Dairy Free Sour Cream
The cool, creamy taste of sour cream is something many people miss when going dairy free. But don’t worry, I have several super easy dairy free sour cream recipes that will satisfy the fiercest of cravings and will make your meal complete.
To make dairy free sour cream you basically just start with a creamy, non-dairy neutral base then add some lemon juice to give it that classic “sour” taste. I have 3 bases that I typically use: coconut cream, cashews, or plain non-dairy Greek yogurt. Let’s examine each one.
Coconut Cream Sour Cream
Coconut sour cream is super easy and uses only 2 ingredients: coconut cream and lemon juice. This is my recipe of choice when cooking. Not only is it super easy, but it adds a creamy, smooth tasting sour cream flavor and no one would ever guess it’s dairy free! This version can also be used as a dip, but I personally tend to prefer the cashew version for dipping.
Cashew Sour Cream
Cashew sour cream is my dairy free sour cream of choice when used as a topping or a dip. To me, it tastes the closest to “real” sour cream when eaten plain. There are a few drawback though:
- If you don’t have a high-powered blender, it won’t be smooth.
- It’s made from nuts which many people have allergies to.
- It’s a bit more labor intensive than the other versions.
It can also be used in cooking, but I tend to use the coconut cream method when cooking because it’s so much easier. Sometimes getting out my blender just seems like so much work, lol!
I didn’t post the cashew version below because I always use the Cashew Sour Cream from My Whole Food Life and I can’t do any better than her recipe – but the coconut cream and non-dairy Greek yogurt versions are below.
Non-Dairy Yogurt Sour Cream
When baking, I prefer to use dairy free sour cream made from non-dairy Greek yogurt because it has a perfect, thick consistency. It also adds a nice taste to baked goods. I’ve never had much success using cashew sour cream in baking. Coconut cream can be a good option when baking, but I’ve found that the consistency varies too much – which can sometimes produce poor results. I’ve tried plain non-dairy yogurt, but it was too runny (at least the brands I tried) so I would stick to the Greek Style yogurts.
To me this version does have a slight aftertaste, for this reason I usually only use it for baking. The aftertaste is undetectable in baked goods though, and lends a perfect texture and tartness.
Looking for more paleo & dairy free recipes? Check these out!
Easy Peasy Dairy Free Sour Cream
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Non-Dairy Yogurt Sour Cream Ingredients:
- 6 oz. SO Delicious Dairy Free Plain Yogurt Greek Style
- 3/4 Tsp. Lemon Juice more to taste (fresh is best!)
Coconut Cream Sour Cream Ingredients:
- 1/2 C Coconut Cream place full fat canned coconut milk into the fridge for 6 hours to overnight and scoop out the coagulated cream. I only recommend Thai Kitchen or Sprouts brand as others may result in a funny aftertaste or off texture
- 1 1/2 tsp. Lemon Juice
- Pinch salt
- Filtered water
Cashew Sour Cream
- Cashew Sour Cream click link for the recipe
Non-Dairy Yogurt Sour Cream Method:
- Drain off any excess liquid from the yogurt.
- Stir the yogurt and lemon juice together in a small container.
- Cover and refrigerate at least 30 minutes (preferably longer) before using.
Cashew Cream Sour Cream Method:
- 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.
Nutritional information is approximate and may vary.
pin sour cream for later: