Vegan Sour Cream
This two-ingredient Vegan Sour Cream is nut-free, dairy-free, Paleo and Whole30-friendly, and it’s made in just one minute flat! It’s the perfect non-dairy topping for all of your favorite healthy recipes.
Vegan Sour Cream Recipe
One of the biggest issues facing anyone following an alternative diet is FOMO — fear of missing out on your favorite foods. Feeling like you’ll never have sprinkles of cheese or dollops of sour cream on your tacos again is super sad! I get it.
That’s why you are going to love this delicious vegan sour cream. It’s an easy and versatile dairy-free alternative that’s perfect for plant-based diets. Made from simple ingredients like lime juice and coconut cream, this creamy sour cream substitute offers the same tangy flavor and creamy texture of real sour cream, but without the animal products or fat.
Whether you’re looking to top baked potatoes or tacos, or add a rich dollop to soups and dips, non-dairy sour cream is an easy way to enhance your dishes. Plus, it’s healthier and customizable to your taste preferences, making it a must-have staple in any kitchen!
Why You’ll Love It
Making your own homemade vegan sour cream substitute is so quick, easy and absolutely delicious, you won’t even realize you’re not eating the real thing. We love it because…
- Easy to make: It only takes one minute to quickly measure and whisk the ingredients together, and there’s no blending or straining required to get a perfect dairy free substitution for tangy sour cream!
- Great Taste: It’s cool, mild, and tangy in flavor, just like regular sour cream. Most brands of canned coconut cream do not have a strong coconut flavor, so you don’t worry about that!
- Smooth texture: The consistency is thick and creamy, just like sour cream!
- Budget Friendly: It’s made with budget friendly canned coconut cream, and without expensive cashews or other tree nuts.
You can use this sour cream alternative in place of regular sour cream on baked potatoes, as a garnish on soups or in dips. It really adds a punch of flavor to whatever you’re serving!
Like my Dairy free pesto And Horseradish aioli, this is a quick and easy way to add flavor and finish to your favorite recipes without the dairy.
Bonus! It’s great for people with nut allergies, as it doesn’t contain cashew cream (made from raw cashews) like other types of vegan sour cream.
Ingredients
You need just two ingredients for your homemade sour cream, plus a little salt and pepper.
- Coconut cream: I recommend using canned coconut cream or full fat coconut milk in this recipe. Boxed coconut milk usually has water and other additives included to make it more pourable, so it’s not as thick like sour cream.
- Lime juice: Use freshly squeezed lime juice for the best taste. You can substitute apple cider vinegar for the lime juice if you have that.
- Salt and pepper: Totally optional, but it enhances the flavor so I recommend including it!
Before You Begin
Chill a can of full-fat coconut milk in the fridge for about 4 hours to separate the coconut cream from the liquid. The cream will become solid when chilled and you can then spoon it out. The remaining liquid can be added to soups, smoothies, juices, and oatmeal.
How to Make Vegan Sour Cream
Let’s make this easy dairy-free sour cream! First, measure out the coconut cream and juice your limes.
Spoon the coconut cream into a medium bowl. Add the juice to the bowl. Season lightly with salt and pepper.
Whisk the mixture together to fully combine and remove all the clumps, until the sour cream is smooth in texture. If you want to thin the consistency, you can whisk in 1 teaspoon of water at a time. And that’s it! You’re ready to serve it up!
Tips for Success
Here are some tips and tricks for making this recipe:
- Allow the coconut cream to come to room temperature before serving. Since coconut cream is solid when chilled, allowing it to warm slightly will make it softer and easier to spoon.
- Be sure to taste the sour cream as you go! If you think it should be a little saltier, add a pinch more salt at a time. If it needs more acid, add a little more lime juice or a drop of apple cider vinegar.
- To store, add it to a food-safe, airtight container, cover and refrigerate the sour cream for up to a week.
Recipes with Dairy-Free Sour Cream
Use this nondairy sour cream as a garnish to complete any of your favorite recipes. Some ways I like to use it:
It’s delicious on soups, stews and chili. We love it on my white bean chili or some Mexican vegetable soup. it’s also a favorite on paleo sloppy joe bowls.
Sour cream is a must for a baked potato. Spoon it on these chili stuffed potatoes or add a dollop of this sour cream to dairy free mashed potatoes for depth of flavor and a little zing!
It’s also great on Mexican dishes like vegan nachos, vegan tacos or chicken fajitas along with some guacamole and homemade tortilla chips.
Or use it to make other condiments, like a salad dressing or sauce. Mix with ranch seasoning to make a yummy ranch dip, too!
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Vegan Sour Cream
Ingredients
- 1/2 cup coconut cream
- 2 tablespoons lime juice approximately 1 large lime, freshly squeezed
- salt and pepper to taste
Video
Instructions
- Spoon the coconut cream into a medium bowl. Juice the limes and add the juice to the same bowl. Season lightly with salt and pepper.
- Whisk the mixture together to fully combine and remove all the clumps, until the sour cream is smooth in texture.
- Season to taste with more salt, pepper, and lime juice. If you want to thin the consistency, whisk in 1 teaspoon of water at a time.
- Cover and store in the refrigerator for up to a week.
