This easy to make dairy free sour cream recipe comes together quickly with simple ingredients you’ll find in your pantry. This recipe is an excellent alternative for those with dairy allergies or who are looking for a vegan friendly sour cream.
If you’re looking for a dairy-free sour cream substitute, I’ve got you covered. This recipe is made with coconut cream, lime or lemon juice, and apple cider vinegar. This sour cream offers a great tangy flavor to any dish and is a great base for vegan dips, or as a topping for soups or baked potatoes and has a lovely creamy texture.
Dairy Free Sour Cream with Coconut Cream
For this recipe you will need coconut milk, lemon or lime juice, and apple cider vinegar.
Refrigerate the coconut milk overnight or at least 6 hours. Scoop the thick cream off the top of the coconut milk and place it in a medium glass bowl.
Mix the apple cider vinegar and lime juice into the coconut cream. You may use a spatula to mix or a hand mixer or high-speed blender.
Scoop the cream into a storage container and place it in the fridge for at least two hours. This will allow the acids to thicken the coconut cream and infuse the tangy flavor into the coconut sour cream.
Watch The Video Tutorial:
How To Use Dairy Free Sour Cream
You can use this just like regular sour cream. Its great on top of tacos and potatoes or as a base for salad dressing and dips.
FAQs – Dairy Free Sour Cream Recipe
Can I use any type of coconut milk for this recipe?
For the best results, use full-fat canned coconut milk. Refrigerating it beforehand helps separate the cream from the liquid, giving you a thicker consistency. You may also use your favorite unflavored and unsweetened vegan yogurt to make this dairy free sour cream.
What can I substitute for lime juice?
Lemon juice can be a suitable substitute for lime juice in this recipe. Choose based on your preference or what you have available.
How do I thicken the dairy-free sour cream?
Refrigerating the coconut cream mixture for at least two hours allows the lactic acid to thicken the cream. Ensure your coconut cream is well chilled before mixing.
Is this dairy-free sour cream suitable for cooking and baking?
Absolutely! Use it as you would real sour cream in recipes, whether for baking or cooking. It’s great on tacos, baked potatoes, and as a base for various dips.
Can I use this sour cream in salad dressings?
Yes, this dairy-free sour cream can be an excellent base for salad dressings. Experiment with herbs and spices to create your favorite flavors.
Are there other uses for this sour cream besides topping tacos and potatoes?
Certainly! This sour cream can be used as a versatile base for dips, adding a creamy texture and tangy flavor to your favorite snacks.
Can I freeze this dairy-free sour cream?
While it’s best to consume it fresh, freezing may alter the texture. If you choose to freeze, be aware that the consistency may change, so it’s recommended to use it within a shorter timeframe.
Can this recipe be used as a vegan cream cheese alternative?
I honestly haven’t tried making this into a cream cheese. While the texture is smooth and creamy like cream cheese, it would need to strain through a cheesecloth in order to have the thickness of cream cheese.
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Dairy Free Sour Cream Recipe
Make this dairy free sour cream made with plant-based ingredients you’ll find in your kitchen!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3/4 cup 1x
- Cuisine: American
Ingredients
- 3/4 cup coconut cream or vegan yogurt (unsweetened and unflavored)
- 1 teaspoon lime juice
- 1/2 teaspoon of apple cider vinegar
- salt & pepper or chives to taste
Instructions
- Refrigerate the coconut milk overnight or at least 6 hours. Skip this step if you’re using vegan yogurt.
- Scoop the thick cream off the top of the coconut milk and place it in a medium glass bowl.
- Mix the apple cider vinegar and lime juice into the coconut cream.
- Scoop the cream into a storage container and place it in the fridge for at least two hours.
- Once the mixture has set and thickened, you may use it. Store in an airtight container in the fridge for up to two weeks.
Notes
Nutrition Facts
- Serving Size: 1/3 cup
- Calories: 170
- Fat: 17g
- Carbohydrates: 3g
