Dairy free sub for Sour cream?

I became lactose intolerant about 3 years ago & have experimented with a few products. I like Toffuti sour cream. It’s very thick & you may want to thin it with nondairy milk. For the small quantity in the recipe, you can make sour cream just like you would with dairy milk by adding vinegar or lemon juice. You are right. You are ok with mayo. It’s made with eggs & oil. My Doctor told me that many people can tolerate the low lactose cheeses which are the hard aged cheeses like Parmesan, pecorino,Swiss, cheddar, Romano etc. I have tried them 1 at a time in small quantities with success. Everyone is different. I have had to try things 1 at a time. I was just recently successful in eating about 1 Tbsp of dairy sour cream. I also like the ricotta made by Kitehill. I hope you are successful. I got a lot of help from the dietician in my gastroenterologists office so I can’t take credit.

Hi there! I just chatted with Allison, our Test Kitchen Director, and she says: "There seem to be a bunch of dairy free sour creams on the market, but I would steer clear of the coconut based ones (or the dish will taste like coconut)"

I hope this helps!

You’ve got creaminess and fat from other ingredients. Since the sour cream is so small an amount, I’m guessing it’s there more for flavor than texture.

This is a (reasoned) guess from using these ingredients elsewhere: use an ingredient known for its sour taste. Either sumac (ground spice) or a sour mango powder or a sour mango sauce (haven’t used in a while; think it’s called “Amba”).