Dairy-Free Sour Cream

By Dr. Cindy Tanzar

Sour cream is a versatile topping that enhances many dishes—however, it’s not always suitable for those avoiding dairy. Fear not! Below, I’ve shared two delightful dairy-free sour cream recipes that capture the creamy, rich, and tangy essence of traditional sour cream. While they may not taste exactly like their dairy counterpart, both recipes offer delicious alternatives that you’ll love. The cashew-based option is creamier with a neutral taste, while the coconut cream variant has a subtle hint of coconut flavor. Whichever you choose, you’ll be surprised at how well they complement your favorite meals!

Why You’ll Love This Recipe

These dairy-free sour cream alternatives not only cater to those with dietary restrictions, but they also provide a creamy texture and rich taste that can elevate your dishes. Whether you’re using them to top baked potatoes, tacos, or chili, you won’t even notice the difference once they’re added to your food. Plus, these recipes are straightforward and can be made in advance, making them convenient options for your meal prep!

Recipe Breakdown

Servings: 10-12

Coconut Cream Sour Cream Ingredients:

• 1 can full-fat coconut milk, refrigerated for at least one hour
• 1/8-1/4 cup unsweetened coconut or almond milk (optional for a thinner consistency)
• 1 Tbsp fresh lemon juice
• ½-1 Tbsp Bragg’s apple cider vinegar, to taste
• 1 tsp extra-virgin olive oil
• Pinch of Pink Himalayan sea salt, to taste

Directions for Coconut Cream Sour Cream:

1. Prepare the Coconut Cream: Open the can of coconut milk and scoop out the hardened coconut cream that has separated and risen to the top. Place it in a bowl. Be sure not to use the liquid milk for this recipe.
2. Adjust the Flavor: If you prefer less of a coconut flavor, add the unsweetened almond milk. If the coconut cream is chunky, you can soften it briefly in the microwave.
3. Mix the Ingredients: Add the lemon juice and apple cider vinegar to the coconut cream and mix well. Then, incorporate the olive oil and salt, stirring until fully combined. Taste the mixture and adjust the acidity by adding more lemon juice or vinegar if desired.
4. Chill: Refrigerate the sour cream for about 30 minutes or until set. If it hardens too much, simply stir or whip it until smooth, adding a bit of almond milk if needed.

Cashew-Based Sour Cream Ingredients:

• 1 cup raw cashews, soaked for 4-8 hours (or pour boiling water over the cashews and let them soak for one hour)
• ½ cup water
• 1 Tbsp fresh lemon juice (or more for a tangier flavor)
• 1 tsp Bragg’s apple cider vinegar
• ¼ tsp fine Pink Himalayan salt
• ¼ tsp Dijon mustard

Directions for Cashew-Based Sour Cream:

1. Soak the Cashews: After soaking, drain and rinse the cashews thoroughly.
2. Blend the Ingredients: In a high-speed blender or bullet, combine the soaked cashews with water, lemon juice, apple cider vinegar, salt, and Dijon mustard. Blend until you achieve a smooth and creamy texture. You may need to scrape down the sides and blend again to ensure everything is well combined.
3. Adjust as Needed: If you have difficulty blending, add more water gradually until desired consistency is achieved. If you prefer a tangier flavor, sprinkle in an additional teaspoon of lemon juice. You can also add more salt to enhance the overall taste.
4. Chill: Transfer the sour cream to the refrigerator; it will thicken as it rests. Enjoy!

These dairy-free sour cream recipes are perfect for adding richness to your favorite dishes without the dairy. Enjoy experimenting with these alternatives and discover how they can enhance your meals!