, thinking of you baked potato!
But, being dairy-free, there aren’t TOO many options out there and even less that are also Whole30 compliant. So, I thought I would do a little experimentation with some lemon juice (for the sourness) and some coconut cream (for the creaminess). I was blown away and didn’t need to use any nuts! I know a lot of recipes out there are cashew-based, but I love how the coconut cream works here (plus you don’t have to soak, drain or blend any cashews)!
Looking for More Dairy Free Alternatives?
Then you definitely need to try our Dairy Free Whipped Cream!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- coconut cream – option to buy a can at your grocery store or use the separated coconut cream on the top part of a can of coconut milk. Tastes better and is a smoother texture than the recipes that use cashews!
How To Make Dairy Free Sour Cream
Open a can of coconut cream.
Remove the cream and leave the excess liquid in the can – you can use this to thin the sour cream later.
Add all ingredients to a bowl.
Whisk until creamy!
Erin’s Pro Tip
Leave your can of coconut cream in the fridge overnight to ensure the cream and liquid separate. Scoop out the cream and then use the excess liquid to thin out your “sour cream” as desired!
Best Ways To Use Dairy Free Sour Cream
Use the same way regular sour cream would be used:
- Potatoes: ever tried a baked potato on the grill? Or bring the best creaminess to your mashed potatoes.
- Chili: a classic topping for a cozy bowl of slow cooker chili or vegan pumpkin chili!
- Mexican-inspired recipes: like these epic cilantro lime chicken burritos or a simple burrito bowl.
- Baking: have a baking recipe that calls for sour cream? use this recipe instead!
Storage & Freezer
Keep this dairy free sour cream in an airtight container in the fridge for up to 1 week. To store for longer, place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight, give it a mix, and enjoy!
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Dairy Free Sour Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Sauce
- Method: Counter Top
- Cuisine: American
Description
The perfect Dairy Free Sour Cream recipe made with only 3 real, simple ingredients that can be added to anything!
Ingredients
- 3/4 cup coconut cream (see Notes)
- 1 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon apple cider vinegar
- pinch of kosher salt
Instructions
- Whisk: Put all ingredients in small bowl & whisk to combine.
- Taste + Adjust: Taste and add additional lemon juice for a more “sour” taste or an additional pinch or two of salt to round out the flavors.
- Serve: Use in your favorite recipe – we love some on our Loaded Baked Potatoes!
Notes
- Coconut Cream: place can of coconut cream (I like the Thai Kitchen brand) in the fridge overnight so that the cream rises to the top and solidifies. Then scrape the cream and reserve the coconut water just in case you need to thin out the sour cream later.
- Full Fat Coconut Milk: you *can* try to just use full fat coconut milk and, like the coconut cream, leave it in the fridge overnight to separate, but you will most likely not have as good of results as using regular coconut cream.
- Save Coconut Water: feel free to save the leftover coconut water (the liquid from the can) and use it to thin your sour cream, as necessary.
- Too Thick? Simply add a splash of water or the coconut water from the can to help thin until you reach your desired consistency.
- Results: I have been buying coconut milk for a LONG time – you are going to get some variation from can to can. I don’t know why – but it seems like some batches are just different from others. I have tested this multiple times with Thai Kitchen with great results!
Nutrition
- Serving Size: 2 tablespoons
- Calories: 46
- Sugar: 0.3 g
- Sodium: 44.5 mg
- Fat: 0 g
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Originally published July 8, 2018.
Kathy Bloodworth says
Oh my!!! I can’t tell you how thankful I am for this recipe (happy tears) This is amazing and will bring back k some joy into my life and my meal!!! Thank you just doesn’t cover how deeply I appreciate this! You are my best friend right now 😉
Judith Schell says
I made this yesterday and placed in frig over night Well covered. upon opening the product was crumbly. Why?
Erin says
Crumbly? That is super weird? Was it just a little dry on top and once you gave it a stir was it okay?
