u003ca href=u0022https://veryveganish.com/vegan-sour-cream-cashew-cream/u0022u003eCashew creamu003c/au003e is the richest, thickest option for substitution of heavy cream in curries, in my opinion. Other options are: canned coconut milk (the dish will take on a sweet, coconut flavor), silken tofu sour cream (this is a good low-fat option), unsweetened, plain dairy-free yogurt. You can also use unsweetened plant-based milk but it will be a thinner consistency.