What To Use Instead Of Sour Cream: 11 Substitutes

You’re diving into a batch of chicken enchiladas for dinner and the jar of sour cream in the fridge turns up empty. Maybe you’re making a cheesecake and the recipe calls for a cup that you just don’t have. Or you just want a lighter filling for tonight’s tacos. Sour cream is one of the easiest dairy staples to replace. It has two main functions: adding tangy richness to sauces and baked goods, and serving as a thick, fresh topping. Both come down to fat and acidity, and you can cover either with ingredients already found in most kitchens.

What can you use instead of sour cream? The short answer: Greek yogurt, crème fraîche, buttermilk, plain yogurt, blended cottage cheese, ricotta, and kefir all work well. Do the same with cream cheese, mayonnaise, cashew cream and coconut cream or coconut yogurt. Most exchange at a ratio close to 1:1, although many will curdle if exposed to direct heat. The right choice depends on what the sour cream needs to do. Should it survive boiling, melt into baking, or just be dropped on something?

For complete tips on storing sour cream itself, check out our companion article: does sour cream go bad And does sour cream need to be refrigerated. For trade in associated dairy products, see what can I use instead of heavy cream And does buttermilk go bad.

📋 Sour Cream Substitutes: At a Glance

🍦 Greek yogurt 1:1 ratio, closest versatile match 🥛 Fresh cream 1:1 ratio, ideal for hot sauces and soups 🫙 Buttermilk 3/4 cup to 1 cup, ideal for baking 🥄 Plain yogurt 1:1 ratio, cold applications only 🧀 Cottage cheese, mixed 1:1 ratio, high protein option 🫕 Ricotta 1:1 ratio plus lemon juice for spiciness 🥤 Kefir 1:1 ratio, fine, ideal for soups and salad dressings 🧈 Cream cheese 1:1 ratio diluted with milk, dips and baked goods 🥪Mayonnaise 1:1 ratio, cold dips and dressings only 🥜Cashew cream 1:1 ratio, vegan and dairy-free 🥥 Coconut cream or coconut yogurt 1:1 ratio, dairy-free filling 🔑 Key takeaways

Sour cream serves two distinct functions in cooking: adding tangy richness to sauces, dips and baked goods, and acting as a thick, fresh topping that holds its shape when spread. The best substitute depends on the work you need. For hot dishes, crème fraîche is the safest swap since its higher fat content allows it to simmer without breaking. Buttermilk and plain yogurt curdle easily under direct heat, so stir them at the very end or off the heat. For baking, buttermilk and Greek yogurt both provide the acidity that reacts with the baking soda, giving cakes and quick breads their rise and tender crumb. For topping tacos, baked potatoes, or chili, Greek yogurt, cashew cream, and coconut cream all hold their shape well. Plain yogurt, buttermilk, and kefir are too thin for this job. For a dairy-free or vegan substitute, cashew cream and coconut cream or coconut yogurt are the two most reliable options. A little lemon juice or vinegar helps mimic the characteristic flavor of sour cream. Understanding What Sour Cream Actually Does Before choosing a substitute, it helps to know which of the two tasks your sour cream does in the recipe.

🔬 Two jobs, two different substitutes
In cooking and baking, sour cream adds acidity and fat to sauces, dips, marinades and batters. This acidity reacts with baking soda to help cakes and quick breads rise, and it tenderizes gluten so baked goods come out softer. Under FDA rules, sour cream must contain at least 18 percent milk fat, and most commercial tubs come close to that minimum. Crème fraîche is generally higher, around 30% fat or more, which is why it holds up much better under heat than thinner options like buttermilk or plain yogurt. As a topping, sour cream should remain thick enough to sit on top of a taco, baked potato, or bowl of chili without dripping or oozing liquid. This job requires something with a real body. Thin swaps like buttermilk work well mixed into a sauce. But they turn into a puddle as soon as you try to drop them on anything. A milk and vinegar substitute for buttermilk, for example, handles cooking well but has no place as a topping.

The Best Sour Cream Substitutes 1. Greek yogurt (best all-purpose substitute) Full-fat Greek yogurt is closest to sour cream in flavor and thickness, making it the most reliable all-purpose swap. Use it in a 1:1 ratio in dips, salad dressings, baked goods and as a garnish. Stir it off the heat or temper it first with a spoonful of hot liquid. Do this if the recipe involves cooking, as the yogurt may still separate when boiling hard. Its thick texture also holds its shape well when applied, so it works as well as a topping as an ingredient.

