This 2 ingredient Dairy Free Sour Cream is Vegan, 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.
Why We Love It
👉 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 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 recipe in place of regular sour cream on baked potatoes, as a garnish on soups, or in dips. It adds a punch of flavor to whatever you’re serving!
- 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.
- 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.
- 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 are optional, but it enhances the flavor so I recommend including it!
How to Make It
Step 1: Measure out the ingredients.
Spoon the coconut cream into a medium bowl.
Juice the limes and add the juice to the bowl. Season lightly with salt and pepper.
Step 2: Whisk together.
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!
- 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, cover and refrigerate the sour cream for up to a week.
Recipes Using 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:
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Dairy Free and Vegan Sour Cream
- 1/2 cup coconut cream
- 2 Tablespoons lime juice approximately 1 large lime, freshly squeezed
- salt and pepper to taste
- 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.
- Use canned (not boxed) coconut cream or full fat coconut milk.
- To separate the coconut cream from the coconut milk, chill a can of full-fat coconut milk in the fridge for about 4 hours. The cream will become solid when cold and you can then spoon it out.
- You can substitute apple cider vinegar for the lime juice.
- Taste the sour cream as you go and adjust to taste and desired consistency. Whisk in more lime juice, salt, or water, a little at a time, until it’s the way you like it.
- Allow the coconut cream to come to room temperature before serving.