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. It’s especially good when making sauces, such as my Marsala Sauce! 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!
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 drawbacks 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 don’t like to use it as a dip or topping. 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!
No-Bake Chocolate Swirl Cheesecake
If you’ve tried this Dairy-Free Sour Cream or any other recipe on the blog please let me know in the comments below!
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Easy Peasy Dairy Free Sour Cream
Ingredients
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
Instructions
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.
Coconut Cream Sour Cream Method:
- Gently combine the coconut cream and lemon juice. If the cream is too hard to combine, place in a microwaveable-safe bowl and heat a few seconds, just until softened NOT melted! Taste and add more lemon juice if needed. Stir in the pinch of salt. Cover and refrigerate at least 30 minutes.
Notes
- I prefer yogurt sour cream when baking. It lends the perfect texture and tartness for baked goods but has too much of an aftertaste for me as a dip or topping.
- I prefer the coconut cream sour cream when cooking. It's super easy and is perfect for sauces! Sometimes the coconut cream can become extremely hard. If this happens, pop it in the microwave for a few seconds just to soften. I recommend Thai Kitchen, Sprouts, and Native Forest brands because others may lend an aftertaste or not separate as well.
- The cashew sour cream is the best for dipping or using as a topping. If you have a nut allergy or don't have a high-speed blender though, the coconut cream sour cream is good too!
Nutritional information is approximate and may vary.
Do you know whether it matters if you use a Meyer lemon or Eureka lemon? The former is a sweeter type of lemon and not as sour as “normal” lemons. I ask because we have a Meyer lemon tree that is bursting with lemons! Thanks for posting these alternative recipes!
Hi Annie – what a great question! I’m actually not sure, I’ve never tried it with a Meyer lemon! I imagine it would work fine (especially if you’re using it in a recipe) but I can’t say for sure without trying it. If you give it a shot please let me know how it turns out!
-Cassidy
Which do you recommend for making mashed potatoes? I was thinking of using the first one! (So delicious DF yogurt and lemon juice)?
The coconut cream version may have slightly less of an aftertaste but I think either one will work well! The only one I wouldn’t recommend for mashed potatoes would be the cashew version. I hope this helps!
-Cassidy
I’m making a cake that calls for sour cream so I was going to follow your yogurt version. I found Greek style non dairy kite hill but they didn’t have plain, only unsweetened vanilla. Do you think that flavor will work in this application? Thanks!
Yes, the vanilla version should work fine in a cake! I hope your cake turns out well!
-Cassidy
Hi, just wondering if I could sub white vinegar for the lemon juice in the coconut cream recipe?
Hi Chelsey! If you’re using the sour cream in a recipe it should be fine. But if you’re using it for a dip I think the vinegar taste will be a bit overpowering. I hope this helps!!!
-Cassidy
Hi! I looked through the comments but didn’t see anyone who asked how long the coconut sour cream is good for. My son can’t have cashews, soy or dairy, so I’m wondering how long the coconut version will stay good in the fridge!
Hi Kathryn! The coconut version should stay good in the fridge for around a week. I hope you like it, let me know what you think 🙂
-Cassidy
I’ve used the yogurt version of this recipe and I love it. Thank you for sharing <3 This is by far my favorite vegan sour cream 😀
I have been using Kite Hill's plain yogurt (they don't sell the plain So Delicious where I live), it's a bit watery because I have trouble getting the extra liquid out, but it doesn't bother me too much. Half the time I don't refrigerate it either, because I don't plan ahead lol.
Thank you Tiffany, I’m so happy you like it!!! Thanks for letting me know the Kite Hill’s plain yogurt works well, I’ll have to try that!!!
-Cassidy
Hi, i don’t get So Delicious here, so is it ok if I use normal Greek yoghurt? Like cows milk Greek yoghurt?
While I haven’t tried it, I’m pretty sure cow’s milk yogurt should work fine 🙂
-Cassidy
Great, thanks a lot.
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.
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. 🙂
Thanks so much Catherine! I’m happy it worked for you 🙂
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 🙂
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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 !
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
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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