Can you post the recipe? It might give us a better idea of what the cream in the recipe is supposed to do.
Personally, I would probably use almond milk because I think it has the most neutral flavor for cooking. If you need the sauce to be thick, you might reduce the liquids a bit. For a richer flavor, maybe add just a bit of a vegan butter if you have any on hand. Depending on what the recipe is going for, sometimes you can also use some vegan cream cheese in place of part of the cream. That would work well in an alfredo-type recipe.
Personally, I would probably use almond milk because I think it has the most neutral flavor for cooking. If you need the sauce to be thick, you might reduce the liquids a bit. For a richer flavor, maybe add just a bit of a vegan butter if you have any on hand. Depending on what the recipe is going for, sometimes you can also use some vegan cream cheese in place of part of the cream. That would work well in an alfredo-type recipe.