Calling all our lactose-free and vegan readers: If you’ve been searching for a dairy-free sour cream substitute, look no further. We’ve gathered a few recipes for some non-dairy sour cream that you can use for both baking and cooking.
Depending on the recipe, using substitute ingredients in the kitchen can be a bit risky. When it comes to non-dairy sour cream, one recipe won’t work for all purposes – what you’re using it for matters. We’ll look at the best dairy-free sour cream substitutes for both baking and cooking.
Dairy-Free Sour Cream Substitute for Baking
The best plant-based substitute for sour cream in baking is actually vegan yogurt, more specifically vegan Greek yogurt. This helps to add extra moisture along with a slight bit of tang to your baked goods. Vegan Greek-style yogurt works well because it has a similar consistency to regular sour cream, and although it’s easy enough to find in stores, you can skip the packaging waste by making it yourself.
Find the recipe here: Vegan Yogurt Recipe for a Plant-Based Breakfast
Non-Dairy Sour Cream for Cooking
When used in cooking, the flavor of vegan Greek yogurt can sometimes be a bit overwhelming. Luckily, there’s another non-dairy sour cream substitute you can try using coconut cream and lemon juice. This sour cream substitute tastes especially delicious in vegetable curries.
- 1 cup organic coconut cream
- 2 tsp organic lemon juice
- pinch of salt
- Add the ingredients to a mixing bowl and stir well.
- Add more lemon juice or salt to taste.
- Store in an airtight container in the fridge for up to 1 week.
Sour Cream for Dipping
One of the best uses of sour cream is as a dip for nachos, enchiladas, or quesadillas. While you can definitely substitute vegan yogurt for regular sour cream, the nuttiness of a cashew sour cream substitute can add a little something extra to your dish. This non-dairy sour cream also works well as a spread on sandwiches, in creamy pasta sauces, on top of chili, or loaded onto a baked potato.
- 1 cup of cashews (organic an fairtrade if possible)
- ⅓ cup water
- 2 tsp apple cider vinegar
- 1 tbsp organic lemon juice
- ¼ tsp dijon mustard
- a generous pinch of sea salt
- Soak your cashews overnight in a bowl filled with water.
- Drain and rinse the cashews before adding them to a powerful blender.
- Add in the rest of the ingredients, and then blend at top speed until nice and creamy.
- Once the desired consistency is reached, place in the fridge to set.
- In an airtight container, this dairy-free sourcream substitute will keep for about 1 week in the fridge.
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