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Dairy-Free Sour Cream (Vegan, Gluten-Free, Soy& Nightshade Free)

An easy recipe for a classic sour cream without dairy, egg, soy, corn, almond, or cashew.
Prep Time 5 mins
Cook Time 20 mins
Chill Time 4 hrs
Course Dairy-Free Essential Ingredients, Dessert, Kitchen Basics, Side Dish
Cuisine Dairy Free, Egg free, Gluten Free, Grain Free, Nightshade-Free, Nut-Free, Soy-Free, Vegan
Servings 16 ounces


  • Sauce Pan
  • Flour Sifter
  • whisk
  • Dry Measuring Cups
  • Juicer
  • Adjustable measuring spoons
  • Silicone Container with storage lid or mason jar with leakproof lid.


  • ¼ Cup Chickpea Protein
  • 1 13.5 ounce can Full Fat Coconut Milk
  • ¼ teaspoon Xanthan Gum
  • 1 teaspoon Salt
  • 2 Tablespoons Lemon Juice


  • Measure 1/4 cup chickpea flour. Using a flour sifter, sift protein into a sauce pan. If you do not have a flour sifter, you can use a stainless steel whisk to break apart any clumps.
  • In a large sauce pan, whisk chickpea protein and coconut milk together on lowest heat. 
  • When protein is dissolved and any solid fat from the coconut milk has liquified, sprinkle xanthan gum and salt over the top of the coconut milk, whisk in.  
  • Continue whisking over medium heat as mixture comes to a boil.  When milk comes to a boil it will thicken and resemble cream.  
  • Continue whisking until cream comes to a rolling boil, a boil that will not stop when stirred.  Boil 1 minute.  
  • Turn off heat and whisk in lemon juice. 
  • As sour cream cools, clumps may form.  Whisk occasionally to break up clumps.  When cream cools to room temperature, transfer to glass or silicone container with lid. Refrigerate 4 hours or overnight.


The most important step in this recipe is sifting the chickpea protein.  If you do not have a sifter, you can use a whisk too break up the clumps of chickpea protein.  
Any clumps of protein present when the coconut milk is added will remain throughout the recipe.  
I have made this recipe with both sunflower seed protein and chickpea protein.  If you use sunflower seed protein, reduce xanthan gum to 1/8 teaspoon.  
It is not recommended to use hemp protein in this recipe.  Brown is not an ideal color for sour cream.