Cream cheese, on its own, has a much thicker texture and lacks the acidic flavor that sour cream does. However, when combined with milk and lemon juice, it creates a taste and consistency that makes an excellent sour cream substitute.
It does not work well as an alternative to sour cream in all recipes but is ideal in forgiving cooked and baked recipes such as soups and casseroles. It is also an excellent substitute for sour cream in cakes. I do not recommend it for non-cooked recipes such as toppings or salad dressings.
How to use it
Bring the cream cheese to room temperature. Add ¾ cup cream cheese to a bowl with 1-2 teaspoons of milk, buttermilk, or water. Add a splash of lemon juice to add tanginess to the cream, and mix well. Use the cream cheese mixture as a sour cream substitute in a 1:1 ratio.
Best for: baking, bread, dips, dressings, sauces
Cream cheese can be an excellent replacement for sour cream, as it melts well and doesn’t curdle with high heat. This makes it ideal for thickening sauces and a great substitute for sour cream in baking, specifically items like muffins, bread and pancakes.
Cream cheese is thicker than sour cream, so you’ll need to soften it for the best results. This doesn’t apply if your cream cheese is already whipped, however.
To soften cream cheese so it can be used like sour cream:
- Let cream cheese come to room temperature.
- Add 1 to 2 tablespoons of milk, buttermilk or water per 6 ounces of cream cheese.
Feel free to skip these steps if your cream cheese is already whipped. You’ll also want to use 6 ounces of cream cheese for every cup of sour cream needed. The only exception is when making pan sauces, in which case a 1:1 ratio will work better.
Homemade sour cream recipe
When all else fails, you can make sour cream at home! Using three simple ingredients and utensils that you already have in your kitchen, you’ll have homemade sour cream in no time:
Ingredients for homemade sour cream:
- Heavy cream – Use a cream with 36% fat content to achieve the proper, thick consistency. It needs to be at room temperature.
- Acid – I use lemon juice in my recipe; however, you can also use plain white vinegar.
- Whole milk – A small amount of milk is needed to blend with the acid before adding it to the heavy cream. Whole milk is best due to its high-fat content. It needs to be at room temperature before use.
How to make homemade sour cream from scratch:
- Add the room-temperature milk to a jar with the lemon juice and shake well.
- Once thoroughly mixed, add the room-temperature heavy cream.
- Cover the jar with a kitchen towel and let it rest at room temperature for 12-24 hours.
- Place sour cream in the refrigerator in an airtight jar or container.
If the cream is not thick enough after sitting for 12 hours, you can run it through a cheesecloth. If the consistency is still too thick, you can use cornstarch to thicken it.
People Also Ask [FAQs]
What is The UK Equivalent of Sour Cream?
In the UK, soured cream is the equivalent of sour cream.
Can I Substitute Milk for Sour Cream?
Yes, it is possible to substitute milk for sour cream by mixing one cup of whole milk and a tablespoon of lemon juice, or ⅔ cup powdered milk with ¾ cup water and a teaspoon of lemon juice/vinegar.
Is Sour Cream Just Yogurt?
No, sour cream is not just yogurt. It is a cultured dairy product made from a combination of cream and lactic acid-producing bacteria.
Another vegan-friendly and nutrient-packed substitute for sour cream is cashew cream. It has a much milder flavor profile than coconut cream and is an excellent replacement for any recipe that calls for sour cream.
Combined with a splash of lemon juice, it creates a flavor profile similar to sour cream, making it excellent for dips and toppings. However, cashew cream is not a suitable sour cream substitute if you have a nut allergy.
Use cashew cream as a 1:1 replacement for sour cream in any recipe. Add a splash of lemon juice to give it a tangy flavor similar to sour cream.
DIY Sour Cream
If you have some heavy cream and an acidic ingredient on hand (such as lemon juice or white vinegar), then it’s incredibly easy to make your own DIY Sour Cream at home.
All you need is one cup of heavy cream, two tablespoons of your acidic ingredient of choice, plus a little bit of salt for flavor. Combine all the ingredients in a bowl and whisk until thickened – voila!
You now have an easy-to-make and delicious sour cream substitute that can be used in a variety of recipes.
While mayonnaise may not be the best sour cream substitute for tacos or baked potatoes, Crema Mexicana fits the bill. Although not as acidic as sour cream, it is the perfect cooling addition to spicy foods.
However, it has a thinner consistency than sour cream, so it is best for making dressings and adding creaminess and thickness to sauces. I would not recommend it for baked goods recipes or dips as it contains insufficient thickness.
Use Crema Mexicana in a 1:1 ratio for sour cream.
Crème fraîche translates to “fresh cream” in French and is commonly used in European dishes. It has a very similar taste and texture to sour cream. However, it has a much milder acidic taste than regular sour cream, making it an ideal substitute for those who do not like the taste of sour cream.
You can use crème fraîche as a sour cream substitute in any recipe. However, its rich, creamy texture makes it ideal for creams and dips.
Use crème fraîche as an equal 1:1 substitute for sour cream in any recipe.
Cultured Buttermilk is an excellent sour cream substitute because it is low in fat and calories but still provides a tangy flavor. It’s also easy to make at home with just two ingredients: buttermilk and heavy cream.
To make cultured buttermilk, mix ½ cup of buttermilk with ½ cup of heavy cream in a jar, seal it tightly, and allow it to sit at room temperature for 24 hours. The mixture will thicken as it cultures and can be used immediately or stored in the refrigerator for up to 10 days!
This is an especially good choice if you’re looking for something lighter than traditional sour cream as it contains half the fat content per serving.
Buttermilk has a tangy flavor profile similar to sour cream, although it has a much thinner consistency. However, it is a better option than regular milk, which is even thinner.
Buttermilk is best as a sour cream replacement in recipes that require moisture, especially in baked goods such as cakes or bread. You can also combine it with mayonnaise to make a base for a dip.
Since buttermilk is much thinner than sour cream, use buttermilk in a ½:1 ratio as a sour cream substitute so if the recipe calls for 1 cup of sour cream, use only ½ cup.
What Does Sour Cream Do in Baking?
Sour cream has several benefits when used in baking: adds moisture, makes baked goods richer, helps cakes turn brown, and activates baking soda.
Let’s take a closer look at each advantage of using sour cream in baking:
- Firstly, sour cream adds moisture, which is why is such a vital ingredient in baking recipes. Although milk and buttermilk can do the same, sour cream moistens batter without thinning it, resulting in tender cakes that crumble finely.
- Secondly, sour cream enriches baked goods since it has more fat content than other dairy products. For instance, 100g (4oz) of whole buttermilk has 3g of fat, and 100g (4oz) of whole milk has 8g of fat. Sour cream surpasses them since 100g (4oz) of sour cream has 20g of fat.
