1/2 - 1 cup mylk (i.e. almond mylk)*
1/2 lemon juiced
Salt & pepper to taste
Add everything to a blender and blend on high until smooth and creamy. Use similarly to regular cream for meals that do not involve cooking (cooking will alter the taste).
Store leftovers in an airtight glass jar.
*Note, use less mylk for a thickened cream or more mylk for a thin cream.