Dairy Free Sour Cream – a simple, delicious recipe for homemade dairy-free sour cream (aka vegan sour cream) that is the perfect replacement for the real thing! Gluten-free and soy-free!
Easy Dairy Free Sour Cream Recipe
This Creamy Dairy Free Coconut Sour Cream is the perfect addition to your fridge and an amazing sour cream alternative! It has a light, creamy texture/consistency and is paleo/Whole30! Let’s face it, sometimes you just need a dollop of a little sour cream (like on these healthy homemade enchiladas) – I am 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 – this simple little mixture is going to come in handy! 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)!
Why This Recipe Works
- Creamy: using coconut cream is such a great replacement for the creaminess in regular sour cream – this recipe is perfect for dips, on tacos, chili and other soups! There are so many dishes this would be good on – and it will work in your baking recipes!
- Sour: the lemon juice adds that sourness that we love in regular sour cream.
- Easy: made with simple ingredients you most likely already have at home! Plus, no high-speed blender/vitamix or food processor required!
What You Will Need
- coconut cream: you can use either a can of coconut cream (yes, they sell those separately) OR you can use a can of coconut milk – just make sure the coconut cream and coconut water have separated.
- lemon juice + apple cider vinegar: these add sourness to make it taste like sour cream!
- pinch of salt: this just accentuates the flavor.
If you are looking for other dairy-free and Whole30 compliant condiments, be sure to check out this Basic Whole30 Ranch Dressing and Basic Whole30 Homemade Mayo!
How to Make Dairy Free Sour Cream
First make sure you are buying either coconut cream (they sell that in a can as well) OR using a can of coconut milk. If you are using a can of coconut milk make sure the coconut cream and the coconut water have separated (you may need to place it in the refrigerator to do that).
Gather all your ingredients.
This is what it looks like when the coconut cream separates and rises to the top of the can.
Remove the coconut cream, leaving the coconut water in the bottom of the can.
Combine everything in a bowl and mix to combine.
Creamy and delicious!
Use on your favorite recipes!
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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Other Recipes You Might Like
Dairy-Free Ranch Dressing
How to Make Ghee
Dairy-Free Whipped Cream
Dairy Free Sour Cream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Dressing
- Method: Counter Top
- Cuisine: American
Dairy Free Sour Cream – the perfect dairy-free recipe for when you just can’t go without that dollop of sour cream!
- 3/4 cup coconut cream*
- 1 1/2 Teaspoon fresh lemon juice
- 1/4 Teaspoon apple cider vinegar
- pinch of salt
- Combine ingredients in small mixing bowl.
- Taste and add additional lemon juice to make it even more “sour” or additional pinch or two of salt to round out the flavors.
- Use in your favorite recipes!
- Coconut Cream: you can either buy a can of coconut cream OR you can buy a can of full fat coconut milk. Place it in the fridge overnight to ensure the coconut cream separates from the coconut milk. I have always had a good experience with Thai Kitchen Organic.
Keywords: dairy free sour cream
Originally published July 8, 2018.
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!
This looks awesome! Can I store it in the fridge or do I have to make it from scratch every time?
You can store it in the fridge for about a week or so (in an airtight container)!
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!
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!!
Shockingly delicious. My husband, who doesn’t like coconut, even liked it! Thanks for this substitute.
How do you make it so thick? I tried making this and mine is watery – is there a trick? I used all ingredients listed.
Hi Marissa! Did you use coconut cream or did some actual coconut milk get mixed into it?
Yes. I used coconut cream. Do you let it refrigerate overnight and only use the fat or you pour the whole can?
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!
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 ?
Does anyone know how long it lasts in fridge?
Can I use lime instead of lemon juice in this recipe?
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.
Hi, Kathleen! I honestly have never tried it in a pie before! Let me know if you do and how it turns out!
How long will this stay in the fridge? Thanks!
YES! to the sour cream on a baked potato… it’s life. Thanks for the alternative!!! You’re the best!
Thanks, Karlee!! ❤️❤️❤️