5 Amazing Sour Cream Substitutes for Baked Potatoes

Sour Cream Substitutes for Baked Potatoes
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Baked potatoes are comfort food at its finest. There’s nothing quite like splitting open a hot russet potato, steaming and fluffy, and topping it with your favorite fixings. For me, sour cream has always been a staple. But lately, I’ve been experimenting with some creamy alternatives to mix things up. As much as I love sour cream, it can get a bit boring using the same topping every time. So, what’s the best sour cream substitute for baked potatoes?

Vegan mayonnaise, hummus, cashew cream, guacamole, and yogurt are some of the best options. But there are numerous options to perfectly substitute sour cream in baked potatoes, both for vegans and those who prefer dairy.

If you want to shake up your baked potato routine, these are my favorite rich and decadent sour cream substitutes. I’ve searched high and low for new additions to jazz up my baked spuds and take them to the next level. Whether you’re vegan, lactose intolerant, or just want to mix things up, these substitutes should do the trick. And your taste buds will thank you!

Vegan Mayonnaise

When it comes to topping my baked potatoes, vegan mayonnaise is my go-to substitute for sour cream.

Vegan mayo has a similar creamy texture to sour cream, but it’s made from plant-based ingredients like soybean or sunflower oil, lemon juice, and spices. 

To make your baked potato even creamier, mix in some non-dairy milk like almond or oat milk with vegan mayo. You’ll get a sauce with a consistency like melted ice cream. Pour it over your piping hot russet potato and top with chives, bacon bits, cheese, or whatever else you like on your spud.

Another tip is to mix in fresh or dried herbs to boost the flavor of your vegan mayo. Dill, basil, rosemary, thyme, and tarragon all pair great with potatoes. You can also add minced garlic for extra zing.

Making vegan mayonnaise is simple if you want to go the homemade route. Just blend 1 cup of your favorite neutral-flavored oil like canola or grapeseed oil with 1/2 cup of non-dairy milk, 2 tablespoons of lemon juice or apple cider vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Blend until smooth and creamy. Add spices as desired.


Baked Potatoes With Curry Hummus

Hummus is one of my favorite sour cream substitutes for baked potatoes. The creamy chickpea spread adds protein, healthy fats, and lots of flavor. Hummus comes in various flavors, from traditional garlic and tahini to spicy sriracha or lemon dill. You really can’t go wrong.

I like to top my baked potato with a few spoonfuls of hummus, then garnish it with extras like chopped cilantro, diced tomatoes, crumbled feta or goat cheese, sliced olives, sprouts, or chili peppers. The hummus provides a neutral yet creamy base that pairs well with many mix-ins. 

Hummus is also lighter than sour cream, containing about half the calories. It’s made from chickpeas, tahini (sesame seed paste), olive oil, and spices. With no dairy, it’s also vegan and lactose-free. I find that a little goes a long way in adding moisture and tang to a baked potato.

If you’ve never tried hummus on your baked potato before, I highly recommend giving it a shot.


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Vegan Cashew Cream

To make the cashew cream:

  1. Soak 1 cup of raw cashews in water for at least 2 hours or overnight.
  2. Drain and rinse the cashews, then add them to your blender with 1/3 cup water, 2 tablespoons fresh lemon juice, and 1/4 teaspoon salt.
  3. Blend on high for several minutes until completely smooth and creamy.
  4. Add more water 1 tablespoon at a time if needed to reach your desired consistency.

The resulting cream will be rich, tangy, and decadent. I like to top my baked potato with a generous dollop of cashew cream, then garnish it with chives, bacon bits, and a sprinkle of paprika. Cashew cream will keep refrigerated for up to 1 week, so you can make a batch to use as a topping for baked potatoes, in vegan mac and cheese, or as a dip for fresh fruit.

Cashew cream is a versatile, protein-packed alternative to sour cream that can elevate any dish. 


Who doesn’t love the creamy deliciousness of mashed avocados? And it’s so easy to make yourself.

You only need a few simple ingredients, including ripe avocados, lime, or lemon juice, to add a bright pop of citrus flavor, maybe some chopped onion, chili pepper, salt, and cilantro.

Mash everything together with a fork until mostly smooth with a few small chunks. You can also pulse the ingredients in a food processor, but be careful not to overprocess.

Guacamole is best served fresh, so make it just before topping your baked potatoes. The cool, creamy sauce perfectly contrasts a hot, fluffy baked potato. And I love it because it’s definitely a better alternative to sour cream. Your taste buds will thank you, just look at how easy it is to pick the perfect avocado!


Plain yogurt, especially Greek yogurt, has a tangy quality similar to sour cream. Use the same amount of yogurt as the sour cream, and your baked potatoes will be none the wiser. I like to use plain yogurt because it has less sugar than flavored varieties. 

What’s more, it is tangy, creamy, and protein-packed, though it has a slightly different texture since it may be thinner. Use the same amount of yogurt as the recipe calls for in sour cream. The yogurt will add creaminess with a slight tang. 

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