A. S. says
I had trouble getting the star rating to do the 5 stars I wanted to give. I hope it worked right, it was black, not all yellow stars. Anyway you just made my day, and probably improved my life from here on out!!! I had no idea what to do for a vegan alternative to sour cream, and with a strictly limited diet for important health reasons, I do without lots of foods. Thank you so much for the recipe!!! Now I have more to give thanks for this Thanksgiving!!! God bless you and have a happy Thanksgiving!!! 🦃 (That’s a happy turkey! Now we just need vegan turkey meat…ha!!! But the turkeys are safe from me at least already.)
Erin says
It worked!! And thank you so much – I hope you have an amazing turkey-free Thanksgiving 🙂
Pam says
I have been buying this exact coconut milk, I put it in the fridge and it is not getting firm. Any suggestion. I bought this brand because it if the full fat kind and I need that to make my yogurt.
Erin says
That is so weird, Pam! Usually putting it in the refrigerator always does the trick – maybe that particular can has a lower fat content and it was just a bad batch?
Jenna says
It’s yummy. This gives you that texture you want with sour cream. However mine came out very coconut-y. Is there a way to fix this? I did not measure the coconut cream lol, just tossed in all the cream that was at the top of the can, so I could have added too much I guess.
Erin says
Hi Jenna! That could have definitely made a difference 🙂 Also, it can just vary from brand to brand! Glad you enjoyed it!
Sarah L. says
Mmmmm! So easy, like too easy, and very tasty as a sour cream sub. I used it during and outside of Whole30. Thank you for this!
Amy says
This looks awesome! Can I store it in the fridge or do I have to make it from scratch every time?
Erin says
You can store it in the fridge for about a week or so (in an airtight container)!
Pauline says
Made this recipe after reviewing a comment about it being a little runny. I used a 6oz can of coconut cream so I kind of cheated with the measuring. Haha I added the whole can to a bowl then drained most of the liquid into a separate bowl. Added remaining ingredients to the mostly coconut fat bowl as instructed. Then rigorously whisked everything. The liquid coconut left over in the second bowl is to add in as necessary for the consistency. My 18 yr old son who LOVES sour cream & dislikes coconut said this is a definite YES! Thank you for this perfect Paleo alternative!
Erin says
Thank you so much, Pauline, for the helpful comment and review – I so appreciate it! And I am so glad everyone enjoyed it, especially your 18 yr. old – major win!!
Zoe says
Shockingly delicious. My husband, who doesn’t like coconut, even liked it! Thanks for this substitute.
Marissa says
How do you make it so thick? I tried making this and mine is watery – is there a trick? I used all ingredients listed.
Erin says
Hi Marissa! Did you use coconut cream or did some actual coconut milk get mixed into it?
Marissa says
Yes. I used coconut cream. Do you let it refrigerate overnight and only use the fat or you pour the whole can?
Erin says
Just use the fat – depending on where you live and if its summer/winter putting it in the refrigerator to let the fat rise to the top and the water sink to the bottom will help! The coconut cream should be very thick!
Marissa says
Thank you 😊
Heather White says
First attempt I used Cha’s Organic Coconut Cream, fresh lemon juice and the apple cider vinegar, it seems very curdled, maybe I need to blend more ?
Stephanie says
Does anyone know how long it lasts in fridge?
Irene says
Can I use lime instead of lemon juice in this recipe?
Erin says
Good Question, Irene! So the lime juice is acidic, just like the lemon juice, which will help make the coconut cream taste “sour” like real sour cream, BUT you will most likely have a lime taste in there that might not be as pleasant or palatable as the lemon flavor. So yes, you can use lime juice in a pinch, but I would recommend using lemon if at all possible!
Kathleen Ashbrook says
Can this vegan sour cream be used in baking a key lime pie? I have vegan sweetened condensed milk but also need sour cream.
Erin says
Hi, Kathleen! I honestly have never tried it in a pie before! Let me know if you do and how it turns out!
Lauren says
How long will this stay in the fridge? Thanks!
Karlee says
YES! to the sour cream on a baked potato… it’s life. Thanks for the alternative!!! You’re the best!
Erin says
Thanks, Karlee!! ❤️❤️❤️