Yogurt Substitute: Best Alternatives for Indian Cooking

When a recipe calls for yogurt, a fermented dairy product used to tenderize meat, cool spicy dishes, and thicken curries. Also known as curd, it's a staple in Indian kitchens—from raita to kadhi. But what if you're out of it, vegan, or lactose intolerant? You don't need to skip the dish—you just need the right swap.

Many people think yogurt is irreplaceable, but that’s not true. The key is matching its acidity, creaminess, and thickness. For example, coconut milk, a rich, plant-based liquid made from grated coconut works well in curries where you want a subtle sweetness and smooth texture. It’s not tangy, so add a splash of lemon juice or vinegar to balance it. silken tofu blended with lemon, a high-protein, neutral base that mimics yogurt’s thickness when blended is another solid pick, especially for marinades like tandoori chicken. It holds up under heat and doesn’t split. And if you’re making raita? Try cashew cream, soaked cashews blended with water until smooth. It’s creamy, mild, and pairs perfectly with spices like cumin and mint.

Don’t overlook what’s already in your pantry. buttermilk, a thinner, tangy byproduct of churning butter can replace yogurt in soups or drinks like lassi—just thicken it with a pinch of cornstarch. And if you’ve ever used paneer, a fresh, non-melting Indian cheese made by curdling milk with lemon juice in your cooking, you already know how acid works with dairy. That same principle applies here: lemon juice or vinegar is often the secret to unlocking the right texture in any substitute.

Some swaps fail because they’re too watery or too sweet. Avoid plain milk—it won’t thicken. Skip sweetened plant yogurts—they’ll throw off your spice balance. And don’t use sour cream unless you’re okay with a heavy, Western flavor. Indian cooking relies on clean, bright acidity, not richness. The best substitutes don’t just mimic yogurt—they enhance the dish.

You’ll find real-world solutions in the posts below. From how to replace yogurt in biryani marinades to dairy-free raita hacks that still cool your tongue after spicy chana masala, these aren’t theory-based tips. They’re tested in home kitchens across India. Whether you’re making chicken curry, dosa batter, or a cooling side for tandoori chicken, there’s a swap here that actually works. No guesswork. No failed dishes. Just what you need to keep cooking.