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Best Yogurt Substitutes for Cooking and Baking

Recipes use yogurt for moisture, acidity, and tenderizing power (its acid softens gluten and meat alike). Swaps need similar acidity and body.

The substitutes, with ratios

Sour cream (1:1)

Best for: Baking, dips, dollops

Unsweetened coconut or oat yogurt (1:1)

Best for: Dairy-free everything · check thickness

Thin varieties: strain 10 minutes in a coffee filter.

Buttermilk (¾ cup per 1 cup yogurt, reduce other liquid slightly)

Best for: Marinades and dressings

Watch out

In tandoori-style marinades the yogurt's job is enzymatic tenderizing · a watery substitute just drips off. Use thick coconut yogurt and add a squeeze of lemon.

Adapt a recipe free with RecipeFix → · Dairy-Free Recipe Converter · Vegan Recipe Converter

Frequently asked questions

Can I bake with dairy-free yogurt?

Yes · unsweetened coconut or oat yogurt swaps 1:1 in muffins, cakes, and quick breads. Pick plain varieties; vanilla-flavored ones add unexpected sweetness.

What can I use instead of yogurt?

Sour cream is the closest match, at 1:1. Baking, dips, dollops.

What is a good replacement for yogurt?

Sour cream (1:1) if you want the closest result, or Unsweetened coconut or oat yogurt (1:1) for dairy-free everything · check thickness. Which one is right depends on what the yogurt was doing in the dish.

Related guides: Sour Cream · Buttermilk · Milk · All guides