I initially cut all dairy out because it was making me feel sick and bloated - turns out there was definitely some sort of milk protein issue as well as gut damage from undiagnosed Coeliac Disease making me lactose intolerant - and there was clearly good reasons why, as a thin, pale, stuffy but never snotty mouthbreathing kid with constant stomach pains and headaches, had been advised by the consultant not to eat dairy or wheat, even if my mother had totally ignored the advice because it was too much like hard thought.
I found the taste of the Violife blue cheese substitute was spot on so, as long as I didn't look at it, that was OK (it's just wrong for a pure white block of what looks like feta to taste like Danish blue), but the rest were all pretty rubbish, so I went without cheese. Liked chocolate and standard coconut milk, but oat milk made me feel sick (turns out oats aren't always great for Coeliacs even if they're labelled gluten free), UHT soya milk tasted horrible, but the chilled versions were fine, and all of the nut milks were disgusting and generally tasted burnt and bitter with a weird astringency. Coconut and soya yoghurts were perfectly alright
However, over time and especially since being diagnosed and becoming gluten free and spend far too much of my life wondering exactly what in the shop I can actually eat, I started trying to reintroduce some dairy and I'm great with goat and ewe's milk products including cheeses (Pecorino is so much cheaper than Parmesan, too) and yoghurts. I hardly ever have any sinus issues or headaches and outside getting glutened, I don't have any gastro symptoms these days.
I had already, however, learned that saline rinsing combined with pseudoephedrine and cold packs to the face, with a black coffee/two paracetamol and to continue rinsing and decongestant for 7 days after it first stops hurting is the best way to deal with sinus pain; combining the 'hit the bastarding sinuses hard and don't give the fuckers a chance to come back' with not eating dairy was the key for me.
I despise butter substitutes/spreads, but good olive oil is really nice on GF bread with some sea salt - it makes it taste of something other than disappointment. If you're fine with gluten, it would be absolutely lovely.
I always liked Tartex mushroom pate and am glad it's GF, but my favourite savoury things are tinned sardines (with bones), olives, pickled garlic, pickles and suchlike, and already preferred tomato based sauces than dairy ones; adding dairy to curry, stews or sauces just wasn't something I liked, but cornflour or adding potato gave a 'creamier', richer texture without the dairy.