- Thirdly, sour cream has low acidity. So it slows down the browning process, ensuring that cakes bake uniformly (including the insides). If you don’t use sour cream, there’s a risk that the outside of your cake will burn despite the quality and temperature of your oven.
- Fourthly, since sour cream has acid, it activates baking soda just like baking powder to help cakes expand as they bake, so you don’t need baking powder anymore. And some people wish to avoid the excessive use of baking powder due to health concerns.
In the next section, check out the top substitutes for sour cream in baking.
If you’re looking for a substitute for sour cream in baking, here are the best alternatives: whole buttermilk, whole milk, evaporated milk, milk powder, heavy whipping cream, plain kefir, Greek yogurt, plain yogurt, cream cheese, crème fraîche, ricotta cheese, Mexican crema, mayonnaise, coconut cream, and cashew cream.
Let’s start with buttermilk.
Whole buttermilk is a decent sour cream substitute in baking (and vice versa) because it has a tangy flavor that mimics sour cream.
You can use whole buttermilk in recipes that require moisture, like quick bread and cakes.
Whole buttermilk is thinner than sour cream. On top of that, it has a significantly lower fat content than sour cream: 3% (whole buttermilk) vs 20% fat (sour cream). So it’s best to mix whole buttermilk with butter (81% fat) to obtain the same consistency and not ruin your recipes.
Use 3/4 cup of buttermilk with 1/4 cup of butter to replace 1 cup of sour cream.
In the next section, check out regular milk.
Whole Milk, Evaporated Milk, or Milk Powder
Whole milk, evaporated milk and milk powder are all quick and easy substitutes for sour milk in baking since they can save your recipe in a pinch. You can also use sour cream to replace milk in baking.
You can use whole milk or evaporated milk for cakes, cookies, and quick bread. Aside from baking, these ingredients can be added to soups or sauces, in which case you should let them sit for 15 minutes first.
Milk powder is better for those who like to plan ahead and fill their pantry with long-term ingredients since it has a longer shelf life than whole milk or evaporated milk. It is also possible to use sour cream as an alternative to evaporated milk.
It’s better to use whole milk than low-fat milk, although you won’t get the same tangy flavor as sour cream. For this reason, whole milk is an excellent sour cream alternative if you wish to avoid the sharp taste of sour cream.
Compared to sour cream which is 20% fat, whole milk and evaporated milk are 8% fat, while milk powder is 27% fat.
Whole milk, evaporated milk, or milk powder alone won’t enhance the flavor of your baked goods since they aren’t acidic. But you can fix this issue by adding a bit of lemon juice or vinegar.
Use 1 cup of whole milk, evaporated milk or milk powder and 1 tablespoon of lemon juice or vinegar to replace 1 cup of sour cream.
In the next section, check out heavy whipping cream.
Heavy Whipping Cream
Heavy whipping cream is an excellent substitute for sour milk in baking since it’s thicker than milk. It has a higher fat content of 36%, so it’s significantly closer to sour cream (20%).
Heavy whipping cream has the same tangy flavor as sour cream, so you don’t have to combine it with any acidic ingredients. As such, you can use this ingredient in any baking recipe that calls for sour cream.
When replacing sour cream with heavy whipping cream, apply the 1:1 ratio.
In the next section, check out plain kefir.
Plain, unsweetened kefir is a great substitute for sour cream in baking. It has a similar tanginess and high moisture content. But kefir is thinner than sour cream, so you have to use it in smaller quantities.
Kefir made with whole milk has 8% fat, so you can’t expect the same texture from cakes like sour cream. Neverthless, it’s an excellent ingredient for pancakes, biscuits, cookies, or breads.
It is an excellent substitute for when you don’t have sour cream but want to bake.
When using plain, unsweetened kefir to substitute sour cream, apply the 1:1 ratio.
In the next section, check out Greek yogurt.
Plain Greek yogurt is the most versatile substitute for sour cream in baking. It moistens cakes and hassimilar tanginess and consistency as sour cream.
You can either use low-fat, regular, or fat-free Greek yogurt. Regular Greek yogurt works best out of the three because it has a higher fat content (9%). It works well in baked goods or as a topping or dip
When replacing sour cream with plain Greek yogurt, use the 1:1 ratio.
In the next section, check out plain yogurt.
Plain yogurt is a great sour cream replacement.
Compared to Greek yogurt, plain yogurt is thinner and harder to find since most yogurt options on the market are sweetened and flavored.
Plain yogurt has 5% fat, which is significantly lower than sour cream (20% fat).
You can use plain yogurt in baking goods that call for sour cream, although it can also be used as a topping or for a dip.
To use plain yogurt in place of sour cream, apply the 1:1 ratio in recipes like bread, cakes, cookies, and dressings.
In the next section, check out cream cheese.
Cream cheese is a suitable sour cream substitute in baking. But it’s thicker than sour cream.
Low-fat cream cheese is 15% fat while regular cream cheese is 34% fat, so you can choose any of them to replace sour cream in cooking, which is 20% fat.
To make cream cheese thinner to add it to baking recipes, you can mix it with a bit of water, milk, or buttermilk.
So to replace 1 cup of sour cream, add 3/4 cup of cream cheese with a tablespoon of water, milk, or buttermilk.
In the next section, check out crème fraîche.
Crème fraîche is a popular French sour cream, slightly less sour than regular sour cream. This ingredient has a similar consistency and tangy flavor to sour cream, but it’s creamier and richer.
Light crème fraîche has a nearly identical fat content to sour cream: 19% (sour cream is 20% fat).
When replacing sour cream with crème fraîche, stick to the 1:1 ratio.
In the next section, check out ricotta cheese.
Ricotta cheese is a fine substitute for sour cream in baking, especially whole-milk ricotta cheese since it’s 13% fat (compared to sour cream’s 20% fat).
There are some notable differences between ricotta cheese and sour cream. Firstly, ricotta has a grainy texture compared to the creaminess of sour’s cream. Secondly, ricotta is sweet while sour cream is tangy. Thirdly, ricotta is not as smooth as sour cream. Finally, you won’t obtain the same moisture from cakes as if you were using sour cream.
To replace sour cream with ricotta cheese in baking, mix 3/4 cup ricotta with 1/4 plain yogurt and use this in place of 1 cup of yogurt.
It is also possible to substitute ricotta cheese with sour cream.
In the next section, check out Mexican crema.
Mexican crema is a great substitute for sour cream in baking since it adds moisture and makes cakes rich. But it’s slightly thinner and less sour than sour cream. Furthermore, Mexican crema has a high fat content of 30%, surpassing sour cream by half (20% fat).
