You can’t have a piping-hot bowl of chili or a crispy baked sweet potato without topping it off with a dollop of sour cream. But sour cream is packed with unhealthy dairy fats and proteins. This dairy-free Paleo sour cream recipe means you can have it all!
Sour cream is used to help thicken soups or sauces, and adds a creamy texture and a tangy flavor that matches well with savory dishes. We swap out the heavy cream and other traditional dairy products with coconut cream. By using a non-dairy cream, most people will avoid getting a stomachache as they would after having store-bought sour cream.
This sour cream pairs perfectly with many of our Paleo dishes:
Tips:
- If you’d like it more sour, increase the amount of lemon juice.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Jess Case
- Serves: 4
- Meal: Snack
- Serves: 4
- Prep Time: 5 minutes
- Total Time: 30 minutes
Ingredients
3/4 cups coconut cream (chilled at least 6 hours)
1 1/2 tsp fresh lemon juice
1/4 tsp black pepper (AIP - omit)
1 tbsp fresh chives, chopped
Directions
In a small bowl, mix coconut cream and lemon juice. If the cream is too hard, let it soften for a bit longer on the counter or put it in the microwave for a few seconds.
Gently stir in black pepper and chives.
Chill for 30 minutes. Add more chives for garnish when serving.
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