I really don't think that you can match the taste of sour cream in baking or as a garnish, especially with smoky bbq sauce... I have made 1000s of pizzas with that garnish on the topping! Very popular. I believe Sour Cream is made from the rennet within the cheese making process.. but I might be wrong. Good Luck.. I share your taste on this.
If you aren't needing a substitute for sour cream due to allergies to milk or milk products then for each cup of sour cream, substitute 1 cup plain yogurt OR 3/4 cup buttermilk mixed with 1/3 cup butter. With yogurt you won't quite have the "tang" of sour cream, but you'll have the same volume and texture.
Your question couldn't be more timely. I am adapting a baking recipe this weekend that uses sour cream to make it vegan. I'm going to give blended silken tofu a try; I figure the texture is very similar, although I hope the soy flavor is not overpowering.
If you want a sour cream alternative and don't mind it being dairy, I strongly suggest Greek yogurt. The texture and even flavor are remarkably similar.
I'll be interested in the results of substituting tofu. As far as Greek yogurt is concerned, I have drained regular yogurt and used it in place of sour cream on baked potatoes. But I wonder if the same method would work for baked goods? Yogurt can separate when heated. What do you think?
you can use yogurt, preferably Greek yogurt, and simply add a teaspoon of lemon juice, or if you don't have lemon juice, I have used white vinegar - not apple vinegar, it would have too much flavor. This will give your recipe the tartness that sour cream usually has. You can make sour cream by using whole milk, just add a teaspoon of vinegar per cup of milk and let it sit at room temp - it will curdle, then just whip it up. It won't be quite as thick as sour cream, but if you're making a sauce, just use less of it for the same consistency. It doesn't take much vinegar or lemon juice to turn milk products slightly sour.
I should tell you that the milk & lemon juice is very runny, like buttermilk, its true - good in baked things, but not as a topping or anywhere you need thickness. However, in that case use the yogurt and lemon juice.
You got me curious - so I searched for a homemade sour cream recipe - Food.com has one where you add buttermilk to cream and shake it up - let it sit 24 to 48 hours - and it thickens into sour cream. I never knew that, but it totally makes sense. The recipe for homemade creme fraiche is the same - I really think that it won't be all that sour tasting and adding a little lemon juice would make it more savory. Of course, usually, if I don't have sour cream, I definitely don't have cream and buttermilk! but I almost always have yogurt!
Thank you for looking up that recipe. Unfortunately, we don't have buttermilk in Peru either. Buttermilk is made with a culture I don't have, so I think the yogurt/lemon combination is my best bet right now!