What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?

I understand that cream has sufficient fat to thicken foods, but I also know that you can substitute milk plus a starch to obtain similar results. What types of starch, what percentage of fat in the milk, and what proportions are correct?What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?
Ok this is what I do frequently. You use whats called a roux. It's a french technique and was adopted heavily in creole...a mix of french and southern cuisine. You take 1 part fat...any fat...butter...margarine...oil...and mix it with 1 part flour over low heat. You cook it long enough that it obtains a a brown color. It will already look slightly yellow from the fat. Now the longer and slower you cook it the deeper this color gets and these are used for different things but for a cream sauce you typically want a lighter colored roux. Now you add milk slowly...usually about a 1/4 cup slowly and mix vigorously. The roux will thicken instantly and keep adding milk gradually and stirring so that there are no lumps in the sauce. Add to your desired consistency and there you go. Cream sauce. You have to use much less fat than cream when doing this method. Also cheese sauces can be made from this as well as a variety of other thick sauces. If you add cheese the mixture thickens considerably so if you were to use maybe a lower fat cheese you might be able to get away with using less fat in the beginning but I haven't tested this.What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?
Try buttermilk.
What are you making???





For baking i use skim or 2% all the time, unless its a custard you wont notice much difference.





You can use skim for sauces and thicked with corn starch or a roux. I use this for creamed dishes like spinach.

carmex balm