Everyday Swaps for Yogurt in Baking
Running out of yogurt in the middle of baking doesn’t have to derail your recipe. Whether you’re dairy-free, vegan, or don’t have yogurt on hand, there are plenty of easy swaps that give you the same tender texture and rich flavor.
This guide explains what yogurt does in baking and the best substitutes (with ratios and pro tips) so your muffins and quick breads, and cakes turn out just as delicious.
The best substitutions for yogurt in baking are sour cream, Greek yogurt, buttermilk, cottage cheese, cream cheese, heavy cream (with lemon juice), silken tofu, coconut milk (with lemon juice), or apple sauce. If you have one of these on hand you can make an easy swap!
Looking for more swaps? Looking for more swaps? Try my vegan substitute for heavy cream, substitutes for coconut milk, or coconut sugar substitutes.
Reader Reviews
“Wow! That is a great post! A lot of useful information. Thank you.” – Maya
“Thanks for this! My husband can handle most dairy (lactose intolerant), but he has real issues with yogurt of any kind. I think I can do some recipes I have in mind with these substitute suggestions now! 🙂” – Elizabeth
What Does Yogurt Do in Baking?
As a recipe developer, I love yogurt because it plays multiple roles in baked goods:
- Moisture and tenderness: Yogurt adds moisture to baked good and keeps cakes, muffins, and breads soft.
- Texture: Greek-style yogurt contributes to a moist and soft crumb, lending a rich flavor to the final product.
- Binding: Yogurt is a great binding agent that holds ingredients together! It can replace some of a recipe’s fat content while providing a similar texture and structure.
- Tangy Flavor: Yogurt has a slightly tangy taste, enhancing the flavor and depth. Its tart flavor complements both sweet and savory recipes!
- Leavening: The acidity from yogurt reacts with baking soda, helping to leaven (or to rise) your batter.
Important Note: swapping out yogurt for something less or not acidic can affect the end result if the recipe calls for baking soda. Baking soda needs acid to react and help the baked goods rise.
Need recipe inspiration? Use one of these alternatives in apple banana bread, oat flour banana bread, or gluten-free pumpkin bread.
Greek Yogurt vs. Plain Yogurt
Both are fermented dairy products but with different textures:
- Plain yogurt: thinner, milder, slightly sweet.
- Greek yogurt: strained, thicker, tangier, more protein.
Most of the substitutes below can replace either one — just watch for texture differences.
Yogurt Substitution Chart
| Substitute | Ratio | Best For |
| Sour cream | 1:1 | cakes, muffins, quick bread |
| Greek yogurt (or plant-based yogurt) | 1:1 | Any recipe that calls for yogurt |
| Buttermilk | 3/4 cup buttermilk = 1 cup yogurt | Pancakes, waffles, and biscuits |
| Cottage cheese | 1:1 (blended smooth) | Savory breads, muffins |
| Cream cheese | 1:1 (softened) | Cheesecakes, rich cakes |
| Heavy Cream | 3/4 cup + 1 Tbsp lemon juice = 1 cup yogurt | Moist cakes, rich desserts |
| Silken Tofu (Vegan) | 1:1 (puree until smooth) | Muffins, quick breads, dense cakes |
| Coconut Milk (or Cream) | 1:1 + 1 Tbsp lemon juice if acid is needed | Muffins, cakes, dairy-free baking |
| Applesauce (Vegan) | 1:1 +1Tbsp lemon juice if acid is needed | Quick breads, muffins, cakes |
9 Best Yogurt Substitutes for Baking
Here are the 9 best yogurt substitutes for baking with ratios and best uses. Follow these tips and ratios when you don’t have yogurt on hand or want a dairy-free option.
1. Sour Cream
- Ratio: 1:1
- Best for: cakes, muffins, and quick breads.
- Why it works: similar fat content and acidity create the same tangy flavor and tender crumb
- Dairy-free option: Kite Hill or Forager vegan sour cream
For best results, replace yogurt with an equal amount of sour cream. This means if the original recipe needs a cup of yogurt, you will use a cup of sour cream.
2. Greek Yogurt (or Plant-Based Yogurt)
- Ratio: 1:1
- Best for: any recipe calling for regular yogurt.
- Why it works: thick, tangy, high-protein profile nearly identical to plain yogurt.
- Dairy-free option: any plant-based Greek yogurt brand you like.
Substitute in equal amounts, so one cup of Greek yogurt will equal one cup of yogurt. You could also make your own homemade yogurt and use that.
3. Buttermilk
- Ratio: use 3/4 cup buttermilk for 1 cup yogurt. Buttermilk isn’t as thick so the batter may be looser.
- Best for: pancakes, waffles, and biscuits
- Why it works: it’s essentially sour milk, so the acidity activates baking soda and tenderizes baked goods just like Greek-style yogurt.
Homemade buttermilk recipe: add 1 Tbsp of lemon juice or vinegar to a measuring cup and fill up it up to the 1 cup line with milk of choice (dairy or non dairy)
4. Cottage Cheese
- Ratio: 1:1 (blend for smoother texture then measure)
- Best for: savory breads and muffins
- Why it works: adds moisture and protein with a mild tang.
You can easily use cottage cheese and Greek yogurt interchangeably in cottage cheese bagels, cottage cheese flatbread, or cottage cheese dinner rolls.
5. Cream Cheese
- Ratio: 1:1 (softened)
- Best for: cheesecakes or rich cakes.
