Dairy-Free Sour Cream

This easy Dairy-Free Sour Cream is a delicious plant-based option to use in a variety of recipes. Make your own sour cream in just minutes!

Course Condiment

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Chilling Time 1

Total Time 1 5

Servings

Calories 64kcal

Author Tessa

Ingredients

1 can (14 oz) full-fat coconut milk chilled in the refrigerator overnight
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 ½ teaspoons nutritional yeast
½ teaspoon salt

Instructions

Open the chilled can of coconut milk and carefully scoop out the solid part that has risen to the top, leaving behind the liquid. Place the solid coconut milk in a medium mixing bowl.
Add lemon juice, apple cider vinegar, nutritional yeast, and salt to the bowl. Use a hand mixer to beat the ingredients together until well combined and creamy. You can also use a blender for this step. Transfer to an airtight container and refrigerate for at least 1 hour to allow it to thicken.

Notes

To store: Keep in an airtight container in the refrigerator for 3-4 days. Allow it to sit at room temperature for 3-5 minutes to soften, then give a good stir before use.

To freeze: It can also be stored in a freezer-safe airtight container in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.

Prepared canned unsweetened coconut cream can be used in place of coconut milk. You'll want approximately 1 ½ cups of coconut cream.

Nutrition