Dairy-Free Sour Cream

  • Servings : 1
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  • Cook Time : 1m
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Refrigerate full can of coconut milk for an hour or two (be careful not to shake).
Open can and scoop out the hardened coconut cream on the top (about a 1/2 cup).
With a spoon, mix well, coconut cream and vinegar.
Return to refrigerator for an hour.
Stir before serving.


  • 1 can Native Forest Organic Coconut Milk
  • 2 Tbsp. White Vinegar


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Recipe Comments

Comments (7)

  1. posted by mamaelf on August 7, 2012

    I have been looking for a nut-free sour cream alternative, and it never dawned on me to use coconut mill/cream! Thank you, it’s delicious!

  2. posted by carofragoso on October 4, 2012

    Refrigerate or freeze?

  3. posted by bterrell on May 4, 2013

    My grandson can’t have dairy. Great alternative.

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