Nicole MacPherson: Meatless Mummy Con Carne


Vegan Kitchen Hack: Non-Dairy "Sour Cream"


If you can't eat dairy products, you no longer need to give up the creamy pleasures of sour cream.

Nothing adds a creamy coolness to a spicy dish like a dollop of sour cream. Spicy chilis, soups, curries, and tacos are all made better, in my opinion, with a spoonful or two. If you cannot eat dairy products, you don't need to give up such creamy pleasures - you can easily make your own non-dairy sour cream at home. 

This coconut-based "sour cream" makes an exotic, flavourful addition to spicy dishes, and it also works well as a base for creamy dips. It's very versatile; I even tried it on waffles, with a bit of sweet fruit on top, and it was divine! The thick, creamy consistency is similar to that of a yogurt. Come to think of it, I don't know whether to call this non-dairy sour cream or non-dairy plain yogurt - but either way it's delicious!


1-400 mL can full-fat coconut milk
1 tablespoon apple cider vinegar
1/2 teaspoon salt



  Stir the vinegar and salt into the coconut milk. 

  Pour into a glass jar; cover with a cloth and secure with an elastic band.

  Let the jar sit in room temperature for 48 hours.

  Stir and then store in the refrigerator for up to a week. The mixture will thicken when chilled.

  Use as you would regular sour cream: on spicy dishes, as a dip, or even with waffles and fruit! The sky's the limit!

Yield: Approximately 1 1/2 cups 

This is all you need!

Cover with a cloth and then secure it with an elastic band. Then, use patience. Patience, Grasshopper, for in a mere 48 hours you will have...

Coconutty, creamy goodness!

 Want more vegan kitchen hacks? Try my Coconut Whipped Cream, my Cashew Cream, or my Amazing 2-Ingredient Chocolate Frosting.