Sour Cream substitutes

1:1

Keeps the fat, acid, texture and liquid roles.

Tangier and higher in protein, so it can curdle over direct heat. Stir it into hot dishes off the burner.

1:1

Keeps the fat, acid, texture and liquid roles.

Richer and less sharp, and it will not split when simmered, which makes it the better choice in a hot pan sauce.

Strain plain yogurt in a muslin or coffee filter for 30 minutes, then use 1:1

Keeps the fat, acid, texture and liquid roles.

Skip the straining and it is too loose, which will thin a dip or slacken a batter. Low-fat versions taste noticeably thinner.

6 oz cream cheese beaten with 3 tbsp milk and a squeeze of lemon per 1 cup

Keeps the fat, texture and acid roles; loses liquid.

Denser and less acidic, and it sets firmer, so a cheesecake or dip stiffens up more than intended.

Blend 1 cup cottage cheese with 1 tbsp lemon juice and a splash of milk until completely smooth

Keeps the fat, acid, texture and liquid roles.

You have to blend it properly or the curds stay visible. Saltier than sour cream, so season the dish afterwards.

Whisk 3/4 cup buttermilk with 1/3 cup melted butter per 1 cup

Keeps the fat, acid and liquid roles; loses texture.

Gets the acid and the fat but stays pourable, so it only works stirred into a batter. Useless as a topping or a dip.

Blend 1 cup soaked cashews with 1/2 cup water, 2 tbsp lemon juice and a pinch of salt

Keeps the fat, acid, texture and liquid roles.

Convincing on texture and tang, but it keeps thickening as it stands and it is not nut-free.