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Sour cream substitute

Sour cream is cultured cream at around 20% fat: tangy, thick and mildly acidic. Plain full-fat Greek yogurt matches it closely enough that most people can’t tell in baking.

The recipe calls for

of sour cream. Every swap below is sized for that amount.

  1. Plain Greek yogurt

    Best all-round
    • 1 cup plain full-fat Greek yogurt

    Use one for one.

    Best for: Baking, dips, tacos, dressings.

  2. Crème fraîche

    • 1 cup crème fraîche

    Use one for one. It won’t curdle when boiled.

    Best for: Hot sauces, soups, stroganoff.

  3. Cottage cheese + lemon

    • 1 cup cottage cheese
    • 1 tbsp lemon juice

    Blend until completely smooth; add a splash of milk if thick.

    Best for: Dips and baked potatoes.

  4. Cashew cream + lemon

    Dairy-free
    • 1 cup soaked raw cashews blended with water to a thick cream
    • 1 tbsp lemon juice

    Soak cashews 2+ hours, blend with just enough water, then add lemon.

    Best for: Vegan dips, soups, tacos.

Choosing the right swap

Lower-fat substitutes curdle more easily in hot dishes. Stir them in off the heat, or temper with a spoonful of the hot liquid first.

Missing sour cream? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

Can I use Greek yogurt instead of sour cream in baking?

Yes, cup for cup. Full-fat gives the most similar crumb; nonfat can make cakes a little drier.

Can I use mayonnaise instead of sour cream?

In dips and some cakes it works for richness, but it isn’t tangy and is much higher in fat; use half mayo, half yogurt for a better match.

How do I stop yogurt curdling in a hot dish?

Take the pan off the heat, stir a spoonful of the hot sauce into the yogurt, then stir the mixture back in.