Depending upon what kind of recipe you want to use the cream in, you may want to check out the various non-dairy coffee creamers in your local hippie grocery store. If it’s a sweet dish, you’re in luck, and you can probably choose a compatible flavor (hazelnut or whatever). If it’s a savory dish, you might want something without the fancy flavor.
Also, if you need a lot of it, I’ve noticed coconut-based “milk” in the diary section too. When I tried it, I found it sort of “thicker” than regular dairy milk, which might work well in your recipe. There’s usually vanilla and regular. Failing that, there are also cans of thick coconut milk in the Thai section of a grocery store, or in specialty Asian groceries.
Of course, none of these will taste or cook up exactly like regular, lactose-filled dairy cream, so your mileage may vary. However, the pumpkin pie I made the other day with coconut milk tasted just fine. Good luck!