Dairy-Free Sour Cream
• 2 cans of sugar-free coconut milk
• 1 packet of Yogourmet freeze-dried kefir cultures
Pour the 2 cans of coconut milk in to a large mason jar. Stir well. Sprinkle the dehydrated kefir grains over the coconut milk and stir again. Allow to sit on the counter in a warm spot for 12-24 hours. Coconut milk will thicken and separate a bit as it ferments. Taste after 12 hours. It should be slightly sour and creamy. If it isn't sour or you want a stronger flavor, allow it to sit out another 12 hours or so.
Scoop the thick sour coconut kefir out of the jar leaving the "whey" behind. Use as you would regular sour cream in any of your recipes.
NOTE: The warmer your room temperature, the quicker it will ferment.
Super Quick Dairy-Free Sour Cream
No time to wait for kefir to ferment? Paleo Food gives this alternative...
"Sour cream - chilled coconut milk combined with a few drops of lemon juice"
They don't give details, but coconut milk does separate when chilled, so pour off the liquid and use the thick coconut cream remaining to make your sour cream substitute.
While making sour cream this way is a lot quicker, you will miss out on all the great probotics you get with the kefir version. Try to use the kefir version whenever possible.