However, crema is just as good a substitute as any when used in recipes that call for sour cream.
When replacing sour cream with Mexican crema, stick to the 1:1 ratio.
In the next section, check out mayonnaise.
Mayonnaise is a wonderful substitute for sour cream in baking (and vice versa) since it adds moisture to cakes and muffins. You can also use it as a topping after making it thinner with a tablespoon of apple cider vinegar.
Regular mayonnaise is too fat (75%), but light mayonnaise is excellent (22%) since it comes close to the fat content of sour cream (20%).
When using mayonnaise as a sour cream substitute, stick to the 1:1 ratio.
In the next section, check out coconut cream.
Coconut cream is a dairy-free sour cream substitute. It goes well with recipes that require the consistency and fat content of sour cream provides. While sour cream is 20% fat, coconut cream is 35% fat.
The only problem is that coconut cream has a distinct coconut flavor that will be felt in the resulting baking goods. So you should only use when you don’t mind the coconut taste.
Before using coconut cream in your baked goods, blend it to a smooth consistency and add lemon juice or vinegar to give it a similar tanginess as sour cream.
Mix 1 cup of coconut cream with 1 tablespoon of lemon juice or vinegar and use this mixture to replace 1 cup of sour cream.
In the next section, check out cashew cream.
Cashew cream has a milder flavor than coconut, and you can use it as a vegan sour cream substitute in baking, for toppings or dips. It has a nearly identical fat content to sour cream: while cashew cream is 21% fat, sour cream is 20% fat.
Cashew cream doesn’t bring out the same tanginess as sour cream in baked goods, so you will have to combine it with lemon juice or vinegar.
Mix 1 cup of cashew cream with 1 tablespoon of lemon juice or vinegar and use this mixture to replace 1 cup of sour cream.
In the next section, find out additional information about sour cream substitutions.
What is sour cream used for?
While sour cream is often used as a topping or garnish on potatoes, soups, nachos, and Mexican dishes such as tacos and enchiladas, you can also use it as a base for fruit and vegetable platters and chip dips. It is ready to eat right out of the container and on its own without cooking. Sour cream is also common in baked goods such as cookies, cakes, muffins, biscuits, and scones.
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In cold dishes, sour cream adds creaminess and stability and serves as a binding agent to hold other ingredients together. It is also a suitable replacement for mayonnaise. In hot dishes, sour cream helps cool spicy dishes and adds flavor and contrast. It also adds more texture to cooked dishes and more moisture to baked dishes.
Tofu is a vegan-friendly sour cream substitute that can be used in a variety of dishes. It has a similar consistency to sour cream and can be used in the same way.
How to make tofu sour cream:
- Drain 1 package of silken tofu. Be sure to press out any water.
- Combine tofu with 2 tablespoons of lemon juice, 1 tablespoon vinegar, and ¼ teaspoon salt.
- In a blender or food processor, blend until smooth and creamy.
- Transfer into an air-tight container and store in the fridge for up to 1 week.
Whether you’re looking for a healthier option or trying to avoid dairy, tofu sour cream is worth considering.
While sour cream substitutes may not have the same flavor as traditional sour cream, they are a great way to add creaminess to your favorite recipes. So next time you’re in the mood for sour cream, consider reaching for a sour cream substitute instead.
Best for: dips, dressings
With a smooth and tart taste, buttermilk can be an easy sub for sour cream in certain dishes. While best used for dressings and dips, it can also work for baking or other dishes if you get the ratio right.
Since buttermilk is thinner than sour cream, only use ¾ cup of buttermilk for every cup of sour cream when baking. For dips or sauces, use ½ cup of buttermilk for every cup of sour cream.
Just remember that buttermilk isn’t a great replacement for toppings since it’s too thin to be dolloped.
Mayonnaise is another popular substitute for sour cream because of its richness and creaminess, as well as it being a common ingredient found in most households. It can be used as a one-to-one substitution for sour cream in recipes where the flavor isn’t dominant (such as dips or dressings).
You can also add some milk or plain yogurt if you’d like additional tanginess. Additionally, mayonnaise can be used as an ingredient when baking cakes or muffins if you want them extra moist without adding extra butter or oil.
Substitute for Sour Cream in Baking (FAQ)
This section gives you straightforward answers to common questions about sour cream.
Can you freeze sour cream?
Yes, you can freeze sour cream. Thoroughly mix the sour cream, put it in a resealable freezer bag that’s slightly larger than your amount of sour cream, remove any excess air from the bag, label the current date, and keep it in the freezer up to 4 months.
How to make sour cream?
To make your own sour cream at home, you will need:
- 1 cup (240 ml) of heavy cream
- 1/4 cup (60 ml) of buttermilk
- 1/2 teaspoon (2.5 ml) of lemon juice or vinegar
- Pour the heavy cream into a clean bowl.
- Add the buttermilk and lemon juice or vinegar.
- Stir until the mixture thickens and forms a soft peak.
- Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature for 12-24 hours, until the mixture turns sour and thickens further.
- Once the sour cream is ready, transfer it to a clean container and store it in the fridge for up to 2 weeks.
Is sour cream keto?
Yes, sour cream is keto. Since it’s made from cream, which is high in fat, it fits well into a ketogenic diet. Plus, the lactic acid bacteria in sour cream also help to promote gut health.
How much acid does sour cream have?
The next and final section summarizes the entire article on sour cream alternatives.
Kumis (or airag) is an ancient fermented beverage made from mare’s milk—yes, horse milk! The drink has both sweet and tart flavors that combine nicely with savory dishes like pierogies or dumplings.
Kumis, which is similar to kefir, also has probiotic benefits thanks to the fermentation process which helps keep your gut healthy.
As far as substituting for sour cream goes however, kumis may not work as well as filmjölk or clabber due to its thinner consistency—but feel free to experiment with it if you’re feeling adventurous or if the texture/consistency is not a concern in the recipe!
Best for: baking, dips, dressings, sauces, toppings
For another dairy-free or vegan alternative to sour cream, try making cashew cream. Cashews have a natural tanginess, making them delicious in sauces and dips.
To make cashew cream:
- Soak a cup of raw, unsalted cashews in cool water overnight or hot water for 30 minutes.
- Drain water and mix cashews with the juice of a lemon, ¼ cup of water and 1 teaspoon of apple cider vinegar.
- Blend in a food processor on high until smooth.
- Add salt to taste.
- Refrigerate for a few hours or until mixture thickens up.
This alternative holds up well to heat, so you can use it in sauces and even baked goods without having to worry about it separating.
