Sour cream subsitute

Add the low fat cottage cheese, buttermilk, and fresh lemon juice to a blender or food processor.

Blend on high speed until the mixture is completely smooth and reaches a creamy, uniform consistency, about 1-2 minutes.

Taste and adjust acidity if desired by adding a few more drops of lemon juice, then blend briefly to combine.

Transfer the sour cream substitute to a container and refrigerate until ready to use, or serve immediately as a topping or ingredient in recipes calling for sour cream.