There's no such thing as a drop-in replacement for cream but this Soy Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, fillings, sauces, cakes, etc.
1 cup unsweetened soy milk
1 Tablespoon + 2 teaspoons canola oil
1 ½ teaspoons agave syrup
1 teaspoon apple cider vinegar
Add all ingredients to a blender or food processor and blend on the medium setting for one minute. Store in a covered container in the fridge.
Makes about 1 cup.
Feel free to customize your Soy Cream by substituting a teaspoon of soy milk for a teaspoon of lemon, orange, coffee or mint extract.
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