Full-fat Greek yogurt is a highly versatile option for a sour cream substitute. It has a creamy, silky consistency similar to sour cream as well as a tangy flavor. While full-fat greek yogurt is the best replacement for regular sour cream, you can also find low-fat or fat-free versions for recipes that call for low-fat sour cream.
Greek yogurt is high in protein and packed with other health benefits, making it an ideal sour cream alternative for those seeking a healthier option. It is an excellent replacement in any recipe that calls for sour cream but is perfect as a sour cream substitute in cheesecake, baked goods, and toppings or dips.
Use greek yogurt in any recipe as a sour cream substitute in a 1:1 ratio.
Best uses: dips, dressings, toppings, baking
For those who are looking for a dairy-free sour cream substitute, coconut cream is a great option. Made from the meat of the coconut, it has a similar consistency to sour cream and can be used in dips, on tacos, or as a topping for baked potatoes.
How to make dairy-free sour cream using coconut cream:
- In a small mixing bowl, combine 1 cup coconut cream, 1 tablespoon lemon juice, and a pinch of salt.
- Taste and add more lemon juice for a tangier flavor. Adjust salt, if needed.
- Cover and refrigerate for at least 30 minutes.
Substituting Sour Cream in Baking
When choosing a sour cream substitute specifically for baking, consider the consistency, ingredients, and nutrition facts. Most nationally available packaged sour creams have about one gram of protein, one gram of sugar, and five grams of fat per ounce; are acidic; and have a short ingredient list of just cream, occasionally milk, and bacterial cultures or enzymes. Seeking out a substitute with similar traits—or knowing to compensate by adjusting the amount of sugar, acid, or fat in a recipe—can go a long way toward producing predictable results. These considerations might seem intimidating, but don’t despair: There are perfectly viable cup-for-cup substitutes both experts heartily recommend.
Clabber is another type of soured milk that originated in Scotland during medieval times. It is made by adding an acidic substance such as lemon juice or vinegar to fresh cow or goat’s milk and letting it sit until it thickens into a custard-like consistency.
Clabber has a thicker texture than filmjölk, but still retains some of its creamy qualities making it ideal for substituting sour cream in recipes like cakes and muffins. Plus, clabber has fewer calories than regular sour cream so you can enjoy your treats without feeling guilty!
If you need something vegan or dairy free, coconut milk is your best option. Go for the canned stuff with full fat. Skim off the coconut cream layer from the top and mix it with some lemon juice or apple cider vinegar to add a slight sourness.
Senior Food Editor
Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolatee chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
Gabby Romero is Delish’s editorial assistant, where she writes stories about the latest TikTok trends, develops recipes, and answers any and all of your cooking-related questions. She loves eating spicy food, collecting cookbooks, and adding a mountain of Parmesan to any dish she can.
Mascarpone cheese is another dairy-based Italian cheese that, like cream cheese, has been naturally soured by lactic acid bacteria or by adding acid. It has a delicious buttery, slightly sweet flavor, and a smooth, spreadable consistency. However, it is somewhat thicker than sour cream and sweeter than “sour.” Mascarpone cheese is a good alternative for those who do not particularly care for the acidic taste of sour cream.
Mascaporone is ideal as a sour cream substitute in baking recipes. It is a delicious, sweet, sour cream substitute for cake. However, it is also a suitable substitute to thicken and add flavor to soups, rice, and pasta dishes.
Use mascarpone cheese as a substitute for sour cream in baking dishes in a 1:1 ratio. Mix in a splash of milk and lemon juice to achieve consistency and flavor more like sour cream.
Yogurt is your best substitute for sour cream. Whether you’re baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too. It’s also great as a topping on baked potatoes—just make sure it’s not flavored or sweetened.
Greek yogurt is another great option when it comes to substituting for sour cream. This type of yogurt has a thicker consistency than regular yogurt and also contains more protein.
It pairs perfectly with dishes like tacos and burritos since it has the same tangy flavor as sour cream but with fewer calories and fat content. For an extra creamy texture, try blending Greek yogurt with avocado or mayonnaise before adding it to your dish.
Buttermilk can work great as a substitute, but it’s a little trickier since it’s so much thinner than sour cream. In baking, we’d recommend only using 3/4 cup of buttermilk for every cup of sour cream called for. The batter may look a little thinner, but it should still bake up nicely.
If you are making a dip, like spinach artichoke, you can replace up to about half of the sour cream with buttermilk. If you are worried about it being too thin, cream cheese, mayonnaise, or yogurt can all be used to help thicken it back up. The buttermilk will help the taste be most similar.
Coconut cream is one of the best go-tos for a vegan-friendly and dairy-free sour cream substitute. It has a similar fat content and consistency to sour cream, making it an excellent moisture-adding addition to baked goods and cold dishes.
The downside of coconut cream is that it has a notable coconut flavor and is not ideal if your recipe calls for an acidic sour cream flavor (i.e., dips and toppings). However, the coconut flavor is less prominent when mixed with other intense flavors.
Add a splash of lemon juice or vinegar for flavor and use it in a 1:1 ratio for sour cream.
Best uses: dips, dressings, sauces, baking, savory dishes, breads, pancakes
When it comes to sour cream substitutes, cream cheese is a great option. It has a similar consistency and can be used in many of the same ways.
It can be used as a sour cream substitute in dips, dressings, and sauces. It’s also a good choice for baked goods like muffins, quick breads, and pancakes.
When substituting cream cheese for sour cream, use an equal amount. Keep in mind that cream cheese is softer than sour cream, so it won’t hold up as well in dishes that are cooked or baked.
What is sour cream made out of?
Historically, sour cream was made by leaving raw, unpasteurized milk at room temperature for 1-2 days until sour cream formed on the top. Nowadays, sour cream is made by adding lactic acid bacteria to a pasteurized cream with a minimum of 18% milk fat. The combination of the two helps to sour and thicken the cream.
Plain Greek Yogurt
Best uses: dips, sauces, marinades, baking
Greek yogurt is a delicious sour cream substitute made by straining the whey from regular yogurt, which results in a thicker, richer consistency.
Greek yogurt can be used in many of the same ways as sour cream, including dips, sauces, and marinades. Just be sure to use full-fat plain Greek yogurt when substituting in sauces and baking recipes to prevent curdling.
To make it taste more like sour cream, mix 1 tablespoon of lemon juice for every cup of Greek yogurt used.
When baking cakes, cupcakes, or any other baked goods, use a 1:1 ratio in recipes when substituting Greek yogurt for sour cream. You won’t be able to taste the difference once it’s baked.
Best for: casseroles, dips, sauces, soups, stews, toppings
Crème fraîche is basically a French sour cream. It’s a little less sour than typical sour cream, but it’s rich and creamy in texture.
