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Coconut Sour Cream

Prep time 10 min
Cook time
Total time 10 min

Prep time 10 min
Cook time
Total time 10 min


Why did it take me so long to come up with a sour cream substitute? I can just imagine all of the meals that I would have garnished with this tasty stuff. Oy.

This recipe is super simple and taste SO MUCH like the real thing! If you’ve been avoiding dairy and really miss having that dollop of white creaminess then you’re going to be ecstatic with this one

Serves 8

1 can (13.66oz) coconut milk, full fat (Chilled overnight)

2 tablespoons lemon juice

¼ teaspoon apple cider vinegar

⅛ teaspoon sea salt


Turn the can upside down and use a can opener to carefully remove the bottom. Drain off the liquid (be sure to catch it in a bowl to use for something else), and scrape the thick coconut cream into a food processor or blender.


Add the lemon juice, vinegar, and sea salt. Blend until smooth, taste, and add more salt as desired. Store in the refrigerator for up to 1 week.


Calories: 46
Fat: 4g
Carbohydrates: 1g
Sodium: 102mg
Fiber: 0g
Protein: 0g
Sugar: 0g

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