Does Sour Cream Have Dairy in it? The Truth About This Popular Topping

November 9, 2025 •

4 min read

Made from fermented dairy cream, the classic version of sour cream is, in fact, a dairy product. This tangy condiment's dairy origin makes it unsuitable for those with milk allergies or strict vegan diets, but its fermentation process does reduce the amount of lactose, which is a consideration for those with lactose intolerance.

Quick Summary

This article explains that traditional sour cream is a dairy product, created by fermenting pasteurized cream with lactic acid bacteria. It delves into the differences between regular and dairy-free versions, explores the nutritional content, and discusses how it affects individuals with lactose intolerance or milk allergies.

Key Points

Dairy Base: Traditional sour cream is a fermented dairy product made from cream and lactic acid bacteria.
Lactose Reduction: The fermentation process lowers the lactose content, so mildly lactose-intolerant individuals may tolerate small amounts, but it is not lactose-free.
Not for Allergies: Due to its milk protein content, sour cream is unsuitable for those with milk allergies.
Lactose-Free Versions: Special dairy-based products are treated with the lactase enzyme to break down lactose, making them safe for lactose-sensitive consumers.
Vegan Alternatives: Plant-based sour cream substitutes are available, made from ingredients like cashews, coconut, or soy, offering a dairy-free option.
Varieties Available: Regular, reduced-fat, and nonfat versions of dairy sour cream exist, differing in fat and stabilizer content.

What is Traditional Sour Cream Made Of?

Traditional sour cream is a dairy product, and its primary ingredient is cream derived from milk. The fermentation process is what gives sour cream its characteristic tang and thick texture. Lactic acid bacteria are added to pasteurized cream, which then ferments the lactose (milk sugar) into lactic acid. This process not only preserves the product but also gives it its signature flavor and body. Because it is made directly from milk fat, traditional sour cream is fundamentally a dairy food and contains lactose, protein, and fat from milk.

The Fermentation Process Explained

The journey from cream to sour cream is a fascinating example of food science. It begins with the fat content of the cream, which must be at least 18% in the United States for a product to be labeled as sour cream. The steps typically include:

Pasteurization: The cream is heated to eliminate any harmful bacteria, creating a sterile environment.
Homogenization: This process breaks down fat globules, preventing separation and improving consistency and color.
Inoculation: Lactic acid bacteria are introduced to the cooled cream. This culture is key to the fermentation process.
Fermentation: Over a period of hours, the bacteria consume lactose and produce lactic acid, which sours and thickens the cream.
Refrigeration: Cooling halts the fermentation once the desired consistency and flavor are achieved.

Is Sour Cream Suitable for All Diets?

The dairy-based nature of sour cream means it is not suitable for everyone. People following a vegan diet or those with a severe milk protein allergy must avoid traditional sour cream entirely. However, the situation is more nuanced for individuals with lactose intolerance.

Because the lactic acid bacteria consume some of the lactose during fermentation, sour cream has a lower lactose content than fresh milk. A typical 2-tablespoon serving contains only about 0.4 grams of lactose, which many lactose-intolerant individuals can handle without symptoms. Nevertheless, tolerance varies greatly from person to person. For those with a high sensitivity or a complete intolerance, consuming even this small amount can cause discomfort. For these individuals, lactose-free sour cream or plant-based alternatives are the best option.

Different Types of Sour Cream

As dietary needs have evolved, so has the variety of sour cream products available. Beyond the classic, you can find several versions in the dairy aisle, each with a different nutritional profile and ingredient list:

Regular Sour Cream: The standard, full-fat version made from cultured cream, containing at least 18% milkfat.
Reduced-Fat Sour Cream: Made from half-and-half, with a milkfat content of at least 9%, and contains fewer calories and fat than the regular version.
Nonfat Sour Cream: Made with skim milk and thickeners, resulting in a product with virtually no fat but often higher carbohydrate content from added starches and gums.
Lactose-Free Sour Cream: A dairy-based product where the enzyme lactase has been added during processing to break down the lactose, making it safe for most lactose-intolerant individuals.
Vegan/Dairy-Free Sour Cream: A non-dairy alternative made from plant-based ingredients like soy, cashews, or coconut.

