We’ve all been there: You start making a recipe only to find yourself completely out of an ingredient. And you definitely don’t want to go buy some. No judgement here! Luckily, if that ingredient is sour cream, it can be easily substituted in most recipes. What you’re making will dictate which substitute you’ll want to use.
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From topping a cozy bowl of chili to incorporating richness to a batch of coffee cake, sour cream is extremely versatile. At its most basic level, it’s milk and heavy cream inoculated with lactic acid-producing bacteria (the same ones that make sourdough, you know, sour).
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Sour cream comes with plenty of benefits in cooking and baking. Beyond tasting delicious, the creamy dairy product can offset spicy flavors and cool your palate when eating chili pepper-packed foods. And because it’s made with high-fat heavy cream, it incorporates richness and moisture into any dish.
The gut-healthy bacteria is also a heavy hitter across multiple recipes: it tenderizes proteins when used in marinades and can relax gluten strands to make your baked goods soft and fluffy. Plus, the tangy lactic acid can be used alongside baking soda to help cakes and muffins rise in the oven. It’s the ultimate kitchen MVP.
But what if you don’t have it in your fridge? Don’t worry, you can still replicate the effects of sour cream with a variety of substitutes. And no surprise here: nearly any tangy dairy product can replace sour cream in your recipes. But we’ve also rounded up some dairy-free options for vegan and lactose-intolerant cooks. Here are the top 10 sour cream substitutes you can use in the kitchen.
Yogurt
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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.
Mayonnaise
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.
Buttermilk
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.
Crème Fraîche
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.
Cream Cheese
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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.
DIY Sour Cream
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.
Kefir
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.
Mexican Crema
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.
Cottage Cheese
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.
Coconut Milk
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.
Source: https://gardencourte.com
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