What's a Substitute for Greek Yogurt? Your Best Dairy and Vegan Swaps

October 21, 2025 •

4 min read

Over half of American adults consume yogurt at least once a week, making it a household staple, yet sometimes you find yourself with an empty container mid-recipe. Whether due to dietary restrictions, flavor preferences, or simply a last-minute shortage, knowing what's a substitute for Greek yogurt is a versatile skill for any home cook. This guide covers a range of options, from creamy dairy stand-ins to healthy vegan swaps, to ensure your dips, baked goods, and sauces are never compromised.

Quick Summary

This article explores the best dairy and non-dairy options for replacing Greek yogurt in various recipes, detailing how and when to use each alternative to preserve texture and flavor.

Key Points

Plain Yogurt: The most straightforward dairy substitute, though it is thinner and needs to be strained for optimal thickness in some recipes.
Sour Cream: Offers a rich, creamy, and tangy profile that works well as a 1:1 replacement in dips and baked goods.
Skyr: This Icelandic yogurt is even thicker than Greek yogurt and has a milder flavor, making it an excellent high-protein dairy swap.
Silken Tofu: A fantastic dairy-free option for creamy sauces and smoothies; simply blend and add lemon juice for a tangy kick.
Coconut Yogurt/Cream: Provides a creamy, dairy-free alternative, best used in recipes where its mild coconut flavor is a welcome addition.
Blended Cottage Cheese: A high-protein, lower-fat choice that, when puréed, mimics the smooth texture of Greek yogurt for dips and baking.
Mashed Avocado: Best for savory dishes like dips and dressings, offering a creamy texture and healthy fats, but not suitable for all recipes.

Your Best Dairy Substitutes for Greek Yogurt

When your recipe calls for Greek yogurt and you need a quick dairy-based swap, several pantry staples can come to the rescue. The key is understanding how their unique properties in fat, texture, and tang will affect your dish. For a simple 1:1 ratio replacement in most recipes, especially baked goods and cold preparations, opt for a comparable cultured dairy product.

Plain Yogurt

Plain, unstrained yogurt is the most direct substitute. While thinner in consistency and less tangy than Greek yogurt, it works well in many applications. If you need it thicker for dips or sauces, you can strain it yourself. Simply line a fine-mesh sieve with cheesecloth or a coffee filter and let it sit over a bowl for a few hours in the refrigerator to remove excess whey.

Sour Cream

For a richer, tangier substitute, sour cream is an excellent choice. It has a similar creamy texture but a higher fat content, which can make baked goods extra moist and tender. It is a fantastic 1:1 replacement in dips, sauces, and marinades, but remember its higher fat content if you are watching calories.

Skyr (Icelandic Yogurt)

Skyr is a traditional Icelandic dairy product known for being even thicker and creamier than Greek yogurt, with a milder, slightly sweeter flavor. It's high in protein and can be used as a 1:1 substitute in virtually any application, from baking to smoothies.

Cottage Cheese

While its lumpy texture is a notable difference, cottage cheese is a high-protein, low-fat alternative that works well when blended. Processed in a blender or food processor until smooth, it can be used in smoothies, dips, or baked goods where the texture won't be an issue.

Crème Fraîche

This cultured cream is rich, thick, and less tangy than Greek yogurt. Its high fat content makes it resistant to curdling when heated, making it ideal for sauces and cooking applications. However, it is not a low-calorie option, so use it judiciously.

Your Best Vegan and Dairy-Free Swaps

For those with dietary restrictions or preferences, several plant-based alternatives offer the creaminess and texture needed without any dairy.

Silken Tofu

This soy-based product blends into a silky-smooth consistency similar to Greek yogurt. While it lacks the tang, a splash of lemon juice or apple cider vinegar can be added to mimic the acidic flavor. It is a high-protein, versatile 1:1 replacement in baking, sauces, and smoothies.

Coconut Yogurt or Coconut Cream

Commercially available coconut yogurt offers a creamy, tangy alternative, though its distinct flavor can impact the final dish. For a homemade version, you can refrigerate a can of full-fat coconut milk overnight and use the thick cream that separates at the top. Add a little lemon juice to enhance the tang.

Mashed Avocado

For savory dips, dressings, and sauces, mashed avocado provides a rich, creamy texture and a dose of healthy fats. Like with tofu, a touch of lemon juice can add the necessary acidity. Note that its greenish color and earthy flavor make it unsuitable for all recipes.

Cashew Cream

By soaking cashews and blending them with water and a bit of acid (like lemon juice), you can create a luxurious, thick, and creamy substitute. Cashew cream has a neutral flavor and is excellent for dips, sauces, and cheesecakes where Greek yogurt's texture is key.

A Quick Comparison of Greek Yogurt Substitutes


Substitute	Best For	Texture Match	Flavor Impact	Dietary Notes
Plain Yogurt	Baking, smoothies, marinades	Good, though thinner	Mildly tangy, less than Greek yogurt	Dairy
Sour Cream	Dips, toppings, baked goods	Excellent	Very tangy, richer	Dairy, Higher Fat
Skyr	Any Greek yogurt application	Excellent, often thicker	Milder, slightly sweeter	Dairy, High Protein
Blended Cottage Cheese	Smoothies, dips, baked goods	Very good when blended	Milder, less tangy	Dairy, High Protein
Silken Tofu	Baking, sauces, smoothies	Excellent when blended	Neutral, needs added tang	Vegan, Dairy-Free, High Protein
Coconut Yogurt/Cream	Desserts, tropical dishes	Good	Distinct coconut flavor	Vegan, Dairy-Free
Mashed Avocado	Savory dips, dressings	Good	Avocado flavor, greenish hue	Vegan, Dairy-Free, High Fat

Conclusion

While the unique combination of creamy texture, high protein, and tangy flavor makes Greek yogurt a favorite, a wide array of substitutes can effectively replace it in nearly any recipe. Whether you're reaching for another dairy product like plain yogurt or sour cream for a straightforward swap or experimenting with vegan options such as silken tofu or cashew cream, understanding the nuances of each replacement ensures a successful culinary result. By considering the specific needs of your recipe—like moisture for baking or tang for dips—you can confidently choose the best alternative and continue your cooking uninterrupted.

Optional Outbound Link

For more information on the health benefits of cultured foods, visit the Academy of Nutrition and Dietetics at eatright.org.

Frequently Asked Questions

Yes, you can use regular plain yogurt. Since it has a thinner consistency, you may need to reduce the amount of other liquids in the recipe to maintain the proper texture.

Blend silken tofu until completely smooth. To replicate Greek yogurt's tang, add a teaspoon or two of lemon juice or apple cider vinegar to the mixture.

Yes, sour cream is an excellent 1:1 substitute in baking. Its high fat content adds moisture and richness, resulting in tender cakes, muffins, and breads.

For a high-protein vegan substitute, blended silken tofu is an excellent choice. Some brands of store-bought plant-based yogurts made with cashew or soy milk also offer higher protein content.

Yes, but you should blend it first until it's completely smooth. It works well in smoothies and dips, and is a great high-protein alternative, though it has a milder flavor.

For a creamy salad dressing, sour cream, mashed avocado, or cashew cream are all great substitutes. Both mashed avocado and cashew cream are dairy-free options.

To thicken regular yogurt, line a fine-mesh sieve with cheesecloth or a coffee filter and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for a few hours to allow the excess whey to drain.