Greek yogurt is a versatile ingredient known for its creamy texture and tangy flavor. I often use it in recipes, from baking to sauces and marinades. However, there are times when you might need a substitute in a pinch. Maybe you’re simply out of Greek yogurt or might looking for a dairy-free alternative, I’ve put together this simple guide to provide you with ten excellent substitutes, along with tips on how to use them in various recipes.
Table of Contents
- Substitutes for Greek Yogurt
- Tips for Using Greek Yogurt Substitutes
- Other Substitution Guides for Home Cooks
- Final Thoughts
A few years back, while testing a muffin recipe for a client, I found myself mid-mix and completely out of Greek yogurt. Cue a mini kitchen crisis. Instead of panicking, I reached out to a fellow recipe developer who rattled off six alternative options without even blinking. That moment sparked a whole new habit — I’ve since tested dozens of Greek yogurt substitutes across everything from baked goods to creamy sauces, and now I keep a running list in my notes app like the culinary Virgo I am.
If you’ve ever typed “Can I use sour cream instead of Greek yogurt?” or “What’s a dairy-free Greek yogurt substitute that actually tastes good?” into Google — this post is your new best friend.
Here are 15 of the best Greek yogurt substitutes, how to use them (especially in baking), and when it’s best to pick one over another. These aren’t guesses or internet myths — these are real swaps I’ve personally tested in real recipes.
Substitutes for Greek Yogurt
1. Sour Cream
Best for: Baking, dips, dressings
Ratio: 1:1 swap for Greek yogurt
Texture/Taste: Rich, tangy, and ultra-creamy
Sour cream is one of the most seamless Greek yogurt substitutes. It has that same tang and fat content, which makes it perfect for moist muffins, quick breads, or creamy sauces. It also holds up well in heat, so it’s ideal for baking or hot dishes. Use full-fat for the closest match.
Pro tip: Avoid light sour cream in baking—it can break or curdle when heated.
2. Plain Regular Yogurt
Best for: Smoothies, marinades, baking
Ratio: 1:1 swap
Texture/Taste: Thinner texture, milder tang
If your recipe doesn’t need the thick texture of Greek yogurt (like in smoothies or banana bread), plain yogurt works beautifully. For baking, strain it through a cheesecloth or coffee filter for 15-20 minutes to remove some excess liquid.
Pro tip: Go for full-fat to get that creamy richness and avoid a watery final dish.
3. Cottage Cheese (Blended)
Best for: Baking, high-protein snacks
Ratio: 1:1 (blended smooth)
Texture/Taste: Mild, creamy with slight curds
When blended, cottage cheese becomes super creamy and slightly tangy. It’s an excellent high-protein Greek yogurt substitute for baking or dolloping on savory dishes. Plus, it’s naturally lower in sugar and high in protein.
Pro tip: Blend until smooth to avoid tiny curds unless you want extra texture.
4. Cream Cheese (Softened)
Best for: Spreads, dips, frostings
Ratio: Use 1:1, softened to room temp
Texture/Taste: Dense, rich, slightly tangy
This one’s a thicker swap, but great for recipes where texture isn’t key—think creamy dips or no-bake cheesecakes. You can thin it with a tablespoon of milk or cream for a closer match to Greek yogurt’s consistency.
Pro tip: Works best in cold or room-temperature recipes. Avoid heating unless thinned.
5. Buttermilk
Best for: Pancakes, waffles, dressings
Ratio: Use ¾ cup buttermilk to replace 1 cup Greek yogurt
Texture/Taste: Thin, tangy, slightly sour
This is one of my favorite swaps for pancake and waffle batters. Buttermilk gives an airy, fluffy texture and that same signature tang. It’s not thick, so skip this one for dips or spoonable applications.
Pro tip: Great for tenderizing meat in marinades, too.
6. Silken Tofu (Blended)
Best for: Vegan recipes, smoothies, baking
Ratio: 1:1 swap, blended
Texture/Taste: Neutral flavor, smooth and silky
Silken tofu is a fantastic dairy-free and high-protein option. It takes on any flavor you add and has that thick texture we love in Greek yogurt. It works beautifully in both savory and sweet recipes when blended smooth.
Pro tip: Add a splash of lemon juice or vinegar to replicate the tang of yogurt.
7. Mashed Avocado
Best for: Toast, spreads, dips, egg salads
Ratio: 1:1 (mashed well)
Texture/Taste: Creamy, rich, slightly earthy
While not tangy, avocado has a dreamy creaminess and is packed with healthy fats. It’s not ideal in baking, but works for savory dishes where you’d normally add Greek yogurt for texture.
