Substitute for Sour cream
What it does in a recipe: Cultured tang + fat: tenderizes cakes, enriches sauces and toppings.
4 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.
Greek yogurt (full fat)
per 1 cup sour cream
Same cultured-dairy chemistry.
What changes: Slightly less fat, brighter tang
Best for: Toppings, baking, dips
Crème fraîche
per 1 cup sour cream
Higher fat resists splitting under heat.
What changes: Richer, less tangy
Best for: Hot sauces — it won't curdle
Store-bought vegan sour cream
per 1 cup sour cream
Plant fats and cultures mimic the tang.
What changes: Brand-dependent flavor
Best for: Dairy-free toppings
Mexican crema
per 1 cup sour cream
Thinner, slightly richer, same cultured tang.
What changes: Thinner
Related swaps
Common questions
- What can I use instead of Sour cream?
- Greek yogurt (full fat): 1 cup. Mexican crema: 1 cup.
- What is the exact ratio to substitute Sour cream?
- Greek yogurt (full fat) (per 1 cup sour cream) — US: 1 cup. Metric: 240 g.
- What changes when you substitute Sour cream?
- Slightly less fat, brighter tang. Richer, less tangy.
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Seasonings
- Soy sauce
- Fish sauce
- Dijon mustard
- Mirin
- Hoisin sauce
- Oyster sauce
- Worcestershire sauce
- Gochujang
- Miso paste
- Sriracha
- Salt
- Curing salt
- Garlic salt
- Saffron
- Curry powder
- Garam masala
- Gochugaru
- Doubanjiang
- Kecap manis
- Dark soy sauce
- Smoked paprika
- Five-spice powder
- Black bean garlic sauce
- Speculoos spice (koekkruiden)
- Pumpkin pie spice
- Kasuri methi
- Amchur