Dairy Free Sour Cream Substitute
This creamy dairy free sour cream is the perfect addition to your fridge and an amazing sour cream alternative!ย 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 oven baked potato! ย
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
Step 1: Open a can of coconut cream.
Step 2: Remove the cream and leave the excess liquid in the can – you can use this to thin the sour cream later.
Step 3: Add all ingredients to a bowl.
Step 4: 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!
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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.ย
- 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.ย
- 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.ย
- 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!ย
Nutrition
Originally published July 8, 2018.
Kenya Mills says
As someone who does not like coconut, it is definitely present, but tolerable. I used it as the base for my Avocado crema