Best Yogurt Substitutes
What Can I Use Instead of Yogurt in a Recipe?
Use 75% of the called-for amount (so if the recipe calls for 1 cup Yogurt, use 0.75 cup Coconut Milk). Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
Looking for the best Yogurt substitute? You're in the right place. We've rounded up 4 reliable Yogurt replacements that work in cooking and baking — ranked and explained so you can pick the right one for your recipe. Great for when you want to keep things plant-based or avoid dairy. The top pick is Coconut Milk — it's the closest match for most recipes. Use 75% of the amount. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
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Get ratios for Yogurt →All Yogurt Substitutes (4 options)
Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
Buttermilk is thinner and tangier than yogurt. Use equal volumes in baking; both add acidity and tenderness, though buttermilk may require slight flour adjustment.
Thicker and more protein-rich; use 3/4 cup as it's more concentrated, or thin with milk to match original consistency.
Sour cream is tangier and thicker; use equal amounts. Works well in baking and as a topping; results may be slightly richer.
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Tips for Substituting Yogurt
For most recipes, Coconut Milk is the best starting point. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades. Going plant-based? Coconut Milk is a vegan-friendly option that work well in most recipes. If you're unsure which Yogurt substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Yogurt Substitutes
The best substitute for Yogurt is Coconut Milk. Use about 75% of the amount called for. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
Coconut Milk is the closest substitute for Yogurt — use it at a 0.75:1 ratio for most baking and cooking applications. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
Coconut Milk is the closest substitute for Yogurt — use it at a 0.75:1 ratio for most baking and cooking applications. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
Coconut Milk is the closest substitute for Yogurt — use it at a 0.75:1 ratio for most baking and cooking applications. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
Coconut Milk is the closest substitute for Yogurt — use it at a 0.75:1 ratio for most baking and cooking applications. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
This guide lists 4 Yogurt alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
Coconut Milk is a great plant-based alternative to Yogurt. Coconut milk is thinner and has tropical flavor versus yogurt's tang and protein. Use 3/4 cup and expect a creamier, less acidic result; works in curries and baking but not ideal for marinades.
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