Dairy-Free Sour Cream

By MJH

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Rate this recipe 4.5/5 (10 Votes)

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Ingredients

1 can Native Forest Organic Coconut Milk
2 Tbsp. White Vinegar

Details

Adapted from fastpaleo.com

Preparation

Step 1

Refrigerate full can of coconut milk for an hour or two (be careful not to shake).
Open can and scoop out the hardened coconut cream on the top (about a 1/2 cup).
With a spoon, mix well, coconut cream and vinegar.
Return to refrigerator for an hour.
Stir before serving.