Place a skillet over medium heat and add the fat of your choice. Once hot but not smoking, add the flour and whisk for one minute.
Slowly add the non-dairy milk to the skillet and continue to whisk, ensuring there are no clumps of flour and the cream is very smooth. Bring the heat down to low and simmer for 5 minutes.
Cool and store in the fridge in an air-tight container or use right away. NOTE: If you need more or less cream, the ratio carries very well here. 2 C of cream would call for 2 tbsp of flour, 2 tbsp of fat, and 2 C of non-dairy milk. 1/2 C would call for 1/2 tbsp of flour, 1/2 tbsp fat, and 1/2 C non-dairy milk.