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Vegan Sour Cream Recipe

vegan sour cream in a bowl with metal spoon

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Learn how to make Vegan Sour Cream with just 2 ingredients! Thick and creamy, perfectly tangy dairy-free sour cream is the perfect substitute for regular sour cream! An easy and quick homemade recipe that's gluten-free, allergy-free, has no nuts, soy, or oil, and is made from scratch in 2 minutes! A budget-friendly replacement to always have in your fridge!

Ingredients

Scale

Instructions

  1. Add your non-dairy yogurt to a clean bowl or sanitized jar.
  2. Mix in the form of acid you are using. Add any extra flavorings during this step as well.
  3. Allow the vegan sour cream to thicken for at least 5-10 minutes before using it in your recipe. For best results, let the vegan sour cream thicken in the fridge overnight.

Notes

  • Choose a thick non-dairy yogurt or greek-style non-dairy yogurt. Coconut yogurt works best. I recommend So Delicious Unsweetened Plain Coconut Yogurt.
  • White vinegar works for all recipes. You can use lemon juice for baking or where the flavor will blend in well with a savory dish.
  • For an extra sour taste, you can add lactic acid. For every cup of yogurt, add 1 to 1 1/4 teaspoons of critic acid. You can add 1/4 to 1/2 teaspoon of lactic acid to the original recipe as well.
  • For other flavoring options, see the full blog post.
  • Leftover vegan sour cream in an airtight jar or container for up to 7 days.
  • You can freeze vegan sour cream for about 3-4 months in a freezer-safe bag or portioned out in tablespoons in an ice cube tray. Defrost overnight in the fridge. Depending on the type of yogurt base you used, there may be separation. Simply throw the defrosted dairy-free sour cream in a blender to re-blend.

Nutrition