Sadly no. I managed to aquire a 'nice' collection of food intolerances and allergies as well as other issues, to my diet is somewhat complicated: I'm lactose and casein intolerant, allergic to cow, sheep and goat milk (probably also other animals, I never tested it), allergic to wheat, sulphur, raw hazlenuts, most food additives and preservatives, and have to avoid foods that are high on creating uric acid due to a genetic metabolic issue with it, which doesn't answer to the usual dietary recommendations for it. I mostly react with my skin or digestive system on allergy and intolerance issues (I also have neurodermatitis), so it varies what I can tolerate of what these days. A little bit of butter on good days, or some of the more harmless additives, or a smattering of wheat starch in a sauce or so when eating out - but on bad days, or when sun and sweating is involved, I might need to be totally strict. On very rare occasions I give in to a cheese or chocolate craving (unfortunately I don't like dark chocolate), having a very small helping which always goes with a reaction, but sometimes filling the craving is more important. ;o) But things like whipped cream, yoghurt, a regular helping of cheese, ice-cream or a sauce with cream in it or even a lot of butter are totally out of the question, as they will cause very uncomfortable digestive reactions, a neurodermitis or dishydrosis flare, flu-like symptomps for a week (pain, weariness, inability to think straight and function properly), or sometimes all three or four together.
Cooking at home isn't that complicated, as I've found well-working replacements for most things I also actually like (like, I never liked cow milk, but really like soy milk these days), although it's also often a balance of wanting to spend the energy to create/produce the food item, or have the annoying amount of waste when buying it (if I can buy it), or not having it and save the energy or waste, or not liking the replacement I can buy (ice cream is one of these - there are few vegan ice creams I like, and they are either never sold in the shops I frequent, or come with so much wrapping that my conscience isn't happy at all...) Soy cream or others you can really whip well exists -I once had a dream ice cream in a vegan restaurant with the most amazing vegan whipped cream, Siljan (my husband) said it tasted just like the real thing. But there are so many additives and preservatives in the product that I simply don't want to buy it myself, so no whipped cream it is. But I do make cream-and-Quark-based Torten on occasion with dairy-free ingredients, which work well enough and have acceptable ingredients. Just the proper whipped cream remains unattainable in an acceptable way. But for one typical occasion I've found a replacement that's actually become a new fashion in my family: you doubtlessly know the typical German Rührkuchen served for birthday afternoon "coffee" and such, which are usually served with whipped cream: I serve them with jam or marmalade, depending on the variety, which works really well.