To make a creamy sauce for salmon without using cream, use almond, coconut, rice or soy milk instead of cream. Prepare the sauce like a roux to thicken it to the consistency of sour cream.
To make a dairy-free creamy dill sauce, combine 1 to 2 tablespoons of almond or soy milk with 2 tablespoons of cornstarch in a small saucepan away from heat. Stir until the cornstarch completely dissolves.
Set the saucepan over medium heat, and stir in the remainder of 2 cups of almond or soy milk, 1/2 cup of plain unsweetened yogurt, the juice of 1 lime, 2 tablespoons of dill weed and 3/4 teaspoon of salt plus more to taste. Stir constantly until the sauce thickens to the desired consistency. Serve warm or cold.
For a lemon and parsley version, add 1/4 cup rice milk and 2 tablespoons of flour to a small saucepan over medium heat. Stir well until the flour dissolves. Add another 1 3/4 cups of rice milk, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1/4 cup of lemon juice and 1/4 cup of finely chopped parsley.
Stir the mixture until it slightly thickens, about three to four minutes. Add salt and pepper to taste. Serve warm or hot.