Its thicker texture resembles something in between cream cheese and sour cream. This means it’s great for dolloping on dishes like baked potatoes or for mixing into mashed potatoes for extra creaminess.
It also curdles less than yogurt on high heat, so it works well in pan sauces! For the same reason, crème fraîche is actually better for soups and stews than sour cream. Use a 1:1 ratio when substituting.
Sour cream vs. Creme fraiche
Sour cream is often compared to the French ingredient crème fraîche because of its many similarities. They are both dairy products made with a combination of pasteurized milk and bacteria and have a tangy flavor. Sour cream is sometimes used as a creme fraiche substitute. However, a few differences set crème fraîche apart from sour cream: Its heat resistance, texture, and overall taste.
Crème fraîche has more fat than sour cream, giving it a thicker texture and more heat-resistant in dishes that would otherwise cause sour cream to curdle. And while its overall flavor is tangy like sour cream, it tends to be slightly less acidic.
On the hunt for something a little healthier than sour cream? Try cottage cheese. Go for the small curd option and combine 1 cup of it with 1/4 cup milk and 2 teaspoons of lemon juice to get a closer taste and texture.
Anyone who’s tried to make a dairy-free sour cream knows there are few substitutes that mimic the taste and texture of sour cream. However, cashews come surprisingly close. They also have a slightly sour flavor that works well in dips and sauces.
How to make cashew sour cream:
- Soak a cup of raw, unsalted cashews in water overnight or for at least 3 hours.
- Drain and combine with the juice of 1 lemon, ¼ cup of water, and a teaspoon of apple cider vinegar.
- Blend on high speed until the mixture is smooth and creamy. Add more water, if needed, and apple cider vinegar if the mixture is not tangy enough.
- Add sea salt to taste.
- Transfer into a container and refrigerate for a couple of hours. The mixture will thicken up.
If you’ve run out of your vegan sour cream at home but have some vegan yogurt on hand, you’re in luck. However, depending on how the yogurt is made, it could change your recipe’s taste. The more plain and natural the yogurt is, the better.
Vegan yogurt is an ideal sour cream substitute for baked goods. However, I do not recommend using it to replace dips or toppings because of its thinner texture.
Use vegan yogurt in a 1:1 ratio as a sour cream substitute in baked goods.
Best for: baking, dips, savory dishes, spreads
If you’re looking for a healthier alternative, substitute cottage cheese for sour cream! It has five times more protein than sour cream with half the calories.
It’s best if you combine 1 cup of small curd cottage cheese with ¼ cup of milk and 2 teaspoons of lemon juice. With this combination, you can use a 1:1 ratio.
If you need a smoother consistency, purée the cottage cheese with a blender or food processor first. This way, you can easily use it in soups or sauces.
Kefir is another great option if you’re looking for a healthier alternative to sour cream that still packs plenty of flavors. It is made from fermented milk and has probiotic benefits which help digestion and overall health!
Kefir can be used as an equal substitution in place of sour cream in many recipes such as dips, sauces, dressings, soups, casseroles, etc., although its slightly thinner consistency may affect texture slightly so keep that in mind when making substitutions!
Additionally, Kefir is an ideal baking companion for cakes and muffins due to its natural sweetness that not only adds flavor but also moisture without the need for fats like butter or oil.
Vegan Cream Cheese
Just as you can use regular cream cheese as a sour cream substitute, you can also use vegan cream cheese. However, instead of mixing it with dairy milk to thin the consistency, use plant-based milk.
Bring the vegan cream cheese to room temperature. Add ¾ cup of vegan cream cheese to a bowl with 1-2 teaspoon of plant-based milk or water for each cup of sour cream called for in the recipe. Add a splash of lemon juice to add tanginess to the cream, and mix well. Substitute the mixture for sour cream in a 1:1 ratio.
If you’re in the mood for something sweet and sour, making a DIY sour cream is a great, tasty way to enjoy a simple yet delicious treat.
- To start off this easy process, mix the heavy cream with your chosen acidic ingredient until the mixture thickens slightly.
- Then add the salt and stir again until it’s fully combined.
- After that, you can choose whether to enjoy your sour cream right away or let it sit overnight in the fridge to ferment and thicken – both options provide a great result!
- With just a few ingredients and minimal effort, now you have an unforgettable sweet-tart treat for any occasion!
- The longer it sits, the more intense its tangy flavor becomes — giving your final dish that extra burst of flavor! Enjoy your homemade sour cream in tacos, salads, or any of your favorite recipes!
- Store the homemade sour cream in an airtight container.
- To make vegan sour cream, replace heavy cream with full-fat coconut milk or coconut cream, additionally, you can also try a combination of non-dairy milk either with melted vegan butter or a few tablespoons of cornstarch.
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Crème Fraîche or fresh cream also makes an excellent substitute for sour cream. It is thicker and richer than sour cream but still has a slightly tart flavor profile that works well in many recipes.
It’s easy to make at home with just two ingredients: heavy whipping cream and cultured buttermilk (or another type of acid such as lemon juice or cider vinegar).
To make crème fraîche, mix ¼ cup of heavy whipping cream with 2 tablespoons of either cultured buttermilk or acid in a jar, seal it tightly, and then let it sit at room temperature for 12-24 hours until thickened. Crème fraîche can be stored in the refrigerator for up to 7-10 days!
What is Sour Cream?
Sour cream is the result of lactic acid-producing bacteria added to pure dairy cream.The bacteria cause the cream to thicken and add different flavors, including a sour taste.
Crème fraîche is a dairy product created in the same way as sour cream, but it’s thicker and has more fat content: 19% fat compared to sour cream’s 20% fat.
Thanks to the tangy flavor of sour cream, it’s a popular ingredient for baked goods like cakes.
In the next section, discover the benefits of sour cream in baking.
Best uses: dips, sauces, toppings, marinades, salads
Mayo may seem like an odd choice for a sour cream substitute, but it actually works quite well. The key is to choose a mayonnaise that is light in color and flavor so that it doesn’t overpower the other ingredients in the dish.
Since mayo has a similar consistency to sour cream, it can be used in many of the same ways. It can be used as a base for dips and sauces, or as a topping for baked potatoes. It can also be used in place of sour cream in recipes like cheese soufflé or potato salads.
So next time you’re out of sour cream, don’t hesitate to give mayo a try.
Filmjölk (pronounced “fill-myolk”) is acidic soured milk made from cow or goat’s milk. This unique product has a slightly tangy flavor and creamy texture similar to yogurt but with more acidity.
It’s made by allowing lactic acid bacteria to ferment the milk over several hours, which causes it to thicken due to lactic acid production.
