Have you given up on dairy free sour cream substitutes? There are lots of versions on the market filled with tofu, pea protein and tons of weird ingredients I can’t even pronounce! This dairy free sour cream is clean, simple and tastes great!
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Thank God for cashews and canned coconut milk! The combination is absolutely perfect! This Dairy Free Sour Cream tastes better than any one I have found on the market and it is made with REAL ingredients! Plus, this dairy free sour cream is vegan and Paleo friendly.
How to Make Dairy Free Sour Cream
You Will Need:
- raw cashews
- canned full fat canned coconut milk, I like this brand
- fresh lemon juice
- fresh garlic
- onion powder
- salt
- vitamix or mini food processor–this is ideal for making dressings, dips, mayo
To make this dairy free sour cream, just add all ingredients to your Vitamix or mini food processor and blend! In only 5 minutes you will have the most amazing silky, savory sour cream!
For breakfast I had Loaded Sweet Potatoes with Cowboy Chili and Dairy Free Sour Cream. Plus, I will be sharing several Paleo friendly desserts this month! Yum!
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Enjoy this dairy free sour cream recipe with:
Crispy Oven Baked Sweet Potato Fries
Loaded Sweet Potatoes w/Cowboy Chili
Paleo Breakfast Burrito with Potato and Chorizo
Sweet and Spicy Gluten Free Chicken Fingers
Dairy Free Sour Cream Recipe
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Dairy Free Sour Cream
- Total Time: 5 minutes
Description
This dairy free sour cream is clean, simple and tastes great! Made with cashews and coconut milk.
Ingredients
- 1 cup raw cashews
- 2/3 cup coconut milk
- 3 Tablespoons fresh lemon juice
- 2 small garlic cloves
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Add all ingredients to high speed blender or food processor and blend until smooth.
- Store in a sealed container in the fridge.
- Prep Time: 5 mins
- Category: Condiments
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How long will this save in the refrigerator?
Hi Christi,
It lasts about 4 days in the fridge. Warmly, Ester
Would you be able to use this sour cream in baking as a substitute for regular sour cream in a dough recipe?
I have not tried this in a dough recipe but I think this would work. It works wonderfully in soups or stews. Let us know how it goes if you decide to try it in a dough recipe. Warmly, Ester
Can I skip the lemon juice? My daughter is allergic to citrus and all fruit and now dairy. She really misses ranch so I was going to turn this base onto ranch.
Yes, you can use some cultured vegetable juice or apple cider vinegar to give it a little tang. Please let us know how she likes it. Warmly, Ester
My daughter is allergic to cashews. Is there any other nut you’d recommend that can be used in place of the cashews? Walnuts maybe?
Thanks
HI Brittni,
You can use soaked almonds or soaked macadamia nuts for this recipe. The almonds have a more neutral flavor. They will not be as smooth as cashew sour cream but still very delicious in flavor. I have made this recipe with all three and it is delicious too, the texture is just a bit different but very nutritious! Warmly, Ester
You list 1 can coconut milk, but the link of the one you like to use is for a can of coconut cream. Which would i be using? 1can of coconut milk or 1 can coconut cream? Native Forest’s can of coconut milk is a 13.5oz., and the can of coconut cream can is 5.4 oz.
Hi Cassie,
I use 1 can of full fat coconut milk. I will make the correction to the link. Thank you! Warmly, Ester
I don’t need to soak the cashews?????
Not if you have a high speed blender. If you don’t have a blender with the capacity to pulverize nuts, then it would be best to soak in hot water for an hour to soften. Let me know how you like this, it is still my favorite sour cream recipe! Warmly, Ester