Sour Cream Substitute
Written by Mustapha B. · Updated August 13, 2026
Greek yogurt is the easiest 1:1 sour cream swap. More options below.
Out of sour cream? Plain Greek yogurt is the closest match, with the same tang and thick, spoonable texture, and it swaps in at a 1:1 ratio for dips, dolloping, and most baking. Full-fat yogurt behaves most like sour cream, while regular plain yogurt works too but is a touch thinner. For baking, you can also use buttermilk or a blend of cottage cheese pureed smooth with a little lemon juice to bring back the acidity.
In cooked dishes, stir yogurt or other dairy swaps in at the very end and keep the heat low, since high temperatures can make them curdle or separate. A useful tip: for a dairy-free option, unsweetened coconut yogurt or a cashew-based sour cream works in dips and toppings. When you just need richness and a little tang in a sauce, a spoonful of crème fraîche is an excellent, more heat-stable alternative.
Ingredient substitutions
Out of something mid-recipe? Search above for a working substitute with the right ratio. Below is the full list, each swap is chosen to behave as closely as possible to the original in cooking and baking.
| Out of… | Use instead |
|---|---|
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar (rest 5 min) · or · ¾ cup plain yogurt + ¼ cup milk |
| Heavy cream | ¾ cup milk + ¼ cup melted butter (not for whipping) · or · 1 cup evaporated milk |
| Sour cream | 1 cup plain Greek yogurt · or · 1 cup buttermilk (in baking) |
| Cornstarch (thickener) | 2 tbsp all-purpose flour per 1 tbsp cornstarch · or · 1 tbsp arrowroot per 1 tbsp cornstarch |
| Brown sugar | 1 cup white sugar + 1 tbsp molasses · or · 1 cup white sugar (in a pinch) |
| Self-rising flour | 1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt |
| Egg (in baking) | ¼ cup unsweetened applesauce · or · 1 tbsp ground flax + 3 tbsp water (rest 5 min) · or · ¼ cup mashed banana |
| Honey | 1¼ cup sugar + ¼ cup liquid per 1 cup honey · or · 1 cup maple syrup |
| Wine (for cooking) | Broth + 1 tsp vinegar or lemon · or · Grape or apple juice + 1 tsp vinegar |
| Breadcrumbs | Crushed crackers or cornflakes · or · Rolled oats · or · Panko |
| Vanilla extract | Equal amount maple syrup · or · Half the amount of almond extract |
| Lemon juice | Equal amount lime juice · or · Half the amount of white vinegar |
| Shortening | Equal amount butter (reduce other liquid slightly) · or · Equal amount coconut oil |
| Milk | 1 cup water + 1 tbsp butter · or · Equal amount any plant milk |
| Mayonnaise | Equal amount Greek yogurt · or · Equal amount sour cream |
| Cream cheese | Equal amount mascarpone · or · Equal amount thick (strained) Greek yogurt |
| Ricotta | Equal amount cottage cheese (blended smooth) · or · Equal amount mascarpone |
| Tomato sauce | ¾ cup tomato paste + 1 cup water · or · Crushed tomatoes, simmered |
| Soy sauce | Equal amount tamari (gluten-free) · or · Worcestershire sauce + a little water |
| Baking powder | ¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp |
Frequently asked questions
What can I use instead of sour cream?
Plain Greek yogurt is the best substitute, used one-to-one. Full-fat yogurt most closely matches sour cream's richness and tang.
Will sour cream substitutes curdle when heated?
Yogurt-based swaps can curdle at high heat. Stir them in at the end over low heat, or use more stable crème fraîche in hot sauces.