As such, filmjölk can be used as an alternative for sour cream in recipes like baked goods and sauces due to its thick texture and mild flavor. Plus, it contains probiotics which makes it a healthy choice too!
What is the best sour cream substitute?
There are several dairy and non-dairy sour cream replacement options if regular sour cream is not an option. Below I dive into each option, including what recipes they are best for and how to use them.
- Cottage Cheese
- Crème Fraîche
- Full-Fat Greek Yogurt
- Plain Yogurt
- Crema Mexicana
- Cream Cheese
- Mascarpone Cheese
- Heavy Whipping Cream
- Regular Milk
Non-Dairy Based Substitutes
- Coconut Cream
- Cashew Cream
- Vegan Yogurt
- Vegan Cream Cheese
- Silken Tofu
Dairy-Based Sour Cream Substitutes
Both Parks and Salunke recommend plain Greek yogurt as the best sour cream substitute to use in virtually any recipe, thanks to its comparable ingredient and nutritional compositions, similar consistency, and widespread availability. If using it to bake, though, just make sure to steer clear of yogurts that are artificially thickened with gums or starches, which can negatively affect the structure of the finished product. Full-fat Greek yogurt will offer the closest approximation of sour cream’s flavor and texture, and can be used as a one-to-one replacement for sour cream. If you’d like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.
If you don’t have Greek yogurt on hand, it’s a breeze to make your own with regular yogurt—simply line a strainer or colander with a coffee filter or cheesecloth and drain the yogurt until it’s reached the right consistency to use as a sour cream alternative (pressing gently on the yogurt with the back of a ladle can help expedite the process). One cup of yogurt will equal about ¾ cup strained yogurt, which can be used just as you would sour cream. Save the runoff liquid (whey) to add to a smoothie, pot of beans, or soup broth.
Best for: dips, dressings, toppings
Coconut milk is a great dairy-free option for replacing sour cream. Depending on the texture of your dish, there are a few ways you can use it.
- Skim the coconut cream that naturally rises to the top.
- Transfer the cream to a bowl.
- Mix in 1 tablespoon of apple cider vinegar or lemon juice for every cup of coconut cream and a pinch of salt.
- Cover and refrigerate for 30 minutes.
If your dish doesn’t require a thick consistency, you can use refrigerated coconut milk with a 1:1 ratio. Try adding a splash of apple cider vinegar or lemon juice for a more sour flavor.
Although less thick than greek yogurt, plain yogurt is another excellent alternative to sour cream. However, it is important to use plain, unsweetened, and unflavored yogurt. You can find plain yogurt in regular-fat and low-fat versions, although low-fat yogurt does not work for all recipes.
Plain yogurt is an excellent option for baking or cooking. The consistency of full-fat yogurt is also ideal for creamy dips and toppings, whereas low-fat and light yogurt is best for dressings.
Use plain, unsweetened, and unflavored yogurt as a substitute in a 1:1 ratio for baked goods, dips, toppings, and dressings.
Cottage cheese is another great alternative for those looking for something lighter than traditional sour cream. This cheese is packed with protein and contains significantly fewer calories than most other dairy products.
To use cottage cheese as a replacement for sour cream, simply blend it until smooth (you may want to add some milk or half-and-half if the mixture is too thick) and then mix in seasonings like garlic powder or onion powder depending on what type of recipe you are making.
Reasons you may need to substitute sour cream
Other than the fact that you may have run out of your sour cream stash at home, there are several other reasons you may need to replace sour cream. You may not like the tangy, acidic flavor or have a dairy allergy or lactose intolerance. Or, you need to substitute it because you are on a low-fat diet or don’t consume dairy or animal products.
No matter what your reason is for needing to find a replacement for sour cream, the good news is that there are several options, both dairy, and non-dairy.
13 Simple Sour Cream Substitutes for Any Recipe
Recipe by Instacart
Substitute sour cream with one of these alternatives.
Need other common substitution ideas? Check out this guide to cheese alternatives. And if these sour cream substitutes won’t quite work, don’t forget you can have your groceries delivered to your doorstep with Instacart.
Best for: dips, dressings, pancakes
If you already have this probiotic drink in your fridge for smoothies or dressings, you’re in luck because it’s a great sour cream replacement! The texture of this fermented dairy drink is like a mix of buttermilk and yogurt, and it has a sour taste.
When subbing kefir for sour cream, make sure to use unflavored, unsweetened kefir for the closest flavor match. A 1:1 ratio will work for most sour cream recipes. However, if you’re making a dip, substitute half of what’s called for in sour cream for kefir.
It’s also a bit thinner than sour cream, so it won’t be great for dolloping.
Best for: dips, dressings, sauces, spreads, toppings
If you only have plain yogurt on hand, that will work, too, since it’s also a bit sour in flavor. It isn’t as thick as Greek yogurt, but that can be easily remedied.
To thicken regular yogurt:
- Line a sieve with a coffee filter, cheesecloth or paper towel.
- Strain yogurt through the sieve by pressing yogurt with the back of a spoon or ladle.
- Use the yogurt that’s left in the sieve as your substitute.
With this method, 1 cup of yogurt will equal roughly ¾ cup of strained yogurt. Continue to use a 1:1 ratio when substituting strained yogurt for sour cream.
Once thickened, plain yogurt is a great topping for dishes like baked potatoes, enchiladas or chili. You can also flavor the yogurt with spices and herbs to complement different cuisines or create dips.
Heavy whipping cream has a thick texture and fat content similar to sour cream. On its own, it does not have the same acidic flavor as sour cream. However, combined with citric acid, it creates a wonderful sour cream substitute.
Heavy whipping cream combined with citric acid is ideal in sweet baked goods and savory recipes. However, when completely unflavored, it is best in soups and sauces that call for sour cream as a thickener.
Use heavy whipping cream as a sour cream substitute in a ½:1 ratio in sweet and savory dishes so only ½ cup heavy cream to replace 1 cup sour cream. Add a splash of lemon juice to create a tangy flavor similar to sour cream.
Best uses: dips, spreads, baking, savory dishes, soups, sauces
Cottage cheese is a sour cream substitute with a mild flavor and can be used in dips, spreads, and other dishes. It is also good for baking and savory dishes such as mashed potatoes or macaroni and cheese.
Cottage cheese can also be used as a sour cream substitute in soups or sauces. Just be sure to to purée the cottage cheese.
How to make cottage cheese sour cream:
- In a food processor or blender, combine 1 cup of cottage cheese and 1 tablespoon lemon juice.
- Blend create a smooth texture and prevent lumps from forming.
When substituting cottage cheese for sour cream, be sure to use a 1:1 ratio. For example, if a recipe calls for 1 cup of sour cream, you would use 1 cup of cottage cheese.
