What is a non-dairy substitute for sour cream or yogurt? Find Your Plant-Based Match

November 30, 2025 •

4 min read

According to a 2019 poll by the Vegetarian Resource Group, millions of Americans follow a vegan diet, often requiring a non-dairy substitute for sour cream or yogurt for cooking and baking. Luckily, a wide range of flavorful and versatile plant-based alternatives can perfectly replicate the creamy texture and tangy flavor you desire.

Quick Summary

Learn about the top plant-based alternatives for sour cream and yogurt, including options made from cashews, coconut, and tofu. Discover how to create and use these substitutes for creamy dips, sauces, baked goods, and savory toppings to suit your dietary needs.

Key Points

Cashew Cream: Soaked and blended raw cashews create a versatile, neutral-flavored, and creamy substitute for both sour cream and yogurt, suitable for a wide range of dishes.
Coconut Cream: Full-fat coconut cream offers a thick, rich, and slightly tropical alternative, ideal for desserts and creamy sauces, especially when chilled.
Silken Tofu: Blended silken tofu provides a high-protein, low-fat, and neutral-tasting option that can be made tangy with the addition of lemon juice or vinegar.
Store-Bought Variety: A growing number of commercially available vegan yogurts and sour creams exist, offering a convenient, ready-to-use solution with various bases like almond, cashew, and soy.
Baking Alternatives: For baking, ingredients like applesauce or pureed white beans can replace yogurt or sour cream, adding moisture and acting as a binder.
Acidity is Key: For mimicking the tangy flavor of dairy, it is crucial to add an acidic ingredient like lemon juice, apple cider vinegar, or lactic acid to most homemade non-dairy substitutes.

The Rise of Plant-Based Alternatives

For those with lactose intolerance, dairy allergies, or who choose to follow a vegan diet, finding a suitable non-dairy substitute for sour cream or yogurt is a common necessity. Fortunately, the market is filled with excellent commercial products and easy-to-make homemade options that can replace traditional dairy in almost any recipe. The key is understanding the unique properties of each alternative to match it correctly to your dish's needs. From rich, neutral-flavored cashew cream to subtly tropical coconut cream, the options are plentiful and delicious.

Cashew Cream: The All-Purpose Substitute

One of the most versatile and popular homemade non-dairy substitutes is cashew cream. When soaked and blended, raw cashews create an incredibly smooth, neutral-flavored base that mimics dairy products surprisingly well.

How to make homemade cashew cream:

Soak the cashews: Submerge 1 cup of raw cashews in water for 2–8 hours, or use a quick soak method by covering them in boiling water for 15 minutes.
Blend the ingredients: Drain and rinse the soaked cashews. Add them to a high-speed blender with 1/2 cup fresh water, 1 tablespoon of lemon juice, and a pinch of salt.
Achieve perfect consistency: Blend until completely smooth. Add more water if a thinner consistency is desired. The cream will thicken further as it chills in the refrigerator.
Use it for anything: This cashew cream is perfect for creamy pasta sauces, salad dressings, and as a rich, savory topping for baked potatoes or tacos.

Coconut Cream and Milk: Rich and Tropical

Coconut-based alternatives offer a thick, fatty texture that works wonderfully in many applications, especially desserts and sauces where a hint of tropical flavor is welcome. For the richest result, canned full-fat coconut milk or cream is the best choice.

How to use canned coconut cream:

For sour cream: Chill a can of full-fat coconut milk overnight. Scoop the solidified cream from the top, leaving the liquid behind. Stir in a teaspoon of lemon juice or apple cider vinegar to add tanginess.
For yogurt: Many commercially prepared coconut milk yogurts are available, offering a thick, creamy texture and active cultures. To make your own, ferment coconut cream with a probiotic capsule.
For baking: Full-fat coconut milk can be used in a 1:1 ratio for sour cream in baked goods, adding 1 tablespoon of lemon juice per cup to mimic the required acidity.

Silken Tofu: A High-Protein, Low-Fat Choice

For a lower-fat, high-protein alternative, silken tofu is an excellent option. Its soft, custard-like texture blends into a smooth, neutral base that readily absorbs other flavors.

Creating a silken tofu substitute:

Combine ingredients: Blend 1 cup of silken tofu with 1/2 tablespoon of lemon juice and a pinch of salt until smooth and creamy.
Adjust consistency: Add a little non-dairy milk as needed to reach the desired consistency.
Enhance flavor: For a more authentic tangy taste, consider adding nutritional yeast or a bit of apple cider vinegar.
Use in savory dishes: Tofu-based substitutes are great for savory dips, dressings, and thickening sauces without adding significant fat.

