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.
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Thanks,
Cassidy
I found some really good lactose free cheese products 🙂 This brand also has dairy free cheese items to 🙂 go to: goveggiefoods dot com 🙂
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.
Hi Kate,
It should stay good until the expiration date on the yogurt. Hope you like it!
Cassidy
How long do you think this would last in the fridge?
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.
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.
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?
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
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
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! 🙂
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.
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
I’m not sure I’ve seen their Greek style yogurt. I’ll have to look for it. I love this idea.
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.
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.
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?
I hear Vitamin C crystals work great to add that acidic taste!
Wouldn’t apple cider vinegar work as well as lemon juice?
Yes, I just preferred the taste of the lemon juice but apple cider vinegar would work too!!
-Cassidy
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
Hi! Would this also work using goats milk yogurt? I can have that – just not cow! This sounds SO easy!! THANK YOU!
Sandy
Way to go Cassi, looks great
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.
I can’t wait to try this. Only if there was a dairy free cheese that wasn’t repulsive!
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.
Where did you get the follow your Heart beans?