scooping cultured diary free sour cream out of a small bowl
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5 from 1 vote

Cultured Dairy Free Sour Cream {Paleo, Easy, Dairy, & Nut Free}

This dairy-free sour cream recipe uses only coconut cream and a culture starter or probiotics to make a homemade cultured sour cream.
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 cup 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 48-72 hours, the longer it sits the tangier it will be. If your house is below 70 degrees, wrap the mason jar in a towel and place it inside an insulated or thermal chest.
  • Stir in a pinch of sea salt and place in the refrigerator to firm up.


  • 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 or not separate as well. Since this is made from coconut, it does have a slight coconut taste
  • You can also use your cultured dairy free sour cream to culture more cream! Simply spoon in about 1/4 cup of your cultured cream with another can of coconut cream. Then, 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. In other places, though, 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. However, it can be easily masked by food.
  • If you don't have time for the sour cream to culture or would like less of an aftertaste, I also love this dairy-free sour cream
  • 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.


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