Comparison of Non-Dairy Substitutes


Substitute	Best for	Texture	Flavor	Notes
Cashew Cream	Sauces, dips, toppings, baking	Rich, creamy, thickens when chilled	Neutral; can be made tangy with acid	High-speed blender is ideal for smoothness.
Coconut Cream	Desserts, sauces, toppings	Very thick and creamy	Subtly tropical coconut flavor	Use full-fat, canned coconut milk. Avoid "cream of coconut".
Silken Tofu	Dips, dressings, low-fat sauces	Smooth, can be adjusted with liquid	Neutral base, takes on flavors well	Must be blended with acid to mimic tang.
Store-Bought Options	Quick use, consistency	Varies by brand (e.g., almond, cashew, soy)	Varies; some closely mimic dairy	Check ingredient lists for allergens and stabilizers.

Choosing the Right Substitute

When deciding on the best non-dairy substitute for sour cream or yogurt, consider the following factors:

The Recipe's Role: Is the substitute a star ingredient, a binder, or a topping? For baked goods, alternatives that provide moisture and acidity (like cashew cream with lemon) are best. For a dip, a thick and creamy texture is paramount, making cashew or coconut cream ideal.
Flavor Profile: Does your dish benefit from a tropical hint (coconut) or need a neutral canvas (cashew, tofu)? When making a tangy, savory sauce, blending in acid is crucial, while for a sweet topping, less tang is needed.
Time and Effort: Homemade options require prep time, like soaking cashews, while store-bought products offer convenience. Consider your schedule and budget when choosing.

The Versatility of Plant-Based Ingredients

Beyond the primary options, other ingredients can be creatively used as a non-dairy substitute for sour cream or yogurt:

White Beans: Blended cannellini beans with vinegar and oil create a protein-rich, creamy base for savory dishes.
Applesauce or Mashed Banana: Can replace yogurt in baking recipes, adding moisture and sweetness while reducing fat. They won't work for dips or savory sauces, however.
Vegan Mayonnaise: For some savory applications, thinning vegan mayonnaise with lemon juice can create a quick sour cream alternative.
Store-Bought Vegan Sour Cream: Products like Tofutti and Follow Your Heart offer pre-made, convenient substitutes that closely mimic dairy sour cream.

A Link to More Information

For more detailed information on living a dairy-free lifestyle and managing allergies, the NHS provides excellent resources on dairy alternatives and nutrition: NHS - Dairy and alternatives in your diet.

Conclusion: Finding Your Favorite

Ultimately, the best non-dairy substitute for sour cream or yogurt depends on the specific recipe and your personal taste preferences. Whether you opt for a homemade creation from cashews or coconut, a blended tofu version, or a convenient store-bought product, there are numerous delicious and satisfying options available. Experiment with different alternatives to discover your go-to plant-based match for every culinary need. From creamy sauces and dips to moist baked goods, going dairy-free has never been more flavorful or accessible.

Frequently Asked Questions

Yes, many plain, unsweetened plant-based yogurts made from coconut, cashew, or almond milk can be used as a 1:1 substitute for sour cream, especially in dips and toppings. For baked goods, you may need to add a pinch of baking soda to help with leavening.

No, when raw cashews are soaked and blended, they produce a very neutral-flavored, creamy base. The resulting cashew cream does not have a strong nutty taste and is ideal for savory dishes where you want a neutral, tangy flavor.

The tangy flavor of dairy is replicated by adding an acid. For most homemade alternatives like cashew or tofu cream, adding a squeeze of lemon juice or a teaspoon or two of apple cider vinegar during blending is a simple and effective method.

Cashew cream is excellent for baking as it adds both creaminess and a binder. For lower-fat options in baking, unsweetened applesauce can replace yogurt or sour cream to add moisture, though it will not provide the same tangy flavor.

For soy-free needs, cashew cream and coconut cream are both excellent alternatives. You can also find commercial products based on almond milk, oat milk, or pea protein.

Vegan mayonnaise can be thinned with a little lemon juice to create a sour cream-like consistency for savory applications like sauces and dressings. However, its flavor profile is not suitable for most sweet or baked recipes.

Homemade substitutes like cashew cream generally last for about one week when stored in an airtight container in the refrigerator. Store-bought products should be used within a week of opening.