Greek yogurt is one of those ingredients I always mean to have in the fridge, but somehow I’m always scraping the bottom of the tub mid-recipe. Whether I’m baking banana bread, whisking together a marinade, or dolloping it onto my breakfast bowl, it’s a true kitchen staple for me. That’s why I’ve tested loads of substitutes for Greek yogurt over the years, and I’ll be sharing the 15 best alternatives to use in 2025 in this blog. I’ll walk you through which options work best in different recipes for those moments when you’ve run out, when a guest can’t eat dairy, or when someone just isn’t a fan of that tangy flavor.
From dairy stand-ins like labneh and cottage cheese to great plant-based picks, scroll down for my 15 best substitutes for Greek yogurt in 2025. All are practical, easy to find (or make), and based on what’s actually worked for me in my home cooking.
Jump to:
What Makes Greek Yogurt Unique?
Greek yogurt isn’t just your average yogurt. It’s made by straining regular yogurt to remove excess whey, resulting in that unmistakable thick and creamy texture. It’s got more protein than regular yogurt, a more tangy bite, and can range from non-fat to full-fat depending on the milk used.
That luxurious texture and delicious flavor are exactly why it features so often in my recipes, especially to make the two-ingredient dough in my super viral Cheat Bao Bun Recipe and my extra cheesy feta spring flatbreads (super easy to make & they’ve got 700k+ likes on social media!)
Why Look For A Greek Yogurt Replacement?
There are loads of reasons Greek yogurt has become such a kitchen essential! It’s super versatile, tangy, packed with protein, and makes everything from banana bread to marinades just that little bit better. But real life gets in the way sometimes. Maybe you’ve opened the fridge and realized you’re out (been there), or perhaps you’re cooking for someone who’s dairy-free, vegan, or just doesn’t like it…
For me, it’s often about what’s on hand at the time. Given my line of work I’ve had many a moment mid-recipe when I’ve had to get creative with swaps because the Greek yogurt pot was empty again… and those moments are how most of this list was tested.
But honestly, there might be loads of reasons you’re looking for substitutes for Greek yogurt because:
- You’re avoiding dairy due to lactose intolerance or allergies
- You’re following a vegan or plant-based lifestyle
- You simply ran out (and there’s no corner shop nearby)
- You just don’t love the flavor
- Or you’re making a recipe that needs something a bit different (especially in baking where I find texture and moisture balance is key)
How To Choose The Right Substitute
When choosing a yogurt replacement, I like to ask the classic question: what exactly is the role of Greek yogurt in my recipe? If it’s there for creaminess, I’ll need something similarly thick. If it’s adding a tang, I’ll want to match that acidity with something. And if I’m using it for nutrition (i.e. for a protein boost), I’ll want a swap that’s got some substance. Maybe it’s just me, but I find this little mantra helps categorise the type of ingredient I need and tap into my mind’s store cupboard.
Here’s what to keep in mind:
- Texture: Greek yogurt tends to be pretty thick, so your substitute should be too… or you’ll need to tweak the rest of your recipe.
- Tanginess: That slight sourness can be key, especially in savory or baked dishes. If your substitute is a bit too mild, add a squeeze of lemon juice or a touch of vinegar.
- Nutrition: If protein is the goal, look for higher-protein options like cottage cheese, skyr, or even silken tofu.
So it’s really about knowing what role the yogurt plays and finding the best way to mimic that. And honestly, once you’ve done it a few times, it becomes second nature trust me!
15 Best Substitutes For Greek Yogurt
1. Cottage Cheese
This is one of my go-to swaps when I’ve run out of Greek yogurt, especially when I’m cooking something savory. Cottage cheese is a bit milder in flavor and really high in protein, and once you blend it, it becomes surprisingly smooth and spoonable. I often use it in dips or to thicken up sauces. It’s honestly really hard to tell it isn’t Greek yogurt once it’s blitzed.
Cottage cheese works great as a Greek yogurt substitute in dips, sauces, baking, and even marinades (just blend out the lumps first). It’s also especially good in savory dishes like pasta sauces, creamy soups, or as a protein boost in baked goods.
If you’re looking for some other recipes to try cottage cheese you’ve just got to try my Spinach Dal (Dal Palak) (where we make a spinach and cottage cheese gravy!) or my super creamy Roasted Red Pepper Pasta Sauce which goes so well with pasta.
2. Sour Cream
Sour cream is a lifesaver for rich, savory dishes. It has that same tangy edge (sometimes even tangier) as Greek yogurt, but with a creamier, more indulgent feel. It works beautifully in dressings, marinades, and dolloped over warm dishes. I’ve used it loads in Eastern European inspired cooking, like my delicious Homemade Polish Pierogi, where it’s almost interchangeable with yogurt.
That said, it’s much lower in protein and higher in fat, so it’s not one of the best substitutes for Greek yogurt if you’re chasing nutritional benefits alone… but for flavor and texture? It’s spot on and is also a vital ingredient in my loaded Mexican Pambazo Sandwich.
