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Easy Peasy Dairy Free Sour Cream {Dairy, Soy, & Nut Free}

**UPDATE**

While I still love this easy recipe for baking and cooking, please see my NEW cultured dairy free sour cream recipe that I LOVE, LOVE, LOVE and has the taste and feel of ‘real’ sour cream!!! Plus, it’s Paleo and still nut free 🙂

 

When I was at the health food store last week I was trying to find a dairy free sour cream that wasn’t made from soy. To me, soy products have a distinct taste I don’t much care for. I was so wishing that SO Delicious carried a sour cream when I had the brilliant idea to buy yogurt and make my own sour cream! I’ve made cashew sour cream many times and it’s awesome, but I was looking for a nut free option that didn’t require a blender 🙂

I was so proud of myself for coming up for such an original idea. When I got home I went ahead and decided to Google how to make sour cream from yogurt to see what came up or to get some ideas and about a million recipes popped up… guess it wasn’t such an original idea 🙂 At first I tried it with the regular yogurt but no matter what I did to it I couldn’t get it thick enough. So then, I used the Greek style yogurt and it worked great – my whole family loved it! I have to be honest and tell you that it does have a very slight aftertaste, but we still loved it! Also, it works great in baking – I’ve made it several times in different recipes and it has always works like a charm.


Here’s the super easy recipe:

*If you don’t have a nut allergy, I actually prefer this cashew based sour cream from The Tasty Alternative when eating as a topping. I’ve made it many times and it’s absolutely perfect 🙂 However, I prefer the recipe below to use when baking and cooking.

4.2 from 5 reviews
Easy Peasy Dairy Free Sour Cream
 
UPDATE- I now usually use coconut cream instead of yogurt because it is Paleo friendly with a more neutral taste and I always have coconut cream on hand. I added the method below.
Ingredients
  • Method One:
  • 1 6-oz. SO Delicious Dairy Free Plain Yogurt, Greek Style
  • ¾ Tsp. Lemon Juice, more to taste (fresh is best!)
  • Method Two:
  • ½ C Coconut Cream (place full fat canned coconut milk into the fridge for 6 hours to overnight and scoop out the coagulated cream. I recommend Thai Kitchen or Sprouts brand)
  • 1½ tsp. Lemon Juice
  • Pinch salt
  • Filtered water
Instructions
Method One:
  1. Drain off any excess liquid from the yogurt.
  2. Stir the yogurt and lemon juice together in a small container.
  3. Cover and refrigerate at least 30 minutes (preferably longer) before using.
Method Two:
  1. Gently Combine the coconut cream and lemon juice. If the cream is too thick or hard to combine, add filtered water as needed to achieve the right consistency. Taste and add more lemon juice if needed. Stir in the pinch of salt. Cover and refrigerate at least 30 minutes.
 

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Comments

  1. I can’t wait to try this. Only if there was a dairy free cheese that wasn’t repulsive!

  2. True that – the dairy free cheeses make my gag! I have a cheese sauce recipe I like, but I want to be able to buy ready made shred-able cheese at the store.

  3. Way to go Cassi, looks great

  4. Hi! Would this also work using goats milk yogurt? I can have that – just not cow! This sounds SO easy!! THANK YOU!

    Sandy

  5. Sandy-
    I don’t know if would work or not, depends on how thick it is. It would probably work if you could find Greek style goats milk yogurt. You said you can’t have cow’s milk… did you know that the SO Delicious brand is made from coconuts and not cow’s milk? Hope this helps!

    Cassidy

  6. Anonymous says:

    My mom and I were just talking about how awesome it would be if they made sour cream! With that being said, I’m allergic to lemons. Would Lime Juice work instead?

  7. It certainly wouldn’t hurt to try lime juice, it may have a bit of a stronger flavor. I think apple cider vinegar may work too??? You just need to find something that adds a mild acidic taste.

  8. I have to try this–but I don’t know if I’ve ever seen that yogurt here in Canada. That could be a problem.

    As for the cheese… I hated all dairy-free cheeses until I discovered Daiya. I love the Daiya mozzarella. You have to use it sparingly, but you can use it in recipes you would normally use mozzarella. I just bought the cheddar and will be trying it this week.

    • Daiya is one of the better dairy-free cheeses I have found BUT it contains canola oil … a big “no-no” in my book.

  9. I’m not sure I’ve seen their Greek style yogurt. I’ll have to look for it. I love this idea.

  10. D and Linda-
    It’s too bad you can’t find SO Delicious Greek style yogurt 🙁 Maybe you could use plain dairy free yogurt and use the thickening method I used for my cream cheese substitute??? I’m not sure if it will work, but if I try it I’ll post an update.

    Thanks,
    Cassidy

    • amy lynn says:

      My Mom and I have gotten in the habit of asking the managers of our local groceries, not just the health food store, to please stock things like So Delicious. So far we have had more success than failures and we are in Oklahoma City, usually chain stores. It’s not a bad gamble, the worst they can do is say no, but if they say yes, they have a happy customer and *you* have yummy So Delicious! 🙂

  11. This is almost revolutionary…to me. My df boys would love this. Thanks for linking up this week at Allergy-Free Wednesdays! We hope to see you back again next week.
    ~Michelle, AFW Hostess

  12. Have you tried Tofutti Sour Cream and Cream Cheese? I’ve had good luck with them too.
    What Health Food stores do you find the widest variety of So Delicious?

