5 from 1 vote

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.
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 Stauffer


  • 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.


    Calories: 236kcal | Carbohydrates: 5g | Protein: 2g | Fat: 24g | Saturated Fat: 21g | Sodium: 15mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin C: 2.9mg | Calcium: 16mg | Iron: 1.7mg