Absolutely brilliant, thank you!
This worked phenomenally. I used it to make a vegan cauliflower based alfredo sauce. The whole thing turned out amazing and now I have tons of super fluffy "heavy cream" to use in whatever I choose.
To the other reviewer, I have found in my experience that often if it calls for soy milk specifically, use soy. Maybe it's the fat content or what have you, I don't know. I'm an almond milk drinker, myself, however I do keep some soy on hand for the event that it's needed in a recipe.
I tried to make this five minutes ago mostly because I have all of the ingredients and I need vegan heavy cream for a squash soup. I don't have a working blender--maybe that's why it failed? I used a food processor--which has a pretty good whipping speed. I used almond milk and a canola/olive oil blend. The resulting mixture has the same consistency as the almond milk (watery) with a lemon tang. Maybe the blender is absolutely essential...