Ingredient substitution guide
Best substitutes for nonfat sour cream
Best swap for nonfat sour cream: Plain nonfat Greek yogurt, 1:1; tangier, thicker; don't boil or it breaks.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Nonfat Sour Cream?
The best swap for Nonfat Sour Cream is Plain Nonfat Greek Yogurt, 1:1; tangier, thicker; don't boil or it breaks. Another option is Low-Fat Sour Cream, 1:1; slightly richer. The table below also lists Strained Nonfat Yogurt, Nonfat Cottage Cheese Blended Smooth and Nonfat Buttermilk Thickened with Cornstarch, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Plain nonfat Greek yogurt | 1:1; tangier, thicker; don't boil or it breaks How to use it: For a cooked dish, stir 1 tablespoon cornstarch into each cup to keep it from separating. |
| Low-fat sour cream | 1:1; slightly richer |
| Strained nonfat yogurt | strain plain nonfat yogurt through a coffee filter for an hour; it thickens to sour-cream body How to use it: Use 1:1; in cooked dishes, stir in 1 tablespoon cornstarch per cup so it won't separate. |
| Nonfat cottage cheese blended smooth | blend with a squeeze of lemon until completely smooth; higher protein, same tang How to use it: For 1 cup sour cream, blend 1 cup cottage cheese with 2 to 3 teaspoons lemon juice. |
| Nonfat buttermilk thickened with cornstarch | 1 tsp cornstarch per 1/2 cup buttermilk, warmed until it thickens; for dressings and sauces, not for dolloping |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.