Most days, I use store-bought plant-based sour cream as a soft spread, or for baking. It’s practical, it’s consistent, and it saves time. But the options are mostly pricey, and this recipe doubles as sour cream or even yogurt (without the culture). It starts with blended almonds and becomes a thick yogurt through gentle heating and straining. There’s no culturing here and no complicated steps. The almonds provide the richness, the acid firms the texture, and the final drain controls how thick it gets. Strain it less and you have a spoonable yogurt. Strain it longer and it edges into sour cream territory. Leave it even longer and it behaves like a soft cream cheese. It’s flexible, clean in ingredients, and adaptable depending on how you plan to use it. The only caveat is its shelf-life, but it's totally worth it!