Substitutes for double cream in cookery?

Thank you so much for all the suggestions. There are items mentioned I would not have thought of and some very healthy ones too.

Full fat greek yogurt
Creme Fraiche
Oatly coconut creme fraiche
Coconut thick cream

However the prices may be no better I'm afraid, I'm not sure

Coconut cream from a can is vegan and cheap - plus you can freeze the rest.

Sago

It would depend on the recipe, your question is too vague.

Really just asking for general guidance to see what the kind Gnetters may suggest.

I turn semi-skimmed milk into full fat by adding creme fraiche for a white sauce and often use it instead of double cream. As said upstream it keeps a long time .

If you don’t need to whip it I find evaporated milk is a good substitute.

It depends on the recipe if it’s sauce milk with a bit of butter to thicken yoghurts good for cakes. I have made chocolate desserts using both tofu or avocado with very good results.
I find the bigger the tubs of cream work out cheaper.

I always have 3-4 cartons of UHT cream in the fridge. They are not expensive. I use them for most things and, as they are always chilled, I can whip them at any time if I need whipped cream.

In Germany however, the default for such things is always the UHT version. I was here for quite a while before I learnt that you could actually get fresh milk and cream.

As an alternative to double cream I would have suggested silken tofu, but that is probably more expensive.

Creme fraiche is much cheaper than double cream (in Lidl and Aldi anyway). I often use it in cooking instead of cream. It also keeps better than cream - weeks. It's a handy staple to have in fridge.

It would depend on the recipe, your question is too vague.

I generally use yoghurt as it has a lower fat content.
If you do use Greek style (or any) yogurt, make sure you add a tablespoon of cornflour as it stops the splitting.

I think mascarpone is more expensive than double cream.
I'd expect to pay, say 40p per 100ml for double cream and about 70p for 100g mascarpone.

Not sure how this works in your recipe.

I live abroad and we can’t get double cream here. Mascarpone is a brilliant substitute .

Apart from yoghurt, most of the things you have nentioned wouldn't be much of a saving - if at all.