The best sour cream substitutes depend on what you're cooking
Greek yogurt, plain yogurt, and buttermilk all work as sour cream replacements, but which one you choose depends on whether you need the tang, the thickness, or both. Greek yogurt is thicker and tangier than regular yogurt, so it's closest to sour cream in texture and flavor. Plain yogurt is thinner and milder, so you may need to strain it or add lemon juice. Buttermilk is thin and very tangy, which works well in baking but not for toppings or dips.
The recipe matters too. Baking recipes are more forgiving because the sour cream is usually just one ingredient among many. Toppings, dips, and sauces need something that won't separate or run off the plate. Cold dishes like potato salad need something that holds together.
Key Takeaways
- Greek yogurt is the closest match to sour cream in both texture and taste, and works in almost any recipe without adjustment.
- Plain yogurt works but is thinner, so strain it through cheesecloth for 30 minutes or mix in a tablespoon of lemon juice per cup to add tang.
- Buttermilk is very tangy and thin, so use it only in baking recipes where thickness does not matter.
- Cream cheese mixed with milk or buttermilk creates a thick, tangy substitute that works well for baking and toppings.
- Cottage cheese blended smooth works in baking and sauces but not as a topping because the texture is grainy.
Greek yogurt: the easiest one-to-one swap
Greek yogurt is strained longer than regular yogurt, which removes whey and leaves it thick and tangy. You can use it in the same amount as sour cream in almost any recipe without changing anything else. It works in baked goods, as a topping, in dips, in sauces, and in cold dishes.
The only place Greek yogurt sometimes falls short is in recipes where sour cream is the main ingredient and flavor — like a sour cream cake or sour cream pie. Greek yogurt is tangier than sour cream, so the result will taste noticeably different. If that matters to you, try mixing Greek yogurt with a small amount of milk to mellow the tang slightly.
Check the label when you buy. Some Greek yogurts have added thickeners or gelatin. Plain Greek yogurt with no additives tastes better and works more reliably in cooking.
Plain yogurt: strain it or add acid
Plain yogurt is thinner than sour cream and less tangy. If you use it straight, baked goods may come out slightly wetter, and toppings will run. You have two options: strain it or add acid.
To strain yogurt, line a fine-mesh strainer with cheesecloth or a coffee filter, pour the yogurt in, and let it sit in the refrigerator for 30 minutes to an hour. The whey drains out and you're left with something close to Greek yogurt. This works for any recipe.
To add acid without straining, mix one tablespoon of lemon juice or white vinegar into one cup of plain yogurt. Let it sit for five minutes. The acid thickens the yogurt slightly and adds the tang that sour cream has. This method works well in baking and in cold dishes, but the yogurt will still be thinner than sour cream, so it's not ideal for toppings.
Buttermilk: use it only in baking
Buttermilk is thin and very tangy. It works well in baking because the flour and other dry ingredients absorb the liquid, and the tang adds flavor. Do not use it as a topping or in cold dishes where you need something thick.
In baking recipes, you can usually swap buttermilk for sour cream in a one-to-one ratio. Some bakers reduce the liquid elsewhere in the recipe slightly because buttermilk is thinner, but many recipes work fine without adjustment. If the recipe calls for baking soda, buttermilk is actually a better choice than sour cream because the acid in buttermilk reacts with baking soda to create lift.
Cream cheese mixed with milk or buttermilk
Cream cheese is thick and tangy, but it's too dense to use straight. Mix it with milk or buttermilk to get the right consistency. Use two parts cream cheese to one part liquid, blend it smooth, and you have something that works in baking, sauces, and as a topping.
This method takes a little more work because you have to blend the mixture until there are no lumps. A blender or food processor works best, but you can also whisk it by hand if you're patient. The result is richer and tangier than sour cream, so it works especially well in recipes where you want a strong dairy flavor — like baked potatoes or chili.
Cottage cheese: blend it for baking and sauces
Cottage cheese is thick, tangy, and cheap. Blended smooth, it works in baking and in sauces. It does not work as a topping because even blended, it has a slightly grainy texture that shows.
To use cottage cheese, blend one cup of cottage cheese with two tablespoons of lemon juice or vinegar until completely smooth. This takes a minute or two in a blender. The result is thinner than sour cream, so in baking you may want to use it in a one-to-one ratio but reduce other liquids slightly. In sauces, the slight graininess disappears into the sauce and no one will notice.
Mascarpone: rich but not tangy
Mascarpone is an Italian cream cheese that's thick and rich but not tangy. It works well in recipes where you want richness and don't need the sour flavor — like cheesecake, tiramisu, or a pasta sauce. It does not work in recipes where the tang of sour cream is important, like a sour cream cake or a baked potato topping.
Mascarpone is more expensive than sour cream and other substitutes, so it's worth using only when the recipe specifically calls for it or when you want that particular flavor. If you want to add tang, mix mascarpone with a little lemon juice or vinegar.
Frequently Asked Questions
Can I use milk and vinegar instead of sour cream?
Yes. Mix one cup of milk with one tablespoon of white vinegar or lemon juice and let it sit for five minutes. It will thicken slightly and taste tangy. This works in baking and in cold dishes, but it's thinner than sour cream, so it's not ideal for toppings. The flavor is close enough that most people won't notice the difference in baked goods.
Does the substitute change how the recipe turns out?
In baking, most substitutes work without changing the result much. In toppings and cold dishes, thinner substitutes like plain yogurt or buttermilk will run or separate more than sour cream. Greek yogurt and cream cheese mixtures stay put. Taste differences are usually small in baked goods but noticeable in recipes where sour cream is the main ingredient.
What if I don't have any of these things?
Evaporated milk mixed with lemon juice works in a pinch — use equal parts of each. It's thinner than sour cream but works in baking. For toppings, whipped cream mixed with a little vinegar or lemon juice is thick and tangy, though it tastes different from sour cream.
Can I use sour cream substitutes in recipes that call for sour cream in large amounts?
Yes, but the result may be different. In recipes where sour cream is the main ingredient — like a sour cream cake, sour cream pie, or sour cream dip — the substitute's flavor and texture will be more noticeable. Greek yogurt is your best bet because it's closest to sour cream. For other substitutes, the recipe may need small adjustments to liquid or seasoning.