Next time you need sour cream, instead of buying one, try whipping up this Coconut Sour Cream. It's easy and delicious. Enjoy!

Homemade Coconut Sour Cream [Vegan, Gluten-Free]

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1 cup


  • 1 can coconut milk, chilled
  • ¼ cup non-dairy milk (optional)
  • 1 Tbs. fresh lemon juice
  • ½ – 1 Tbs. apple cider vinegar
  • 1 tsp. extra-virgin olive oil
  • Kosher salt to taste


  1. Refrigerate the can of coconut milk for at least one hour. If you are in a big rush, put it in the freezer for 30 minutes. Open the can and transfer the thin liquid milk part into a bowl. You can keep this for smoothies or other uses. The cream that’s left is what you want. Transfer the thick coconut cream into a bowl. If you want to lessen the coconut flavor a bit, add ¼ cup of any non-dairy milk. I like cashew milk because it’s very creamy.
  2. Add the lemon juice and the vinegar, a little at a time. Mix it well and taste to see if there is enough acid for you. If not, add more little by little. Mix in the oil and add a pinch of salt to taste.
  3. Mix well and refrigerate for another 30 minutes until it sets. Keep in an airtight container in the refrigerator.

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Nutritional Information

Total Calories: 768 | Total Carbs: 12 g | Total Fat: 78 g | Total Protein: 0 g | Total Sodium: 132 mg | Total Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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