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US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Add the lemon juice and the room temperature milk to a jar. Shake well.
- Add the room temperature cream to the jar. Shake well.
- Cover the jar with a kitchen towel and let it sit at room temperature for 12-24 hours.
- Use it 1:1 as a sour cream alternative or store refrigeratated in an airtight container.
- If the sour cream still is not thick enough after 12 hours, run it through a cheesecloth.
- If it is still not thick enough after the previous step, you can add corn starch to thicken the cream.
Other sour cream alternatives are:
Although not an ideal substitute due to the lack of flavor and thick texture, you can use regular milk as a substitute for sour cream when in a pinch.
Regular milk, as a replacement, is best in baked goods such as cakes, cookies, and bread.
Use regular milk as a sour cream substitute in a ½:1 ratio so only use half of the milk vs sour cream. To boost the flavor profile, add a splash of lemon juice and let sit for 10 minutes.
Best uses: baking, dressings, marinades, pancakes, baking
Buttermilk is often used as a sour cream substitute because it has a similar consistency and tangy flavor.
While sour cream is made from cream that has been fermented with live bacteria, buttermilk is made from milk that has been fermented with lactic acid bacteria, giving it a slightly sour taste.
It can also be used in baking recipes, such as pancakes or muffins. The acidity of buttermilk will help to create a light and fluffy texture in baked goods.
When substituting buttermilk for sour cream, we recommend using ¾ cup of buttermilk for every cup of sour cream called for.
Cottage cheese is a cheese curd product with a soft, creamy texture and mild flavor. It contains much fewer calories and fat and a higher amount of protein, making it an ideal substitute if you are looking for a healthier, diet-friendly alternative.
When combined with milk and lemon juice, it has a similar consistency and flavor as sour cream and can serve as a replacement in any recipe.
Combine 1 cup of small curd cottage cheese with 2 teaspoon lemon juice and ¼ cup of milk. Mix well and substitute for sour cream in a 1:1 ratio in any recipe.
Best for: baking, dips, dressings, marinades, salads, sauces, toppings
Similar to regular mayonnaise, vegan mayo is a great choice as a sour cream alternative due to its texture.
Here’s how to make vegan mayo at home if you don’t have store-bought on hand:
- Blend ⅓ cup of unsweetened, room temperature soy milk, ½ teaspoon of yellow mustard and ¼ teaspoon of salt in a blender or food processor until smooth.
- Continue blending on high while slowly adding 1 cup of canola or sunflower oil until fluffy.
- Add ½ tablespoon of lemon juice and blend again until combined.
Use a 1:1 ratio when substituting for best results.
Sour cream is a dairy product that combines regular cream with lactic acid-producing bacteria. The bacteria, which may be added naturally or manually, aid in the thickening and souring of the cream.
Sour cream is a staple in many Eastern and Central European cuisines, often used to make dips and frostings, garnish potatoes and soups, thicken sauces, and add moisture to baked goods. In the U.K., it is known as soured cream. There are typically three types of sour cream: Regular fat sour cream, reduced-fat sour cream (or fat-free sour cream), and cooking sour cream.
Tofu is made from curdled soy milk in a similar process as cottage cheese, making it another excellent option for a sour cream replacement. Its high moisture level makes it an ideal substitute for dips and dressings that call for sour cream.
Combine a carton of silken tofu with a splash of lemon juice and 1 teaspoon of apple cider vinegar or red wine vinegar and use it in a 1:1 ratio for sour cream.
Kefir is a fermented dairy product with a high-moisture content and an acidic, tangy flavor similar to sour cream. However, it is much thinner than sour cream and best used only in small quantities. It is ideal as a sour cream alternative in baking.
Use kefir as a sour cream substitute in a ½:1 ratio since kefir is much thinner.
We love us some crème fraîche! It translates to fresh cream—and is just that. It’s kind of like a mix between cream cheese and sour cream. It’s great as a substitute for toppings and in baking. It’s also perfect for adding to pan sauces as it curdles less than yogurt.
If you’ve ever thought sour cream is reminiscent of yogurt or buttermilk, you’d be right on the mark: All three are fermented dairy products that are “thickened, or curdled, solely by the action of acid-producing bacteria,” writes Harold McGee in On Food and Cooking. (This sets them apart from cheeses, which are cultured with rennet.) Culture whole milk with lactic acid bacteria, and you get yogurt; do the same with heavy cream and you have sour cream. Lactic acid curdles (or sours, if you will) the cream, thickening it while imparting that signature tangy flavor.
According to Prafulla Salunke, PhD and assistant professor of dairy manufacturing at South Dakota State University, the resulting product will have a high-fat content (up to 40%, though most American store-bought sour creams are closer to 20%), a low pH (4.5–4.6), and a relatively low protein content compared to other cultured dairy products like cheese. And, he explains, these three traits all play a role in the consistency and flavor of your food.
If you don’t know what kefir is, it’s basically like Gogurt for adults. It’s tangier than most yogurts and is great for smoothies. Try an unflavored version in pancake batter, salad dressings, or dips. It’s a little too thin for dolloping on top of burritos, so stay away from that.
Best uses: casseroles, dips, sauces, toppings
Crème fraîche is a versatile sour cream substitute that can be used in a variety of dishes, including dips, sauces, and casseroles. It can also be used as a topping for baked potatoes or mixed into mashed potatoes for an extra creamy consistency.
While sour cream is made from milk that has been cultured with bacteria, crème fraîche is made from cream that has been soured with bacteria. This key difference gives crème fraîche a slightly tangier flavor and a richer, thicker texture.
If you’re looking for a sour cream substitute that will add a touch of elegance to your next meal, crème fraîche is a perfect choice.
Coconut milk is a sour cream substitute made from the meat of the coconut, which is crushed and combined with water. It’s a good substitute because it has a similar consistency and can be used in many of the same dishes.
How to make dairy-free sour cream using coconut milk:
- Chill a can of coconut milk in the fridge overnight.
- Open the can and skim the thick coconut cream off the top and transfer the cream to a mixing bowl.
- Mix with lemon juice and a pinch of salt. Use ½ tablespoon lemon juice for ½ cup of coconut cream.
- Adjust salt and lemon juice, if needed.
- Cover and refrigerate for at least 30 minutes.
When using coconut milk as a sour cream substitute, be sure to use full-fat coconut milk.
Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You’ll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it’s relatively the same texture as sour cream, which makes it a great sub in dips and sauce. If you’re still looking for a bit of acidity, add a squeeze of lemon or a splash of vinegar.
Best for: baking, dips, marinades, sauces, toppings
Most likely the best substitute for sour cream is Greek yogurt. With a thick texture and tangy taste, Greek yogurt is very similar to sour cream.
