10 Best Sour Cream Substitutes for a Quick Dollop

It might look like sour cream, but don't be fooled! Greek yogurt is one of the best swaps for sour cream that you can find. (Just be sure to look for plain Greek yogurt, not the flavored variety.) It has a similar creamy texture and that characteristic tang; plus, it's a healthy ingredient that'll add protein to your dish. If regular yogurt is all you can find, try straining it through a fine-mesh sieve lined with a coffee filter to thicken it up.

Just like sour cream, cream cheese is a dairy product that can be used in both sweet and savory recipes. Just be sure to let your cream cheese soften, then thin it out with a tablespoon or two of milk, buttermilk, or water. It'll make for a great replacement in your favorite party dips.

Yes, making your own homemade sour cream is entirely possible—and no, you don't need to own a dairy farm to do it! Just be sure to have enough time on your hands since making DIY sour cream requires a couple of days to make. Here's how to do it: Whisk 1 cup heavy cream with 1 teaspoon distilled white vinegar or fresh lemon juice. Let sit 10 minutes, then stir in 1/4 cup whole milk until well combined. Cover and let sit at room temperature for one or two days, then refrigerate until ready to use. Just think of it like a fun project or science experiment—the kids can help!

Buttermilk is creamy and acidic like sour cream, so it's great for dressings and dips. Use 3/4 cup buttermilk for every 1 cup of sour cream called for in a recipe. Unfortunately, buttermilk isn't a great option if you're looking to spoon something over chili or give your baked potato some tang—it's too thin to dollop.

Kefir is a drinkable, fermented dairy product that is made from cow's or goat's milk. Look for it in the dairy section of grocery stores. It's almost like a cross between buttermilk and yogurt; it's prized for its probiotics and is often used in smoothies. Kefir can be used evenly in place of sour cream in pancake batters, dips, or dressings. (Use unflavored, unsweetened kefir to achieve a flavor close to sour cream.) Like buttermilk, it is thin and watery, so it’s no good for dolloping.

Crème fraîche is basically a French sour cream (although it is ever-so-slightly less sour). If you're at the store and can't find sour cream, crème fraiche is a great even substitute: It's super close in consistency and it's extra rich and creamy—so dollop away!

Crema is a staple in Mexican cooking—it's nice and cooling on spicy foods. It's slightly thinner and a little less sour than sour cream, but it can still be used as an even swap in most recipes—drizzle some on tacos or use it in baked goods.

Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.) It can also work as a topping—thin it with a splash of apple cider vinegar to give it a bit of tang.

If you're looking for a healthy alternative to sour cream, cottage cheese is a great option. Cottage cheese has more protein than sour cream (about five times more!) and contains about half of the calories. To replace sour cream, mix 1 cup cottage cheese (small curd is closest in texture) with 1/4 cup milk and 2 teaspoons lemon juice for a similar consistency and flavor.

If you want a dairy-free or vegan replacement for sour cream, try using canned full-fat coconut milk: Skim the thick coconut cream off the top (it rises naturally) and transfer the cream to a bowl, then mix in a little fresh lemon juice or apple cider vinegar to give it a sour tang. It's thick like sour cream, so it's perfect for dips and dressings. You can also use refrigerated full-fat coconut milk in place of sour cream for baked goods: Mix about 1 tablespoon lemon juice or vinegar into every 1 cup of coconut milk; use as an even swap for sour cream.