3. Crème Fraîche
Crème fraîche is luxuriously creamy with a gentle tang that doesn’t overpower. I find it smoother and more buttery than Greek yogurt, and less acidic than sour cream. It’s particularly dreamy in sauces and desserts because it resists curdling when heated, making it ideal for warm dishes where Greek yogurt might split.
I like to think of it like Greek yogurt’s more indulgent, French cousin… perfect for rich savory sauces, creamy soups, or even dolloped onto tarts and fruit crumbles.
It’s gorgeous when stirred through my Marry Me Chicken Ramen too!
4. Labneh
Labneh is probably the closest substitute to Greek yogurt in both taste and texture. It’s technically a Middle Eastern strained yogurt cheese, made by draining plain yogurt until it becomes ultra-thick and creamy. It has that signature tang, a slightly saltier edge (remember to account for this in your recipes), and a spreadable consistency that makes it perfect for dips, mezze platters, or dolloping onto grain bowls, flatbreads, or roasted veg.
I often swap Greek yogurt for Labneh in to my Honey Harissa Sausage Dumplings and it added this lovely cooling contrast.
You can buy it in most Middle Eastern or international food shops, or if you want to DIY it try this Labneh recipe by Love and Lemons.
5. Plain Yogurt
Realistically, plain yogurt is probably going to be your first port of call when it comes to substitutes for Greek yogurt. If you’ve only got plain yogurt, don’t worry, it’s a solid backup. Yes, it’s runnier and less tangy, but if you strain it in a sieve or cheesecloth for a few hours and pop it in the fridge, it becomes much thicker (I’ve done this plenty of times).
It works well in both sweet and savory dishes, though you might want to add a squeeze of lemon juice if you’re missing that signature Greek yogurt tang. And while it has less protein than Greek yogurt, it’s still a great option for moisture and creaminess in baking, marinades, and dressings.
I used this swap in my Greek Yogurt Chicken in Air Fryer and it turned out just as good.
6. Blended Silken Tofu
If you’re after a dairy-free, vegan option, this one is kind of genius. Silken tofu, when blended, becomes this gorgeously creamy base that’s totally neutral in flavor. You can sweeten it for desserts or season it for savory dishes. And nutritionally? It holds its own, especially for plant-based diets.
I used it in my Easy Tofu Pasta and it gave the sauce this amazing silky texture and it takes just 15 minutes to make!
7. Coconut Yogurt
To be honest, coconut yogurt is probably one of those love-it-or-leave-it Greek yogurt substitutes. I personally love it for sweet dishes where the coconut flavor can shine, like parfaits or tropical-style recipes. It’s rich, creamy, and usually dairy-free, but it can clash in more neutral or savory dishes.
That said, it can easily clash in more savory or neutral dishes unless the coconut flavor is intentional. I wouldn’t stir it into a pasta sauce, but it’s perfect in my my Coconut Bao (Steamed Buns), where the added coconut flavor actually complements the dish beautifully.
8. Almond Yogurt
Almond yogurt has a subtle nuttiness that works really well in breakfast recipes or smoothies as a great greek yogurt replacement. The consistency can vary depending on the brand, but if you find a thick one, it’s a great replacement. When I want a lighter feel and gentle taste, this is what I reach for.
You can even make it yourself — AlphaFoodie’s almond yogurt is a brilliant recipe that’s only four ingredients.
9. Oat Yogurt
Oat yogurt is creamy, mild, and has a bit of natural sweetness that’s perfect for breakfast bowls or gentle bakes. I love that it’s allergen-friendly too — nut-free, soy-free, and easy to find in most supermarkets now. Alpro and Silk both make great versions.
I’ve actually used Alpro’s oat products in a full three-course dinner and brunch menu I created for a two-day retreat! If you’re interested, take a behind-the-scenes peek at everything I made.
10. Cashew Yogurt
Cashew yogurt is probably the creamiest of all the non-dairy options. It’s super rich and smooth, and I find it’s one of the best plant-based greek yogurt swaps if you’re trying to get that same mouthfeel. I often use it in dips and sauces where creaminess is key.
It’s also easy to make at home by blending soaked cashews with probiotics — Holy Cow Vegan has a brilliant recipe and it’s totally worth the effort. If you don’t fancy making it, you can pick it up at your nearest Trader Joe’s.
11. Kefir
So Kefir is a bit different because it’s more tangy and very probiotic-rich. It’s not as thick, but it works surprisingly well in baking as a greek yogurt substitute where the consistency isn’t as crucial. I also love it in smoothies when I want that extra gut-boost.
If you’re curious, Good Food has loads of kefir recipe ideas.
12. Cream Cheese or Ricotta
If I’m looking for decadence, then cream cheese or ricotta are exactly the alternatives I turn to. Both are rich, creamy, and bring that luxurious, full-fat feel to whatever you’re making. Cream cheese has a dense, velvety texture that’s perfect for dips, spreads, or quick appetisers, while ricotta is a little lighter and more crumbly… great for stuffed pastas or baked dishes. Both can be used in my delicious 5-Minute Bruschetta Dip — seriously, such a winner.