- Why it works: contributes creaminess and structure while keeping baked goods moist
For best results, use room temp cream cheese and make sure to beat it until smooth first!
6. Heavy Cream or Cashew Cream
- Ratio: 3/4 cup cream + Tbsp lemon juice for 1 cup of yogurt.
- Best for: moist cakes, rich desserts.
- Why it works: similar rich fat content. The lemon juice is needed to provide the missing acidity.
Heavy cream does not have a similar consistency, so you will want to substitute using less than a 1:1 ratio. Start with using ¾ cup of heavy cream for 1 cup of yogurt.
7. Silken Tofu
- Ratio: 1:1 (puree until smooth)
- Best for: muffins, quick breads, dense cakes to make them dairy-free.
- Why it works: mimc’s yogurt’s creaminess and moisture without dairy.
8. Coconut Milk
- Ratio: 1:1 + 1 Tbsp lemon juice if acid is needed
- Best for: muffins, cakes, dairy-free baking
- Why it works: rich fat content keeps baked goods tender and added lemon for acidity ensures rise when needed
Note: Coconut milk or coconut cream may impart a subtle coconut flavor to the recipe. Unsweetened full fat coconut milk is usually best.
I use coconut cream as swap in savory dishes like cajun chicken pasta or whole30 zuppa toscana.
9. Applesauce
- Ratio: 1:1
- Best for: quick breads, muffins, and cakes.
- Why it works: natural pectin and moisture bind ingredients while adding sweetness.
- Another vegan substitute and dairy-free alternative for baking is applesauce! Applesauce is a great substitute for yogurt.
Although it may slightly alter the taste and texture of the final product, applesauce adds moisture and helps bind the ingredients together.
Pay attention to if the recipe requires acid from the yogurt to help it rise and add in 1 Tbsp of lemon juice as needed. Applesauce is naturally much sweeter than yogurt and may add some additional natural sweetness to the recipe.
Quick Tips for Substituting Yogurt in Baking
- Baking soda vs baking powder: Does the recipe call for baking soda or baking powder? Baking soda needs acidic. If your swap isn’t acidic, add 1 Tbsp apple juice or vinegar.
- Adjust for moisture: Cream cheese/cottage cheese may need extra liquid while heavy cream may loosen batter.
- Pay attention to the flavor: For tang, add acid and for sweetness, reduce sugar if using applesauce.
- Start small: Use slightly less substitute, then adjust if batter seems too thick/thin.
Using Yogurt in Cooking
Since Greek-style yogurt has a thick yet creamy texture, it can be used in your favorite savory dishes:
- Soups: Using Greek-style yogurt in your soups adds an amazing creamy texture. Put it on top of our Turkey Pumpkin Chili and see what we mean!
- Sauces, Dressings, & Dips: Another great way to utilize Greek-style yogurt is by adding substituting it in your favorite sauces, dressings, or dips! We love using Greek yogurt in this Creamy Tzatziki Sauce that we put on top of our Greek Chicken Meatballs. If you are looking to impress the attendees at your next potluck or family gathering, our creamy Avocado Dip or Healthy Buffalo Chicken Dip are sure to be crowd favorites!
- In place of sour cream: If you’re new around here, you should know that tacos are my FAVORITE food! While I love to top my tacos with traditional sour cream, you can use Greek yogurt in place of sour cream on taco recipes.
What Baked Goods Use Yogurt?
- Cakes: enhances moisture while giving a similar texture, especially when making this Healthy Banana Cake.
- Muffins: yogurt adds moisture and tenderness to muffins while keeping them light and fluffy.
- Quick Breads: Quick breads, like apple banana bread or healthy banana pumpkin bread, benefit from yogurt because it gives it a moist, delicate crumb.
- Pancakes and Waffles: Incorporate it into pancake and waffle batter to make them extra fluffy and moist! You can use Greek yogurt in these cottage cheese pancakes.
- Scones: yogurt makes scones tender and moist.
- Cheesecakes: Greek-style yogurt can be a healthy substitute for sour cream in cheesecake recipes. It adds a tangy flavor and creamy texture.
Frequently Asked Questions
There are so many ingredients that all make a great alternative to yogurt in your recipes. To find the best option for you, we recommend reviewing what kind of recipe (sweet or savory) that you are trying to make. In general, some of the best options include sour cream, cream cheese, cottage cheese, plain yogurt, silken tofu, and applesauce!
Soured dairy, like yogurt, sour cream, and buttermilk are frequently used over milk because of their acid levels. Their acidity reacts with baking soda for better rise and tenderness.
You can use sour cream instead of yogurt in a cake! We recommend using a 1:1 ratio for this type of substitution.
Milk is thinner and doesn’t include the same acidity. If you’re using milk, reduce the other liquids and add 1 Tbsp of lemon juice or vinegar.
Yes, sour cream is the closest swap. You can use a 1:1 ratio!
A plant-based yogurt (I like Kite Hill) will give you very similar results. The next best if skilen tofu or coconut cream (with lemon juice).
If you try one of these swaps, I’d love to hear from you. Leave a comment below or send me a message on Instagram.
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Great ideas on the substitude of dairy.
Thank you
You’re welcome! 🙂
Wow! That is a great post! A lot of useful information. Thank you.
You’re welcome!!
Thanks for this! My husband can handle most dairy (lactose intolerant), but he has real issues with yogurt of any kind. I think I can do some recipes I have in mind with these substitute suggestions now! 🙂
You’re welcome!