How To Make Cultured Dairy Free Sour Cream!!! Paleo, Vegan, Easy, Dairy & Nut Free

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This dairy free sour cream recipes uses only coconut cream and a culture starter or probiotics to make a homemade cultured sour cream.

dairy free sour cream


Last week after Lance was sick for over a week and having to put him on antibiotics when his eardrum busted, I started researching ways to improve gut health and counteract the antibiotics. Everything I ran across said to take probiotics (obviously), and eat fermented or cultured foods. I wasn’t really seeing anything I thought my family would actually eat until I saw a culture starter kit for sour cream and had the idea to culture coconut cream instead of heavy cream to make a dairy free sour cream. And I’m excited to tell you that it worked perfectly!!!

Not only do I feel good about feeding this to my family because it’s so gut-friendly, but it’s thick, creamy, and tastes like ‘real’ sour cream – I’m SO in love with this recipe and my family loves it too!!! And even better than the taste is the fact that it’s super easy to make using only  two ingredients!


You can use it, like we do, as a dip with olive oil or coconut oil potato chips or it can be dolloped over stuffed baked potatoes, chili, shredded beef tacos, chimichangas, or one of my favorites – used in ranch dressing – and so much more! I hope you love it as much as we do, if you try it let me know what you think 🙂


Helpful Hints:

-You can also use your cultured dairy free sour cream to culture more cream! Simply spoon in about 1/4 cup of you cultured cream with another can of coconut cream, stir and leave covered at room temperature 24-48 hours. If you use your previously made sour cream, you can continue to make sour cream this way about 6 times. Then you will need to start over.

-This is the method I use, but I’ve seen where some people culture cream just using powdered probiotics instead of a culture starter. I’ve read that when using this method you should heat the cream over Low on the stove to 97 -98 degrees before bringing to room temperature, and in other places I’ve read that this step in unnecessary. However, the directions on my culture starter kit did not say to do this. If you try this method using probiotics, please let know how it turns out!

-In case you are wondering if it tastes like coconut – it does have a coconut aftertaste but is easily masked by the food you are eating it with. If you’re not a big fan of coconut, I love this dairy free Cashew Sour Cream from The Tasty Alternative 🙂

-If you need sour cream but don’t have time for it to culture or don’t have any on hand, I also like THIS dairy free sour cream. It calls for lemon juice to be mixed with coconut cream to mimic the taste of it being cultured and is also very good – I use it about once a week and it works great in baking too!!!

-Click HERE for a link to the culture starter I used. I was able to find mine at a local Natural Grocers store. The package says it MAY contain trace amounts of dairy, which didn’t bother me. If you are super sensitive, I recommend trying the probiotic method above.


How To Make Cultured Dairy Free Sour Cream!!! {Paleo, Easy, Dairy, & Nut Free}

This dairy free sour cream recipes uses only coconut cream and a culture starter or probiotics to make a homemade cultured sour cream.
*For coconut cream, place a can of full fat canned coconut milk in the fridge for 6 hours to overnight. Then, scoop out the coagulated cream on top. I only recommend the Thai Kitchen, Native Forest, or Sprouts brand as others can have an aftertaste. Since this is made from coconut, it does have a slight coconut taste.
5 from 1 vote
Print Rate
Course: Condiment, dairy free, paleo, whole30
Cuisine: American
Keyword: coconut cream, coconut sour cream, cultured dairy free sour cream, cultured sour cream, dairy free sour cream
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 236kcal
Author: Cassidy

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  • 1 13.5 Oz. Can Coconut Cream If you can't find this product, one can is approximately 1 Heaping C of Coconut Cream* and 1/2 C Coconut Water, I used the entire can
  • 1/2 Packet Culture Starter 1 tsp. (link above)
  • Pinch of Sea Salt


  • Bring coconut cream close to room temperature by setting it out for a couple of hours.
  • In a medium-sized bowl, add the can of coconut cream (there will be some coconut water in the can too) and mix well with a spoon or whisk.
  • Slowly add the culture starter and mix well without being too vigorous.
  • Pour into a mason jar, leaving at least 1 1/2 to 2 inches space at the top. Seal and store at room temperature for 24-48 hours, the longer it sets the more tangy it will be. If your house is below 70 degrees, wrap the mason jar in a towel and place inside an insulated or thermal chest.
  • Stir in a pinch of sea salt and place in refrigerator to firm up.

Update- I now let my sour cream set for 72 hours to make it more tangy.

    Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!
    Nutrition Facts
    How To Make Cultured Dairy Free Sour Cream!!! {Paleo, Easy, Dairy, & Nut Free}
    Amount Per Serving
    Calories 236 Calories from Fat 216
    % Daily Value*
    Total Fat 24g 37%
    Saturated Fat 21g 105%
    Sodium 15mg 1%
    Potassium 270mg 8%
    Total Carbohydrates 5g 2%
    Dietary Fiber 2g 8%
    Sugars 3g
    Protein 2g 4%
    Vitamin C 3.5%
    Calcium 1.6%
    Iron 9.4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is approximate and may vary.


    Posted March 16, 2017 by Cassidy in AIP, Condiments, Egg Free, Milk & Cheese Substitutes, Nut Free, Paleo, Vegan, Whole30 / 7 Comments


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    7 responses to “How To Make Cultured Dairy Free Sour Cream!!! Paleo, Vegan, Easy, Dairy & Nut Free

    1. Patti Kosteniuk

      This sour cream is amazing! I used probiotic capsules and poured out the powder into the coconut cream. After 2 days on the counter I placed it in the fridge and it took almost a week to thicken but since then (about 3months ago) it hasn’t gone bad at all! I have been on a diet which is the only reason that it was around for so long. Thank you so much for this recipe! ❤️

      • Hi Cindy! I actually used the whole can which was about 1 C Coconut Cream and 1/2 C Coconut Water. I can see how this is confusing in the instructions so I will clarify them! Let me know what you think!


      • Hi MBH!

        I don’t know exactly because we usually eat ours pretty quickly, but I know it lasts at least a week! But I would imagine it would probably last several weeks. Sorry I couldn’t be of more help!


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