13. Buttermilk
Buttermilk is a good swap for baking when you need that tang to react with baking soda or baking powder (to help make leaven baked goods rise with a light and fluffy texture). It’s thin in consistency (basically liquid), so you’ll want to take that into consideration, but taste-wise it’s really on point.
I use it mostly in muffins, pancakes, or quick breads. If you’re after a great recipe then look no further than Tastes Better from Scratch.
14. Skyr
Skyr is honestly so delicious. Originating from Iceland, it’s technically a soft cheese but has the texture and tang of yogurt… thick, creamy, and packed with protein. It’s slightly smoother and milder in flavor than Greek yogurt, which makes it a brilliant 1:1 substitute, especially if you want something less sharp. I often reach for it in breakfast bowls, baking, or creamy sauces. It’s also lower in fat compared to full-fat Greek yogurt, making it a great option if you’re watching calories.
It’s becoming more widely available now in supermarkets — look for brands like siggi’s, Ísey Skyr or Arla.
15. Mashed Banana
This one’s a bit of a wildcard, but trust me… mashed banana can work wonders in baking when you’re after that moisture hit Greek yogurt usually brings. It’s naturally sweet, super creamy, and adds a lovely richness to cakes, muffins, and pancakes. You won’t get the tang (unless you sneak in a little lemon juice), but the texture is spot on for baked goods.
Use it 1:1 in recipes where you need a hit of sweetness, and maybe hold back a little on the sugar elsewhere (top tip). It’s also a brilliant way to use up those overripe bananas that are sitting on the counter.
Substitution Tips For Cooking & Baking
I’ve tested these swaps in everything from fluffy banana muffins to zingy marinades, and an appropriate substitute can absolutely save a dish. The key is just knowing what role the Greek yogurt is playing in the recipe.
Swaps In Baking:
Baking’s all about balance, and yogurt often helps with moisture, lift, and a little tang. I like to use most substitutes like cottage cheese, sour cream, or thick plant-based options in a 1:1 ratio. If you’re using something runnier like buttermilk or plain yogurt, you probably want to pull back on the other liquids slightly. And if you want a nice rise in cakes or quick breads, make sure your sub has a bit of acidity… that’ll react with baking soda and help everything puff up beautifully.
Substitutes In Savory Dishes:
For creamy sauces, stews, or anything you’d usually stir Greek yogurt into, I find sour cream, labneh, and cashew yogurt really shine. Just add them slowly to hot dishes and stir continuously to avoid any curdling issues… They really do melt in smoothly and add that lovely richness I like to get from my savory recipes.
Alternatives In Dips & Marinades:
Dips are where I like to get a bit playful! Labneh is my go-to for thickness, but blended cottage cheese and silken tofu also work a treat. If your substitutes for greek yogurt feels a bit flat, a squeeze of lemon juice or a dash of vinegar perks things up and mimics that classic Greek yogurt tang really well.
It’s not an exact science, but with a little trial and error, trust me, you’ll find your favorite swaps in no time.
Substitutes For Greek Yogurt To Avoid
Not all substitutes for greek yogurt are created equal, so here are some questionable choices I’ve mad that I’m hoping you can avoid in the future:
- Flavored yogurts: Great for breakfast, terrible in your tzatziki… The added sugar and fruity flavors don’t exactly play well in savory recipes.
- Fat-free or watery options: These just don’t bring the same creamy body. You might end up with runny sauces and sad dips.
- Coconut yogurt in savory dishes: I do use coconut yogurt (you’ve seen it in my Coconut Bao), but unless you want your curry to taste like dessert, I’d recommend saving it mainly for sweet recipes where the coconut flavor really works.
Finding the perfect substitutes for Greek yogurt can save your dish and spark new favorites. Whether you’re avoiding dairy, experimenting with vegan swaps, or just ran out mid-cook, I hope there’s an option here for every kitchen. Happy substituting!
Want more budget-friendly ways to transform everyday meals?
👉 Sign up for the Myriad Recipes weekly newsletter.
FAQ
Yes, but remember to thin it with a splash of water. Expect a slightly thicker, tangier result.
You can, but expect a thicker texture and more tang.
Most swaps work 1:1, but adjust for thickness and moisture.
Absolutely. Cashew yogurt, coconut yogurt, almond yogurt, oat yogurt and blended silken tofu are all fantastic alternatives to Greek yogurt depending on the recipe.
Other Dishes You Might Enjoy
15 Best Substitutes For Greek Yogurt In 2025
15 best substitutes for Greek yogurt, from protein-rich options like cottage cheese and skyr to plant-based picks like silken tofu, oat and cashew yogurt. Perfect for baking, cooking, or dairy-free diets.
Instructions
-
Browse all of the substitutes for Greek yogurt further up in the blog and pick any you’d like to sub into your recipe.
-
Make your dish and add the chosen Greek yogurt alternative.
-
Serve up with any sides you like and enjoy!
Nutrition
Calories: 2kcalCarbohydrates: 1gProtein: 4gFat: 2gSodium: 4mgPotassium: 3mgCalcium: 1mgIron: 0.01mg