2. Crème Fraîche (ideal for hot sauces and soups) Crème fraîche is essentially French sour cream made from cream instead of milk, giving it a higher fat content, usually 30% or more, and a milder flavor. This extra fat means it can simmer directly in a hot sauce or soup without breaking down, making it the safest substitute for anything that needs to cook on the stovetop. Redeem it in a 1:1 ratio. It also works wonderfully mixed with mashed potatoes or spooned over roasted vegetables for a richer finish than that provided by sour cream alone.

✅ Ideal for: Simmered sauces, soups, purees. Try it in our clam and corn chowder Or cauliflower soup with scallops.
Report: 1:1
Note: Higher in fat than sour cream, so it won’t curdle under direct heat.

3. Buttermilk (ideal for baking) Buttermilk provides the same flavor and acidity that makes sour cream useful in cakes, cookies and quick breads, although it is much thinner. Use 3/4 cup buttermilk for every cup of sour cream the recipe calls for, and consider reducing other liquids slightly to compensate for the added moisture. Save buttermilk for baking or tossing into a salad dressing, as it curdles easily under direct heat. If a hot dish requires it, stir it in at the very end, off the heat, as a finishing touch rather than a cooking ingredient.

✅ Ideal for: Cakes, cookies, quick breads, pancakes, salad dressings. See does buttermilk go bad for storage tips on this exchange.
Report: 3/4 cup buttermilk to 1 cup sour cream
Note: Much thinner than sour cream. Curdles easily under direct heat, so add it last.

4. Plain yogurt (best lighter substitute) Plain yogurt replaces lighter, slightly tangier sour cream and works especially well in cold applications like dips and salad dressings. Swap it in a 1:1 ratio and strain it through cheesecloth or a coffee filter for an hour if the recipe calls for something thicker for the spoonful. Like buttermilk, natural yogurt curdles if it boils strongly. Keep it out of anything that needs to simmer for a long time. Or temper it first, the same way you would Greek yogurt.

✅ Ideal for: Cold dips, salad dressings, marinades. See does yogurt go bad And does yogurt need to be refrigerated for storage tips.
Report: 1:1
Note: Filter for a thicker texture. Best in cold rather than hot dishes.

5. Blended Cottage Cheese (Best High-Protein Substitute) Blended cottage cheese provides much more protein than sour cream for a fraction of the calories, once you smooth out its characteristic curds. Mix 1 cup of small cottage cheese curds with 1/4 cup of milk and 2 teaspoons of lemon juice. Then blend in a food processor or hand blender until completely smooth. Use the result in a 1:1 ratio. This swap works particularly well in baked goods and mixed soups, where its texture disappears entirely into the dish.

6. Cream Cheese (Great for Thick Dips and Baking) Softened cream cheese diluted with a little milk makes a rich, thick substitute for sour cream in dips and baked goods. Whisk 1 cup of softened cream cheese with 2 to 3 tablespoons of milk and a teaspoon of lemon juice for added tang, then use the mixture in a 1:1 ratio. It holds up well in baked dishes and spreads, although pure cream cheese without thinning is too dense to drizzle or drizzle like sour cream does.

✅ Ideal for: Dips, spreads, pastries, cheesecake. Works well in our spinach and artichoke dip. See does cream cheese go bad And does cream cheese need to be refrigerated for storage tips.
Report: 1 cup softened cream cheese, 2 to 3 tablespoons milk, 1 teaspoon lemon juice
Note: Dilute before use. Too dense alone to apply as a dollop or mist.

7. Mayonnaise (great for cold dips and salad dressings) Mayonnaise is an unexpected but truly useful substitute for sour cream in cold dishes like dips, salad dressings and creamy salads. Choose a light-colored, mild-tasting mayonnaise so that it doesn’t overpower the dish, and use it in a 1:1 ratio. A squeeze of lemon juice helps mimic the taste of sour cream, as mayonnaise alone is much milder. This swap is strictly for cold applications: mayonnaise breaks up and becomes oily in the heat, so keep it out of anything that needs to cook.

✅ Ideal for: Cold dips, salad dressings, coleslaw, potato salad. Try it in our easy and healthy coleslaw. See does mayonnaise go bad And does mayonnaise need to be refrigerated for more details on storage.
Report: 1:1, plus a squeeze of lemon juice for spice
No you: Cold applications only. Breaks and becomes greasy under heat.

