My youngest is 11 months and cow's milk protein allergic. I have been struggling to replace dairy in family cooking but after experimenting I have narrowed all the options down to what I think are the best replacements;
butter - vitalite
milk - alpro simply mild
yoghurt - alpro plain
cheese - nothing yet, all substitutes I've tried are disgusting (although going to look for vegusto now, thanks weirdthing)
My main concern, although this won't be an issue for you op for a few months, is the amount of sugar in infant soy milk (alpro soya +1). This is a "soya alternative to milk developed especially for little ones" so it has added calcium (as does the normal one), iron & various vitamins. It also has twice as much sugar (2.9g per 100ml) as the alpro simply mild version, and tastes to me very sweet, like melted ice cream (or as DH said, watery custard!). Even worse, the infant one has maltodextrin and fructose-glucuse syrup, whereas at least the other has plain old sugar!
I feel very uncomfortable giving this to my daughter, even though the consultant & dietician at our paeds department advised it. As she eats a lot of lentils / pulses / red meat she should be ok for iron so I've decided to just give her the normal alpro, not the infant one.
In answer to your question though OP, I use vitalite & soy milk to make a white sauce in the normal way, remove the baby's portion & add cheese for the rest of us. Can't taste the difference one the cheese is in! So that's macaroni cheese, lasagne, cauliflower cheese, sauce for fish or chicken etc sorted.
Sandwich fillings - houmous, ham, lentil pate, nut or seed butters with grated carrot or cucumber slices.
We also have risotto a lot which has a nice creamy texture but is dairy free.
Good luck with it all 