Choosing a Dairy-Free Sour Cream Alternative

For those who need to avoid dairy entirely, there are excellent non-dairy alternatives that can mimic the creamy, tangy flavor of traditional sour cream. These are perfect for vegan diets, severe milk allergies, and those with high lactose sensitivity. Some popular options include:

Cashew Cream: Soaked and blended cashews with an acidic ingredient like lemon juice and a pinch of salt create a rich, creamy texture and a mildly tangy flavor.
Coconut Cream: The thick cream from a can of full-fat coconut milk can be mixed with lemon juice or vinegar to achieve a similar taste and consistency, particularly for baking.
Soy-Based Sour Cream: Commercial products like Tofutti's 'Better Than Sour Cream' are made from soy and designed to taste and function like traditional sour cream in many applications.
Vegan Yogurt: Unsweetened, plain vegan yogurts (from soy or coconut) can be used as a sour cream substitute in dips, dressings, and baked goods.

Comparison of Sour Cream Options


Feature	Regular Sour Cream	Vegan Sour Cream (Cashew-based)	Lactose-Free Sour Cream
Origin	Dairy milk cream	Plant-based (e.g., cashews)	Dairy milk cream
Lactose Content	Contains some lactose (approx. 0.4g per tbsp)	Lactose-free	Lactose-free (lactase added)
Suitable for Vegans?	No	Yes	No
Suitable for Milk Allergy?	No	Yes	No
Fat Content	Generally high (approx. 59 calories, 5.8g fat per 2 tbsp)	Varies by recipe/brand	Varies by fat content (e.g., full-fat, light)
Best for...	Traditional recipes, dips, toppings	Vegan recipes, dressings, toppings	Lactose-intolerant individuals who prefer dairy flavor

Conclusion: The Final Verdict on Does Sour Cream Have Dairy in It?

In conclusion, if you are asking, "Does sour cream have dairy in it?" the answer is a definitive yes for traditional versions. Its creation from cultured cream makes it a dairy product, containing milk proteins and some lactose. However, thanks to the fermentation process, the lactose content is lower than in fresh milk, which some lactose-intolerant individuals can tolerate. For those with milk protein allergies, strict vegan diets, or severe lactose intolerance, there are numerous dairy-free and lactose-free sour cream alternatives available that offer a similar taste and texture. It is important to always check product labels and choose the option that best fits your nutritional needs and dietary preferences.

Ultimately, whether sour cream is part of a healthy diet depends on individual needs and consumption habits. Used in moderation, it can be a part of a balanced diet for those without dietary restrictions, but for others, the abundance of alternatives provides a reliable path to delicious, dairy-free meals.

For more information on dietary choices and food composition, consult an authoritative source like the USDA FoodData Central at https://fdc.nal.usda.gov/.

Frequently Asked Questions

Yes, traditional sour cream is a dairy product. It is made from pasteurized cream and lactic acid bacteria, which is then fermented to give it a tangy flavor and thick texture.

Traditional sour cream does contain lactose, the sugar found in milk. However, the fermentation process partially breaks down the lactose, so it contains less than fresh milk.

Some individuals with mild lactose intolerance can consume small amounts of sour cream without experiencing symptoms because of its lower lactose content. However, tolerance varies, and those with higher sensitivity may need to choose a lactose-free or dairy-free alternative.

Common dairy-free alternatives include cashew cream (made from blended cashews, lemon juice, and salt), coconut cream, and commercially available soy-based or plant-based sour cream substitutes.

Lactose-free sour cream is a dairy product made by adding the enzyme lactase to the cream during production. This enzyme breaks down the lactose into simpler, more easily digestible sugars.

Both are fermented dairy products, but Greek yogurt is made from fermented milk, while sour cream is made from fermented cream. This difference in base ingredient gives sour cream a higher fat content and different texture.

A milk allergy is a reaction to the protein in milk, not the lactose. Since sour cream is made from milk cream, it contains milk proteins and must be avoided by anyone with a cow's milk allergy.