Pro tip: Add a pinch of salt and a squeeze of lemon to balance the flavor.
8. Cashew Cream
Best for: Vegan dips, sauces, frostings
Ratio: 1:1
Texture/Taste: Smooth, slightly nutty
Soaked cashews blended with water or lemon juice create a luscious, dairy-free swap. It’s ultra-creamy and slightly sweet, perfect in creamy soups or sauces.
Pro tip: Soak cashews for at least 4 hours, then blend until silky.
9. Ricotta Cheese (Whipped)
Best for: Spreads, dips, pasta dishes
Ratio: 1:1, whipped for smoother texture
Texture/Taste: Mild, creamy, with small curds
Ricotta is slightly grainier than Greek yogurt, but it works well in savory dishes or dolloped on toast. Whipping it smooth makes it a closer match.
Pro tip: Mix with lemon juice or a dash of vinegar to add brightness.
10. Kefir
Best for: Smoothies, dressings, marinades
Ratio: Use ¾ cup kefir per 1 cup yogurt
Texture/Taste: Thin, tangy, and drinkable
Think of kefir as drinkable yogurt. It’s a probiotic powerhouse and works great in smoothies or salad dressings. Just don’t use it where structure matters—it’s too thin for baking or dolloping.
Pro tip: Use in place of buttermilk for an extra probiotic boost.
11. Skyr (Icelandic Yogurt)
Best for: Any recipe calling for Greek yogurt
Ratio: 1:1
Texture/Taste: Thick, mild, slightly less tangy
Skyr is basically Greek yogurt’s Icelandic cousin. It’s high in protein, ultra-thick, and makes a seamless substitute in literally every recipe.
Pro tip: If you’re avoiding cow’s milk, look for skyr made from sheep’s or goat’s milk.
12. Unsweetened Applesauce
Best for: Baking (especially muffins & quick breads)
Ratio: 1:1 in baking, or ¾ cup applesauce + 1 tbsp oil
Texture/Taste: Sweet, smooth, fruity
This one’s a classic trick in vegan baking. It adds moisture and mild sweetness, but not much protein or tang—so best in sweet recipes only.
Pro tip: Add a little baking soda to help maintain lift in the final baked good.
13. Coconut Cream
Best for: Desserts, frostings, creamy sauces
Ratio: 1:1
Texture/Taste: Rich, thick, coconut-forward
Coconut cream is decadent and dairy-free. Just note that it brings a coconut flavor to the party, so it’s best in recipes where that makes sense (desserts, curries, tropical smoothies).
Pro tip: Chill overnight and skim the solid cream from the top of a can of full-fat coconut milk.
14. Mayonnaise
Best for: Dips, dressings, savory baked goods
Ratio: 1:1
Texture/Taste: Creamy, savory, tangy (depends on brand)
This is a surprise winner in savory bakes and dressings. It adds moisture and richness—think cheesy casseroles or moist cornbread.
Pro tip: Use full-fat mayo; avoid light versions which can separate when heated.
15. Powdered Yogurt (Reconstituted)
Best for: Travel, camping, emergency pantry swap
Ratio: Follow label instructions (usually 1:1 after mixing)
Texture/Taste: Mild tang, creamy after mixing
If you’re a pantry pro, powdered yogurt is a lifesaver. Once rehydrated, it mimics Greek yogurt well enough for most recipes.
Pro tip: Look for unsweetened versions and mix with cold water for best results.
Tips for Using Greek Yogurt Substitutes
- Adjust Quantities: Some substitutes are more liquid than Greek yogurt, so you might need to adjust other liquids in your recipe.
- Flavor Considerations: Be mindful of the flavor profiles. For example, coconut cream adds a distinct coconut flavor, while mashed bananas add sweetness.
- Texture Adjustments: Blending ingredients like cottage cheese or silken tofu can help achieve a smoother consistency.
Other Substitution Guides for Home Cooks
- Best Substitutes for Buttermilk
- Easy Substitutes for Vanilla Sugar
- Simple Substitutes for Maple Syrup
Final Thoughts
Whether you’re out of Greek yogurt or just looking for a dairy-free alternative, there are plenty of easy swaps that can save your recipe (and your sanity). As a recipe developer, I’ve used these Greek yogurt substitutes across hundreds of dishes — from baked goods to dips to creamy sauces — and each one has its perfect place.
The secret? Know what you need: tang, protein, creaminess, or structure. Then choose accordingly.
Have a favorite Greek yogurt substitute of your own? Let me know in the comments below — I’m always testing and updating this list!
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Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
