There may be no worse feeling in the kitchen than that moment when you are halfway into cooking a recipe only to discover you are missing a key ingredient. For me, that often means sour cream. I’ll assume that the tub of the good stuff in the fridge is full, only to discover there’s just a couple sad tablespoons in a big empty container. Or (even worse), sometimes the contents of that container are terrifyingly green and furry.
Luckily, there are many substitutions you can use, depending on how you are using sour cream in your recipe. And these options cover you when you want to make something vegan or dairy-free.
There are guidelines. In most cases — and anytime the use is hot or baked — you will need the full-fat version of any sour cream substitute. Sour cream is just that, cream-based, and the fat is essential to how it works in recipes for desserts like sour cream cheesecake, gelato. So, while you can sub in reduced or fat-free versions of substitutions for recipes to make dips or frosting, if you need to cook or bake with it, full fat is the only way to go. Here's what to use, and when to use it.
Swap in Greek-style yogurt, labneh or skyr
These extra-thick fermented dairy products are terrific swaps for sour cream in pretty much any application. They bring a similar tart, punchy flavor, plus an almost identical texture and creamy richness to the party for dips and dollops. And in baking, they have enough acidity to interact with leaveners and still add that tenderness that sour cream provides sour cream poundcake and sour cream chocolate cake.
Go less tangy with crème fraîche
An elegant but slightly less-tangy swap for sour cream is crème fraîche. It has a thick texture similar to sour cream, but the flavor is a bit milder. Crème fraîche works well in sauces, casseroles, and cakes, but may require an added squeeze of lemon to work as a substitute in dips.
Make a thinner sauce with buttermilk
If what you are looking for is the tang, especially when baking cakes, you can sub in an equal amount of buttermilk by volume. That said, buttermilk has a much thinner consistency, and is not thick enough to sub in for dips. It works well for a dressing for coleslaw or other greens.
Go rich and creamy with cottage cheese, mascarpone or ricotta
If you are making dips or garnishes, full-fat cottage cheese, mascarpone or ricotta cheeses, preferably creamier styles, are a simple substitution. If you are using cottage cheese or ricotta, whip it in a food processor until the consistency is smooth before using.
Whip up a plant-based sour cream
If you need a sour cream substitute because of dietary restrictions, you can buy one of the many plant-based sour creams on the market. To make your own, blend either soaked cashews or silken tofu with lemon juice, vinegar, and salt to get that creamy texture and tart flavor.
Make sour cream at home
Want to DIY your own sour cream? If you can plan a day or so ahead of when you need it, sour cream is actually pretty easy to make. And, you can control how tangy it gets. Whisk a cup of heavy cream in a large jar or container with a teaspoon of either lemon juice or distilled white vinegar. Let the mixture sit for 10 minutes, then stir in 2 ounces of whole milk until well-blended. Cover the container with a piece of cheesecloth, and tie it with twine or secure it with a rubber band to keep bugs out. Let it sit in a cool, dark place in your kitchen for 24 to 48 hours, then chill before using.
Whisk together one cup of cream and one teaspoon of distilled white vinegar or lemon juice in a clean mason jar.Let it sit for 10 minutes, then add ¼ cup of whole milk.Stir well to combine.
Whisk together one cup of cream and one teaspoon of distilled white vinegar or lemon juice in a clean mason jar.Let it sit for 10 minutes, then add ¼ cup of whole milk.Stir well to combine.
If you find yourself with an empty or unusable container of sour cream, you can always make some from scratch using 1 cup of heavy cream combined with a teaspoon of lemon juice or white vinegar. The process will mimic the creation of sour cream in texture, though many people feel like the taste is not quite the same.
Instructions. Place 1 cup heavy cream and 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a clean 1 pint glass jar and stir with a clean spoon until combined. Cover with a paper towel or cheesecloth and secure with a rubber band.
12. Regular Milk. 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.
Serve a dollop on baked potatoes, chili, nachos, enchiladas, or stir into recipes in place of sour cream. Great for sour cream based dips. *Use white vinegar for a taste that is most similar to sour cream. Use lemon juice if you prefer a faint hint of lemon taste.
milk – just the tiniest bit of milk is going to thin out sour cream to a saucy, pourable consistency. I like using whole milk to keep the sauce creamy but if you don't have milk on hand, you can actually use a bit of water.
There are a plethora of other options you can substitute for sour cream. For the most part, you can create alternatives with common ingredients found in the kitchen, such as milk, butter, lemon juice, and vinegar.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
For cooked sauces, combine 1 cup evaporated milk with 1 tablespoon vinegar or lemon juice. Let the mixture stand 5 minutes to thicken. If you are looking for a lower fat option to sour cream, mix 1 can of chilled evaporated milk whipped with 1 teaspoon lemon juice.
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.
Buttermilk, made by adding a splash of apple cider vinegar or lemon juice to milk, is an excellent substitute for a cup of sour cream. It has a tangy flavor and a thinner consistency, making it a great option for baking and salad dressings.
Let your cream warm up to room temperature (around 76°F / 24°C) on its own, or if you want to speed up the process, gently heat it up that temperature. Add the starter from the pack to the cream and stir until it dissolves.
In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.
What can you substitute for sour cream in cheesy potatoes? Plain yogurt (or plain Greek yogurt), Mexican crema, or crème fraîche are all good substitutes for sour cream.
Sour cream is a great substitute for mayo when you're in a pinch. Not only are sour cream and mayonnaise similar in consistency, but they're also both rich and creamy condiments that can be used interchangeably in most instances. They're both neutrally flavored and serve as ideal bases for party dips.
Sour cream is a dairy product made from cream fermented with lactic acid bacteria. Alternatives may include plain yogurt or cottage cheese, and dairy-free alternatives can include soya cream or soaked, blended cashews. Some people may want to substitute sour cream for an alternative.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/Sub-Sour-Cream-FT-BLOG0623-baf19b691a7945e5a70d4f7205573c76.jpg "What to Use When You Are Out of Sour Cream (1)")
