On this page

Best Substitute for Greek Yogurt (By Use Case)

The best Greek yogurt substitutes for baking, sauces and dips, marinades, high-protein swaps, and dairy-free cooking — with exact ratios and honest texture trade-offs.

Quick Answer

Also known as: strained yogurt · Greek-style yoghurt (UK / NZ)

The best substitute for Greek yogurt is sour cream, used 1:1 — it matches the thickness, tang, and fat content in everything from dips to baking. Plain (regular) yogurt also works: strain it through a coffee filter or cheesecloth for 30 minutes to thicken it, or use it as-is and reduce other liquids slightly.

For marinades, plain yogurt works straight, 1:1. For a high-protein swap, skyr or blended cottage cheese come closest to Greek yogurt's protein. For dairy-free, unsweetened coconut yogurt is the most direct 1:1 stand-in.

Jump to: Baking Sauces & Dips Marinades High-Protein Swaps Dairy-Free

Baking

In muffins, cakes, and quick breads, Greek yogurt adds moisture, fat, and acidity. Substitutes need similar thickness — a watery swap changes the batter.

Substitute Ratio Notes
Sour cream vegetarian 1:1 The most reliable swap — same body, slightly richer. No other adjustments needed.
Plain yogurt, strained 30 minutes vegetarian 1:1 after straining Strain through cheesecloth or a coffee filter to remove whey. Unstrained, use it but cut other liquid by about 2 Tbsp per cup.
Crème fraîche vegetarian 1:1 Richer and less tangy — excellent in cakes, slightly milder flavour in the result.
Buttermilk vegetarian ⅔ cup per 1 cup (reduce other liquid) Much thinner — only use when the recipe has other liquid you can reduce to compensate.

Sauces & Dips

Tzatziki, raita, and creamy dips lean on Greek yogurt's thick body. Thin substitutes make watery dips, so favour the rich, spoonable options here.

Substitute Ratio Notes
Sour cream vegetarian 1:1 Indistinguishable in most dips. Slightly less protein, slightly more fat.
Labneh vegetarian 1:1 Even thicker than Greek yogurt with the same cultured tang — thin with a little milk if needed.
Crème fraîche vegetarian 1:1 Works in hot sauces too — its high fat means it won't split when simmered, unlike yogurt.

Marinades

Yogurt marinades (tandoori, shawarma-style) tenderize with gentle lactic acid. Thickness matters less here than acidity, so thinner cultured dairy works fine.

Substitute Ratio Notes
Plain yogurt 1:1 Works straight — slightly thinner coating but the same tenderizing effect.
Buttermilk 1:1 Thinner, so it coats less, but tenderizes just as well. Good for whole pieces brined in a bag.
Kefir 1:1 Pourable and well-suited to bag marinades; same lactic-acid tenderizing.

High-Protein Swaps

If you use Greek yogurt for protein (breakfast bowls, post-workout snacks, protein baking), most substitutes fall short — these are the ones that don't.

Substitute Ratio Notes
Skyr vegetarian 1:1 Icelandic strained yogurt — as much or more protein than Greek yogurt, slightly milder and denser.
Cottage cheese, blended smooth vegetarian 1:1 Blitz until completely smooth. Comparable protein; milder tang — add a squeeze of lemon if needed.
Quark vegetarian 1:1 Soft fresh cheese common in the UK/Europe — high protein, mild, slightly looser than Greek yogurt.

Dairy-Free

No plant-based option fully matches Greek yogurt's protein, but these match its texture and role in recipes.

Substitute Ratio Notes
Unsweetened coconut yogurt dairy-free vegan 1:1 Closest texture; mild coconut note. Check the label — many are sweetened. Far less protein than Greek yogurt.
Silken tofu, blended with lemon juice dairy-free vegan 1 cup tofu + 1 tsp lemon juice per 1 cup Neutral and surprisingly creamy when fully blended; the best protein among dairy-free options.
Unsweetened soy yogurt dairy-free vegan 1:1 Better protein than coconut yogurt; thinner than Greek yogurt, so strain or use in batters and dressings.

Save swaps that actually worked

Keep substitutions and notes with your recipes.

Quick Reference — All Substitutes

Rank Substitute Ratio Best For Notes
1 Full-fat sour cream 1:1 All-round best · Baking, dips, toppings Same thickness and tang; slightly more fat, less protein.
2 Plain yogurt (strained for thickness) 1:1 strained, or reduce other liquid Baking, marinades, sauces Strain 30 minutes through cheesecloth for Greek-style thickness.
3 Plain skyr 1:1 High-protein swaps, breakfast Matches or beats Greek yogurt's protein; denser and milder.
4 Crème fraîche 1:1 Hot sauces, rich bakes Won't split when heated. Richer and less tangy.
5 Cottage cheese, blended smooth 1:1 High-protein swaps, dips Must be fully blended; milder tang than Greek yogurt.
6 Unsweetened coconut yogurt 1:1 Dairy-free and vegan Closest dairy-free texture; mild coconut flavour, low protein.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes — it's the same product before straining. Use it 1:1 in marinades and dressings. For baking and dips where thickness matters, strain it through cheesecloth or a coffee filter for 30 minutes, or reduce other liquids in the recipe by about 2 tablespoons per cup.
Is sour cream a good substitute for Greek yogurt?
It's the best one — same thickness, similar tang, swaps 1:1 in baking, dips, and toppings. The trade-off is nutritional: sour cream has roughly double the fat and a fraction of the protein.
What can I use instead of Greek yogurt in tzatziki?
Labneh is the closest match (it's even thicker), followed by sour cream 1:1. Plain yogurt works if you strain it first and squeeze the cucumber very well — otherwise the dip turns watery.
What's the best dairy-free substitute for Greek yogurt?
Unsweetened coconut yogurt for texture, used 1:1, or blended silken tofu with a teaspoon of lemon juice per cup if you want protein and a neutral flavour. Neither matches Greek yogurt's protein content, so check labels if that's why you're using it.
Can Greek yogurt substitutes go into hot dishes?
Crème fraîche is the safest in heat — its fat content keeps it from splitting at a simmer. Yogurt and sour cream can curdle in hot liquid; stir them in off the heat at the end, or temper them with a spoonful of the hot liquid first.

Share this page

Save swaps that actually worked

Keep substitutions and notes with your recipes.