Vegetarian in Boston

What do you fellow vegans use to replace dairy cream in recipes, I wonder out loud? In the Boston area, I am a still a fish out of water, and am having a hard time finding unsweet vegan, or at least, non-dairy cream options for cooking. Walmart is far, and either this mastodont of an urban area isn’t very veggie-friendly, or I’m out of luck. It just happens that I have not found a great plant-based cream to use.

What do you all non-dairy, veggie-friendly, or vegan home chefs use to scalloped potatoes, for instance? I have tried using thickened Silk Soy milk. One of the Califia farms plant-based creams turned out a little too sweet to use in a savory custard for quiche (but I did use it for a lemon pie).

In France, I used soy cream from organic brands and white-label brands. Oat cream is great in Finland. What do you suggest? I am craving creamy, savory recipes veggie recipes to create, post here, and eat, but it does not feel right while using dairy cream.

What plant-based cream goes on your savory recipes in the US, and in Massachusetts in particular? I don’t want to have cow in my spring asparagus, even though eggs might still find their way in! Thank you for any ideas, and for reading! I hope you are full of spring.