8. Cashew Cream (Best Vegan Substitute) Cashew cream is a reliable dairy-free option that many cooks seek out specifically because raw cashews have their own natural, light flavor. Soak 1 cup of raw cashews in hot water for about 30 minutes, then drain them. Blend with 3/4 cup cool water and a tablespoon of lemon juice or vinegar until completely smooth. Use the result in a 1:1 ratio in sauces, dips and toppings. It maintains a nicely chunky, spoonable texture once cooled, making it one of the best vegan options for topping tacos or chili.

✅ Ideal for: Vegan Tacos, Dips, Sauces, Chili Toppings.
Report: 1:1
Note: Mix with lemon juice or vinegar for tang. Vegan and dairy-free.

9. Coconut Cream or Coconut Yogurt (Best Dairy-Free Topping) Chilled coconut cream, extracted from the solid layer at the top of a refrigerated can, makes a thick, dairy-free topping. Plain coconut yogurt works the same way for anything you would normally finish with sour cream. Stir in a squeeze of lime or lemon juice to add the spice that plain coconut cream lacks. Use either option in a 1:1 ratio. The main compromise is a mild coconut flavor, which works well on tacos and curries, but is more noticeable in a plain baked potato.

✅ Ideal for: Dairy-free tacos, curries, chili toppings. See does coconut milk go bad And does coconut milk need to be refrigerated for storage tips.
Report: 1:1, plus a squeeze of lime or lemon juice for spice
Note: Adds a mild coconut flavor. Vegan and dairy-free.

10. Ricotta (best mild substitute for cheese) Ricotta provides a thickness and mild flavor similar to sour cream, although it lacks tang because it is not fermented in the same way. Swap it out in a 1:1 ratio and add a teaspoon of lemon juice or vinegar per cup to replenish some of that missing acidity. Choose whole milk ricotta rather than partially skimmed for a richer result. Its fine, slightly grainy texture melts gently into sauces and pastas, although it’s not the best choice for pouring directly onto a taco or baked potato.

✅ Ideal for: Baked goods, pasta sauces, toppings. Works well in our gluten-free penne with vodka.
Report: 1:1, plus a teaspoon of lemon juice or vinegar per cup for spiciness
Note: Use whole milk ricotta for the richest result. Add acid to replenish the missing flavor.

11. Kefir (best thin and drinkable substitute) Kefir is a fermented, drinkable dairy product with a flavor similar to sour cream, whose texture is somewhere between yogurt and buttermilk. Use it in a 1:1 ratio in soups, stews, and salad dressings, or reduce the amount by half when a dip needs more body than kefir alone can provide. Choose plain, unsweetened kefir to get the closest flavor. Its thin, pourable consistency makes it a poor choice for a spoonful, so save it for dishes where it may melt into a liquid rather than sitting on it.

✅ Ideal for: Soups, stews, salad dressings, smoothies.
Report: 1:1 in soups and salad dressings, or half in thick dips
Note: Choose plain, unsweetened kefir. Too thin to apply.

Substitution comparison by use case Need Best Substitute Report Remarks Hot sauces and soups sour cream 1:1 Does not curdle under direct heat Pastry shop Buttermilk or Greek yogurt 3/4 cup buttermilk or 1:1 yogurt Both provide acidity for rise and tenderness Spoon or garnish Greek yogurt or cashew cream 1:1 Both hold their shape well when placed on them Cold Dips and Dressings Mayonnaise or natural yogurt 1:1 Add lemon juice for tang if using mayonnaise Rich in protein Mixed cottage cheese 1:1 Blend first until completely smooth Fine and drinkable swap Kefir 1:1, or half as dips Great in soups and salad dressings, not for spoonfuls Vegan or dairy-free Cashew cream or coconut cream 1:1 Add citrus juice for spice Frequently Asked Questions What can I use instead of sour cream in baking? Buttermilk and Greek yogurt are the two best substitutes for sour cream in baking. Buttermilk replaces 3/4 cup for 1 cup of sour cream and provides the acidity that helps cakes and breads rise quickly. Greek yogurt swaps in a 1:1 ratio and adds a similar flavor with a thickness closer to the original. Blended cottage cheese also works well in cakes and quick breads once it is completely smooth.

What can I use instead of sour cream in a dip? Greek yogurt, cream cheese diluted with milk, and mayonnaise all work well in dips. Greek yogurt comes closest to the original texture and flavor. Diluted cream cheese makes a thicker, richer dip. Mayonnaise works especially well in cold dips like a classic French onion dip, although a squeeze of lemon juice helps balance its milder flavor with the natural flavor of sour cream.

