Cream and milk in cooking I find quite easy to substitute with soy or oat based substitute products. Good for the lactose intolerant guests too. Though I have yet to find any that works when the cream or milk is a central piece - say milk and cereals, or something or another with whipped cream. Then the nuances in texture and taste matters. But in cooking you can compensate more and after some experimenting and learning, it works just as good.

Sweden's finest (and perhaps only) collaborative, leftist e-newspaper Synapze.se