You can use a 1:1 ratio when substituting — just make sure to use a full-fat plain Greek yogurt to avoid curdling in pan sauces and baked goods. Additionally, avoid Greek yogurt with artificial thickeners such as gums or starches when baking, as it can create an odd final texture.
Mix 1 tablespoon of lemon juice for every cup of Greek yogurt for an even more similar taste to sour cream.
Best for: dressing, sauces, soups, toppings
If crème fraîche is the French version of sour cream, then crema Mexicana is the Mexican version of sour cream! Similar to crème fraîche, it’s a bit thinner and milder in flavor than sour cream.
Though slightly different, this substitute can still be used for most recipes, with the exception of baked goods. It’s great for drizzling on top of food like tacos or for calming spicy dishes.
This replacement also won’t curdle on high heat and should be used with a 1:1 ratio.
Mayonnaise is a staple ingredient in the kitchen and likely one you already have in your refrigerator. It is also an excellent sour cream substitute due to its similar tangy flavor, consistency, and moisture level.
Mayonnaise is best as a substitute in recipes such as dips, sauces, and spreads. It also adds moisture to baked goods such as cakes and muffins. While you can use mayonnaise as a topping, it may not be the best sour cream substitute for baked potatoes or Mexican dishes.
Use mayonnaise as a sour cream replacement in a 1:1 ratio. To balance the unique mayonnaise flavor, you can mix it with a small amount of yogurt or buttermilk. You can also add a splash of apple cider vinegar to add flavor and make a thinner cream.
If you’re using cream cheese as sour cream sub in dip, you may need to thin it a little first. For every cup of sour cream needed, beat 6 ounces of cream cheese with 2 tablespoons milk or buttermilk. This should thin it a little and make it easy to add to your dip. If adding it to a pan sauce, you can use equal parts. Cream cheese melts down well and doesn’t curdle very easily.
Yes! Believe it or not, you can make your own sour cream at home. It’s not the fastest or easiest option, but if you bake sourdough or love making everything from scratch, give it a try. Whisk together 1 cup heavy cream with 1 teaspoon of lemon or white distilled vinegar. Let that sit for 10 minutes, and then mix in 1/4 cup whole milk. Cover and let sit at room temperature for 1 to 2 days, then stick in the refrigerator to chill before enjoying.
- As you can see there are plenty of options out there when looking for a substitute for traditional sour cream – from making your own DIY version at home to using Greek yogurt or cottage cheese as low-calorie alternatives.
- Some of the other popular substitutes include yogurt, crème fraîche, mayonnaise, and kefir.
- Each of these options has its own unique flavor and consistency that can be used to enhance or change the flavor profile of a dish.
- When substituting for sour cream, it’s essential to keep in mind how each option will affect both the taste and texture of your recipe.
If you’re someone who plans ahead and likes to make dishes as homemade as possible, you can make DIY sour cream.
This method takes some time but can be helpful if you want to cut down on your grocery budget by using ingredients you already have.
To make DIY sour cream:
- Whisk 1 cup of heavy cream with 1 teaspoon of distilled white vinegar or lemon juice.
- Let sit for 10 minutes.
- Add ¼ cup of whole milk and stir until combined.
- Keep in a secure jar and let sit at room temperature up to 24 hours.
- Refrigerate until ready to use.
Another one is good ol’ fashioned cream cheese! This type of cheese has a similar thickness to that of sour cream but with more richness due to its higher fat content.
Use this substitute in recipes such as dips, cheesecakes, or even enchiladas for an added boost of flavor without compromising taste or texture.
Just remember that since this option does contain more fat than other alternatives, it should be used sparingly when trying to watch your calorie intake.
Best uses: dips. spreads, dressings, sauces, toppings, baking
Plain yogurt is a versatile substitute for sour cream and can be used in place of sour cream in most recipes. It will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1:1 ratio.
Since yogurt is creamy and slightly acidic, it makes the perfect base for dips, spreads, dressings, and sauces.
It’s also delicious on tacos, enchiladas, baked potatoes, and chili. yogurt can also be used as a base for dips and spreads. Flavor it with herbs and create a variety of different flavors.
What tastes like sour cream?
Sour cream has a creamy texture and tangy, acidic taste. Other dairy-based creams that have a similar taste to sour cream include greek yogurt, regular yogurt, and Crème fraîche.
With a similar consistency to sour cream, mayonnaise makes for a great swap! It’s delicious in recipes like potato salad or dips.
You can substitute mayo for sour cream in baked goods, as the eggs and oil will provide extra moisture. If you want to use it as a topping, just thin it a bit with a dash of apple cider vinegar. This addition will also add a hint of sourness to aid the flavor.
You’ll want to reach for a mayo that’s light in color and flavor to avoid overpowering your dish. Make sure to use a 1:1 ratio as well.
Best sour cream substitute for baking
Sour cream aids in baking by creating a moist, fluffy texture and adding a rich and creamy flavor to your recipes. The best substitutes for baking have similar fat and moisture content as sour cream and taste.
Besides homemade sour cream, crème Fraîche, and full-Fat Greek Yogurt are, in my view, the best options for baking. The best non-dairy sour cream substitutes in baking are coconut cream and vegan yogurt.
How to store sour cream?
Store sour cream in the refrigerator and use it within three weeks of the sell-by date marked on the container. Throw out sour cream that shows any signs of spoilage, such as mild growth, discoloration, or a rotten smell.
Can I freeze sour cream?
You can also freeze sour cream in its container for up to six months. However, freezing will cause some separation and changes to the texture, so it is best for cooking and baking. Thaw in the refrigerator for 1-2 days before using.
Can I skip sour cream in a recipe?
If you use sour cream as a topping or garnish, it probably will not hurt the recipe to skip it. However, in dips, sauces, and in baking, where sour cream is necessary to add moisture and consistency, skipping it will affect the outcome of the recipe. In that case, it is better to use a replacement versus skipping it altogether.
Think sour cream, but a little thinner and a little less sour. It’s a staple in Mexican cooking and can be swapped in for most recipes that call for sour cream.
Sour cream is a popular ingredient, especially in baking. However, some people don’t like the taste or have other dietary preferences.
Fortunately, sour cream is not short of dairy and non-dairy substitutes you can use in your baked dishes.
However, some sour cream substitutes work better when used for toppings and dressing than baked goods. It all depends on what you are making.
Considerations when replacing sour cream
Before you choose a replacement for sour cream, consider why you need it and how you will use it in your recipe. You must also consider the fat content and texture required to get the proper results and whether you need it to withstand heat for cooking or baking. Lastly, you will want to consider the taste of the replacement and how it will affect the taste of your recipe.