A helpful first question is: what job is the missing ingredient doing? Sour cream stirred into a finished sauce is different from sour cream measured into a cake batter, even though the ingredient name is the same.
For a savory topping, plain unsweetened Greek yogurt can be an option to consider; it has a tangy flavor and a thick texture. In a hot sauce, try stirring it in after taking the pan off the heat and avoid boiling it afterward. The fat level and recipe can affect the result, so consider this a suggestion to test rather than an identical replacement.
In baking, share the full recipe and amount before choosing a swap. Moisture, acidity, and fat can all affect the batter, and replacing several ingredients at once makes the result harder to interpret.
Try this question format: “My recipe needs ___, I have ___, and I am making ___. The amount is ___.” If the change is for an allergy, check every product label and preparation surface; a proposed swap alone cannot establish that the dish is safe.
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