Description
The perfect Dairy Free Sour Cream recipe made with only 3 real, simple ingredients that can be added to anything!
Ingredients
Scale
- 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