Ingredients
Ingredients
- 3/4 cup coconut cream (chilled, thick part only)
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon apple cider vinegar
- Pinch of kosher salt
Instructions
- Whisk: Combine the coconut cream, fresh lemon juice, apple cider vinegar, and kosher salt in a small bowl. Whisk thoroughly until the mixture is smooth, creamy, and well blended.
- Taste and Adjust: Sample the sour cream and adjust the flavor if needed by adding more lemon juice for increased tanginess or a pinch or two more salt to enhance and balance the flavors.
- Serve: Use immediately as a dairy-free substitute for sour cream in your favorite recipes, or refrigerate for up to a week to allow flavors to meld further.
Notes
- Use the thick cream from the top of a chilled can of full-fat coconut milk or coconut cream for the best texture.
- Adjust lemon juice for personal preference if you like it tangier.
- Store in an airtight container in the refrigerator for up to 5-7 days.
- Stir or whisk before serving if separation occurs.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Dairy Free