Can I use yogurt instead of sour cream? Yes. Full-fat Greek yogurt is the closest and comes in a 1:1 ratio in almost all recipes. Plain yogurt also works, but it’s thinner and slightly tangier, so straining it through cheesecloth for an hour helps it hold together better as a topping. Both will curdle if they reach a strong boil, so stir them off the heat or temper them first with a spoonful of hot liquid.

Can I use mayonnaise instead of sour cream? Yes, but only in cold applications. Mayonnaise works well in creamy dips, dressings, and salads in a 1:1 ratio, especially with a squeeze of lemon juice added for tang. It is not a good substitute for hot dishes, as it breaks and becomes greasy under direct heat.

See also

What is the difference between sour cream and crème fraîche? Sour cream comes from milk cultured with bacteria, while crème fraîche comes from sour cream in the same way. This process gives crème fraîche a significantly higher fat content, usually 30 percent or more. In comparison, the FDA minimum for sour cream is only 18 percent. This extra fat makes crème fraîche milder in flavor, thicker in texture, and much more heat stable, so it rarely curdles like sour cream can in a simmered sauce.

What is the difference between sour cream and Greek yogurt? Cultured cream forms the base of sour cream, which, according to FDA rules, must contain at least 18 percent milk fat, giving it a rich, mild flavor. Strain cultured milk produces in place of Greek yogurt, which is generally lower in fat, unless you buy the full-fat version, with a tangier, more pronounced flavor. In most recipes, the two interchange in a 1:1 ratio with only a small difference in richness and acidity.

What can I use instead of sour cream for tacos or as a topping? Greek yogurt, cashew cream, and coconut cream all hold their shape when added to tacos, chili, or baked potatoes. Greek yogurt is closest in flavor to sour cream. Cashew cream and coconut cream both work for a dairy-free version, and a squeeze of lime juice helps bring the taste closer to the tangy original. If Mexican crema is already in your fridge, that works too, although its thinner, slightly sweeter profile means it’s more runny than dripping. Both plain yogurt and buttermilk are too thin to use as a topping without straining them first.

What is a dairy-free or vegan substitute for sour cream? Cashew cream and coconut cream or coconut yogurt are the two best dairy-free substitutes for sour cream. Cashew cream comes from raw cashews soaked, drained, and mixed with water and a little lemon juice or vinegar for tang. The coconut cream comes from the solid layer of a refrigerated can of full-fat coconut milk and adds a mild coconut flavor. Both work at a 1:1 ratio in sauces, dips and toppings.

Can I use buttermilk instead of sour cream? Yes, especially in baking. Use 3/4 cup buttermilk for every cup of sour cream called for, and consider reducing other liquids in the recipe slightly to account for the added moisture. Buttermilk is much thinner than sour cream and curdles easily under direct heat, so it works better in baked goods, salad dressings, and pancake batter rather than hot sauces or dolloped toppings.

Can I make my own sour cream at home? Yes. Mix 1 cup heavy cream with 2 tablespoons buttermilk in a clean pot, cover lightly, and let sit at room temperature for 12 to 24 hours until thickened. Once it reaches a thick, tangy consistency, refrigerate it and use it like store-bought sour cream. See what can I use instead of heavy cream If you are also short on heavy cream, this method requires.

What can I use instead of sour cream in Stroganoff? Crème fraîche is the best substitute for sour cream in stroganoff, because the sauce should simmer without breaking up. Greek yogurt also works if you stir it off the heat at the very end of cooking rather than letting it simmer with the meat and mushrooms. The two trade in a 1:1 ratio.

Can I use ricotta instead of sour cream? Yes, especially in pastries and pasta sauces. Ricotta is exchanged in a 1:1 ratio and has an equally mild flavor and creamy texture, although it does not have the characteristic flavor of sour cream since it is not fermented. Stir in a teaspoon of lemon juice or vinegar per cup to bring the flavor closer to the original. Choose whole milk ricotta for the richest result.

Can I use kefir instead of sour cream? Yes, especially in soups, stews and salad dressings where a pourable consistency is not a problem. Use plain, unsweetened kefir in a 1:1 ratio, or reduce the amount by half in a dip that needs more body. Kefir is much thinner than sour cream, so it’s not a good choice for putting a dollop on tacos or baked potatoes.