I have a tough question: recently I started to make vegan ganache at home. I think that the most appropriate substitution for heavy cream is "almond cream" (almond milk with a lot a almonds and a bit of water: around 25% fat).
It tastes delicious but the problem is shelf life: after a few days it loses its taste. I don't know if is the almond cream or the fresh fruits I use for the ganache.
So, someone have a suggestion?