Extracts of chia and quinoa seeds were added to fermented cream analogues at concentrations of 200 and 400 ppm. Antioxidant properties of the extracts and the effect of adding chia and quinoa seed extracts on the chemical and sensory properties, as well as the anti-oxidant stability indices of fermented cream analogues stored at 5-8°C for 4 weeks were studied. The contents of chia and quinoa seed extracts from total phenolic content were 1.64 and 1.88 mg galic acid /g, respectively, while their antioxidant activity were 77.44 and 82.14%, respectively. Fortification of fermented cream analogues with chia and quinoa seed extracts did not affect total solids and fat contents, but decreased acidity and increased the content of total volatile fatty acids of resultant fermented cream analogues in compare with control fermented cream analogue during the storage period. The fortification of fermented cream analogues with the extracts of chia and quinoa seeds at a concentration of 400 ppm decreased the rate of oxidative stability indices (peroxide value, acid value, TBA test and Rancimate), compared to control, control fermented cream analogue and those containing Butylated hydroxy anisole (BHA) as a synthetic antioxidant. The sensory properties of fermented cream analogues slightly improved by fortification with these extracts, all fermented treatments were sensually acceptable, compared to the natural fermented cream. This study concluded that it could be produced fermented cream analogues with acceptable quality properties and high oxidative stability by fortification with chia or quinoa seed extracts at a concentration of (400 ppm).