AIP/Paleo Sour Cream

Cinco de Mayo was just last week and I was so pleased to find this AIP/Paleo Sour Cream recipe to have on my AIP Tacos (corn free). It really is to die for!

Thank you to the Paleo Cupboard for this recipe.

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AIP/Paleo Sour Cream

Have you been missing dairy sour cream? If so, this is one super close replacement.

Course Condiments/Dressings/Dips
Prep Time 5 minutes
Total Time 5 minutes
Servings 6

Ingredients

  • 1 can full fat coconut milk left in the fridge overnight
  • 1-2 Tbsp fresh lemon juice or apple cider vinegar
  • 1/8 tsp sea salt

Instructions

  1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk.
  2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: Open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.

  3. Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon juice or sea salt if needed. I like a lot of lemon juice in mine!
  4. If not using right away, place covered in refrigerator until ready to use.

Recipe Notes

I use Aroy-d full fat coconut milk for this recipe as it really sets up well and has no additives. If buying coconut milk, make sure it has at least 18% fat content.