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Sour cream substitute

Dairy, cream and fats · Checked against 3 sources · Updated November 4, 2026

Quick answer

Use 1 cup of plain yogurt for 1 cup of sour cream. When you cook with yogurt, whisk in 1 tablespoon of cornstarch per cup so it does not separate. Blended cottage cheese with lemon juice and buttermilk is the creamiest cold swap. Milk, lemon juice and butter work in baking.

How much do you need?

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. Plain yogurt

    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 cup 245 g plain yogurt
    How
    In cooked dishes, stir 1 tablespoon of cornstarch into the yogurt first.
    Best for
    Dips, baking, cold sauces, toppings.
    What changes
    Tangier and a little thinner. Greek yogurt is closer in body.
    Skip it when
    Hot sauces without the cornstarch, because it splits.

  2. Cottage cheese blended

    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 cup 235 ml small-curd cottage cheese
    • ⅓ cup 82 g buttermilk
    • 1 tbsp 15 ml lemon juice
    How
    Blend until completely smooth.
    Best for
    Dips and cold toppings.
    What changes
    Thick and mild, lower in fat.
    Skip it when
    Cooking over high heat.

  3. Milk, lemon juice and butter

    • Gluten-free
    • Nut-free
    • Egg-free
    • ¾ cup 185 g milk
    • ¾ tsp 3.5 ml lemon juice
    • ⅓ cup 76 g butter, melted
    How
    Whisk together and let stand a few minutes.
    Best for
    Baking.
    What changes
    Gets the fat and acid, with less tang and body than the real thing.
    Skip it when
    Dips and toppings.

  4. Evaporated milk and vinegar

    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 cup 235 ml evaporated milk
    • 1 tbsp 15 ml white vinegar
    How
    Stir and let it stand about 5 minutes until it thickens.
    Best for
    Baking.
    What changes
    Thin, with a cooked-milk taste.
    Skip it when
    Dips.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Baking (cakes, muffins)Plain yogurt, or milk with lemon and butterAcid and fat are what the batter needs.
Dips and toppingsPlain or Greek yogurtSame tang, no cooking.
Hot sauces and stroganoffYogurt with cornstarchThe starch stops the split.

Do not substitute here

  • Boiling hot dishes. Plain yogurt without cornstarch. It curdles.

Questions

Is Greek yogurt the same as sour cream?

It is a close swap 1 for 1. Greek yogurt is tangier and has less fat.

Can I use cream cheese?

Not directly. It is much thicker. Thin it with milk and expect a milder tang.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.