These easy dairy-free sour cream recipes will satisfy the fiercest of cravings and will make your meal complete. There are 3 versions to choose from, depending on what you are using it for, and all three are dairy & soy-free, and 2 of them are nut-free!
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.
❤️ Why You'll Love This Recipe: 1) Super easy to make. 2) Three options to choose from, depending on what you're using it for. 3) Smooth texture. 4) Cool and creamy. 5) Mild, tangy flavor.
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.
This recipe is especially great in sauces, such as in this Paleo Beef Stroganoff and Healthy Tuscan Chicken recipe!
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.
This recipe would be great as a topping for keto chili, whole30 taco soup, tacos, keto lasagna soup, and instant pot shredded beef!
Non-dairy yogurt sour cream
When baking, I prefer to use dairy-free sour cream made from non-dairy 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.
When choosing a yogurt, be sure it is thick, not runny, or use a Greek-style yogurt!
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!
Storage
- All 3 versions can be stored covered in the fridge for up to a week.
- I do not recommend freezing, as it can change the texture.
- If using the cashew version, re-blend before serving.
- For the yogurt version, it will last for up to a week in the fridge, or whenever the yogurt expires, whichever is first.
When to use each recipe
- I prefer the 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!
- 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!
Top tips
- For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. I only recommend Thai Kitchen, Native Forest, or Sprouts brand coconut milk as others may result in a funny aftertaste or off texture.
- After refrigeration, the coconut cream may become solid. If this happens, simply set it on the counter to soften or place it in a microwaveable-safe bowl and heat for a few seconds, just until softened NOT melted, so it can be easily scooped out and stirred.
Are you looking for more paleo dairy-free recipes? If so, I think you'll love these:
Have you tried this dairy-free sour cream recipe? If so, let me know what you think in the comment below 👇
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Easy Dairy Free Sour Cream
Ingredients
Non-Dairy Yogurt Sour Cream:
- 6 oz. Dairy Free Plain Yogurt - choose a thick or greek-style yogurt
- ¾ Tsp. Lemon Juice - more to taste (fresh is best!)
Coconut Cream Sour Cream:
- ½ C Coconut Cream - place full-fat canned coconut milk into the fridge for 6 hours up to overnight and scoop out the coagulated cream. I only recommend Thai Kitchen, Native Forest, or Sprouts brand as others may result in a funny aftertaste or off-texture.
- 1 ½ 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, set it on the counter to soften or place it in a microwaveable-safe bowl and heat for 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.
Add Your Own Notes
Notes
- Nutritional information is calculated using the coconut cream method.
- I prefer the 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!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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. 🙂
Cassidy says
Thanks so much Catherine! I'm happy it worked for you 🙂
Ruth says
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?
Cassidy says
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 🙂
meridia says
Hi! Would you minbd if I hare your blog wityh
my twitter group? There's a lot of people that I think would really enjoy
your content. Please let me know. Thank you
Debbie says
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.
Cassidy says
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!
Brigette says
Hello there I am so thrilled I found your website, I really found you by mistake,
while I was browsing on Aol for something else, Nonetheless I am here
now and would just like to say cheers for a tremendous post and a all round exciting blog (I also love the theme/design),
I don’t have time to read it all at the minute but I have saved it and also
added your RSS feeds, so when I have time I
will be back to read a great deal more, Please do keep up the fantastic jo.
loans for people with bad credit says
Hmm it appears like your blog ate my first comment (it was extremely long) so I
guess I'll just sum it up what I had written and say, I'm thoroughly enjoying
your blog. I too am an aspiring blog writer but I'm still new to the whole thing.
Do you have any suggestions for inexperienced blog writers?
I'd certainly appreciate it.
must read self improvement books for men says
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.
Cassidy says
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
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 🙂
Matt says
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.
Cassidy says
Hi Kate,
It should stay good until the expiration date on the yogurt. Hope you like it!
Cassidy
Kate says
How long do you think this would last in the fridge?
Anonymous says
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.
Matt says
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.
The Asays says
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?
Michelle @ The Willing Cook says
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
CassidyS says
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! 🙂
Melissa says
I’m just wondering if xantham gum would work to thicken the regular plain yogurt. My Sprouts doesn’t carry the Greek-style. Really, I’m wondering if it even needs it, or is it really THAT runny without it.
Cassidy says
Hi Melissa, you could use the regular plain yogurt, it just won't be as thick as sour cream usually is 🙂 ...I haven't tried xantham gum so I'm not sure if it would work or not, sorry!!! Also, you could use coconut cream or raw cashews blended with water as a base 🙂
-Cassidy
Linda says
I'm not sure I've seen their Greek style yogurt. I'll have to look for it. I love this idea.
D says
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.
Dani says
Daiya is one of the better dairy-free cheeses I have found BUT it contains canola oil ... a big "no-no" in my book.
CassidyS says
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.
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?
Gabriella says
I hear Vitamin C crystals work great to add that acidic taste!
Wanda says
Wouldn't apple cider vinegar work as well as lemon juice?
Cassidy says
Yes, I just preferred the taste of the lemon juice but apple cider vinegar would work too!!
-Cassidy
CassidyS says
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
Sandy P says
Hi! Would this also work using goats milk yogurt? I can have that - just not cow! This sounds SO easy!! THANK YOU!
Sandy
r.mcnatt says
Way to go Cassi, looks great
CassidyS says
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.
Green Acres in the City says
I can't wait to try this. Only if there was a dairy free cheese that wasn't repulsive!
Rhonda says
I've been using Follow your Heart brand shredded and sliced cheeses and I love them! Not soy! And melt just like cheese. It's a miracle lol. My favorite is the smoked Gouda slices, I eat the straight. And the shredded cheddar I use for a cheese (taco) roll up. Yum.
Lynn says
Where did you get the follow your Heart beans?