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
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