1.Sour Cream Substitute: DIY Sour Cream
Did you know you could create your own sour cream? It takes a bit of time, so it’s not ideal if you need sour cream right away, but it’s a fun project if you’re planning ahead and don’t feel like running to the store. Here’s how to go about it: Mix 1 cup heavy cream with 1 teaspoon distilled white vinegar or fresh lemon juice. Let it settle for 10 minutes before stirring in 14 cup whole milk until thoroughly mixed. Let it remain at room temperature for 1 or 2 days before refrigerating until ready to use.
2.Sour Cream Substitute: Yogurt
If you like yogurt for breakfast and have some on hand, you’re in luck! Greek yogurt is the finest sour cream substitute since it’s thick and acidic, exactly like sour cream, and it’s the perfect even replacement in most recipes. Regular yogurt isn’t as thick, so you may want to strain it through a fine-mesh sieve lined with a coffee filter or a paper towel to remove some of the liquid before using.
3.Sour Cream Substitute: Cream Cheese
Do you have any cream cheese left over from your morning bagels? It works well as a substitute for sour cream! Since cream cheese is thicker, you’ll need to soften it a bit before using it. For every 1 cup of sour cream called for in a recipe, use 6 ounces cream cheese thinned with a tablespoon or two of milk, buttermilk or water. Let the cream cheese to come to room temperature before mixing it with the liquid.
4.Sour Cream Substitute: Buttermilk
Buttermilk, like sour cream, is creamy and acidic, making it ideal for dressings and dips. For every 1 cup of sour cream called for in a recipe, substitute 34 cup buttermilk. However, buttermilk isn’t a good choice for spooning over chili or adding acidity to baked potatoes since it’s too thin to dollop.
5. Sour Cream Substitute: Kefir
Kefir is a fermented dairy product created from cow’s or goat’s milk that is drinkable. Search for it in the dairy area of your local supermarket. It’s nearly like a mix between buttermilk and yogurt; it’s popular in smoothies because of its probiotics. In pancake batters, dips, and sauces, kefir may be used in lieu of sour cream. (For a sour cream-like taste, use unflavored, unsweetened kefir.) It’s thin and watery, like buttermilk, therefore it’s not suitable for dolloping.
6.Sour Cream Substitute: Crème Fraîche
Crème fraîche is a kind of 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 has a very similar consistency and is very rich and creamy—dollop away!
7. Sour Cream Substitute: Mexican Crema
Crema is a Mexican culinary staple—refreshing it’s on hot cuisine. It’s a bit thinner and less sour than sour cream, but it’s a fine substitute in most recipes—drizzle some over tacos or use it in baked goods.
8.Sour Cream Substitute: Mayonnaise
Here’s something you almost certainly have on hand: mayonnaise! In most recipes, especially baked products, it may be used as a cup-for-cup substitute for sour cream. (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.
9.Sour Cream Substitute: Cottage Cheese
Cottage cheese is a good substitute for sour cream if you want to consume something nutritious. Cottage cheese has nearly five times the protein of sour cream and about half the calories. To make a comparable consistency and taste to sour cream, combine 1 cup cottage cheese (small curd is closest in texture) with 14 cup milk and 2 tablespoons lemon juice.
10.Sour Cream Substitute: Coconut Milk
Use canned full-fat coconut milk as a dairy-free or vegan substitute for sour cream: Skim the thick coconut cream from the top (it will naturally rise) and transfer to a bowl. To give it a sour flavor, add with a little fresh lemon juice or apple cider vinegar. It’s thick like sour cream, so it’s perfect for dips and dressings. You may also use chilled full-fat coconut milk for sour cream in baked goods: 1 tablespoon lemon juice or vinegar for every 1 cup coconut milk; use as an equal substitute for sour cream.