  13. Daiya cheese is phenomenal – highly recommended. Tofutti products are decent, but they’re all soy-based and not GMO-free. I’ve been using the Galaxy Nutritional Foods cream cheese substitute lately and it’s pretty good.

    Has anyone tried straining regular dairy-free yogurt to get Greek-style? I read about how to make Greek yogurt in Sally Fallon’s book – just put your yogurt in a cheesecloth/milk bag type thing and suspend it above a container overnight. A bunch of liquid should strain out of it, and you’ll be left with Greek-style strained yogurt, and with real yogurt, the liquid would be whey, which is used for getting various cultures started, so maybe the non-dairy whey could be used in the same fashion.

  14. I am so excited for all these alternatives. I just found out that KRAFT shredded cheddar cheese says 0 grams of lactose per serving … Kind of exciting for those of us that can’t do the lactose.

  15. How long do you think this would last in the fridge?

  16. Hi Kate,

    It should stay good until the expiration date on the yogurt. Hope you like it!

    Cassidy

  17. I’ve discovered another fake cheese that is even better-tasting than Daiya. Follow Your Heart brand vegan gourmet cheese alternative. The mozzarella variety is fantastic on pizza, and I’m not sure what other ones they have. It is soy-based, but GMO-free.

  18. Torrie Hoskins says:

    I found some really good lactose free cheese products 🙂 This brand also has dairy free cheese items to 🙂 go to: goveggiefoods dot com 🙂

  19. Hmm is anyone else experiencing problems with the pictures on this
    blog loading? I’m trying to find out if its a problem on my end or if it’s the blog.
    Any responses would be greatly appreciated.

    • I try to keep the resolution down on my pictures so the load time is minimal, so I don’t think it’s my site. But for sure if you are having trouble with my site loading slow and other sites are loading easily, please leave another comment and I will try to fix it!

      Thanks,
      Cassidy

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  22. Thank you so much for posting this. My husband can’t have dairy, and I needed sour cream for
    an ingredient in a gluten free cookie recipe. Just so excited about it, and can use it on tacos, and add seasonings to it for dips. Awesome !

    • amy lynn says:

      Thank you for sharing this, I have been eating So Delicious’s coconut “ice cream” (isn’t So Delicious So great?! I’m so happy there are so many non-dairy choices available now) for a while and thought one of the flavors had a sort of sour cream-y taste.

      I am looking for a dairy and soy free sub for sour cream in cupcakes, so I guess not quite what you are doing here. I wonder if anyone else has used the yogurt w/o the lime for baking? I’d love to hear if anyone has, or what subs have worked. 🙂

      @Debbie, how did your cookies turn out? I’d like to know about a baking experience.

      • Hi amy lynn!

        While I haven’t tested this recipe extensively in baking, I have successfully used it in my poppyseed bundt cake recipe.

        I hope this helps and you enjoy my recipe 🙂

        -Cassidy

        • amy lynn says:

          Hi Cassidy!
          Thank you so much for responding, I appreciate it! I will check out your bundt cake (poppyseed, yum!), and i imagine if it worked there, it might do the trick in my cupcakes!

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  24. Sorry, I didn’t like this recipe, didn’t think it tasted like sour cream, but that’s NOT what’s wrong here. It’ really a problem when you decide you want a substitute for a food you can no longer eat. The number one thing is to get away from the idea that it has to be the same or you’re going to end up with some concoction that uses fractionated food particles for the right mouth feel and taste. These imitations never taste the same and are always a reminder that you’re settling. Besides, they’re not real food so eating them will probably give some health problem down the line because center to the idea of coming up with something needs to be,”How can I come up with a real food item that is nutritious, tastes good and will serve the same purpose?” Look at the ingredients!! This stuff ain’t real food in the first place!! It’s watery and has an after taste. You want something that’s real food, tastes good and can be used in many of the same ways as sour cream? I found a great recipe for Cashew Sour Cream at “Gluten Free by the bay”. That stuff is awsome!!

    • Hi Ruth, I’m sorry you didn’t like the recipe. I also have a link for a cashew-based sour cream, but the purpose of this recipe is to use if you also have a nut allergy, plus it’s quick and easy to make.
      I realize not every ingredient in the yogurt is ideal, but I feed my kids very healthy with lots of whole food ingredients. Also, this sour cream recipe works great as a dairy free alternative when baking.

      -Cassidy

      • Thank you for replying. I didn’t think about other food sensitivities. I have looked around on the website and haven’t seen the link you referred to about the cashew based sour cream. Can you let me know where it is?

        • Hi Ruth – the link is right above the picture of the yogurt! But I went ahead and added another link at the bottom of the first paragraph so it would be easier to find 🙂

  25. Catherine Brites says:

    Loved it! We used it in a shrimp salad that calls for sour cream but my hubby can’t have anything with even a trace amount of milk product/byproduct. We also have the challenge of gluten free for my daughter. Fortunately there are so many more options out there than there was 4 years ago.
    The easier the recipe the better for me. 🙂 The title is perfect BTW. 🙂

  26. I have dairy free regular unsweetened yogurt, would that be ok?

    • Yes it should work, but it might not be as thick 🙂

    • I just tried the regular unsweetened yogurt straight out of the container on my chicken fajitas and really liked it. A little runny but delicious! Thanks to the author for recommending the brand. I love having this guilt-free alternative to sour cream that I can pile on. I didn’t use lemon juice but was already using Taco Bell salsa verde.

  27. Hi, i don’t get So Delicious here, so is it ok if I use normal Greek yoghurt? Like cows milk Greek yoghurt?

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