These easy dairy free sour cream recipes will satisfy the fiercest of cravings and will make your meal complete. There are 2 nut free versions to choose from below and a link to a cashew sour cream below - all of which are vegan, dairy, and soy free!
6oz.Dairy Free Plain Yogurtchoose a thick or greek-style yogurt
¾Tsp.Lemon Juicemore to taste (fresh is best!)
Coconut Cream Sour Cream:
½CCoconut Creamplace full-fat canned coconut milk into the fridge for 6 hours up to overnight and scoop out the coagulated cream. I only recommend Thai Kitchen, Native Forest, or Sprouts brand as others may result in a funny aftertaste or off-texture.
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, set it on the counter to soften or place it in a microwaveable-safe bowl and heat for 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
Nutritional information is calculated using the coconut cream method.
I prefer the 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!