Yeah, there are tons of different plant milks to try: almond, cashew, rice, oat, hemp, coconut milks are available. Some of them can easily be made at home too. If you live in the U.S. or maybe some places in Europe there are also nondairy soy free vegan yogurts such as Daiya and SoDelicious coconut based yogurt, and Almond based yogurt. There are vegan cheeses like Daiya, Follow Your Heart, Field Roast Chao slices, Punk Rawk Labs nut based "cheese". Personally I make my own "cheese" either sliceable using almonds or cashews and agar or thick sauces using nutritional yeast, potatoes or sweet potato, blanched almonds etc.
I personally didn't have a craving for dairy when I went vegan from omnivore but I had a terrible intolerance to it and had already avoided most of it for years prior. However, I had consumed plain Greek style yogurt a lot before because it was one of the few dairy products I could stomach. So when I went vegan that was all I really craved. Instead of trying to find an exact vegan version, I set out to find something creamy and not too sweet to give me that texture and feel I was after. I experimented with thick creamy smoothies and it seemed to do the trick. Later I discovered blending extra firm tofu with stuff like cocoa powder or lemon juice, spices, and just a pinch of sweetener also makes a great creamy pudding that is not too sweet and is loaded with protein and calcium, much like Greek yogurt. You just have to keep an open mind and learn all you can about preparing and cooking plant based meals and foods. You'll be surprised at what you can do. I recently discovered that I can make a great frosting with coconut butter in place of vegan margarine (I am trying to avoid palm oil). I remember discovering avocado pesto, and cauliflower alfredo sauce, and homemade cashew mayo. I had never heard of jicama either until I went vegan.
I know that there are still areas even in the U.S. where plant milks beyond soy are not readily available. My partner's parents live in the middle of farm country and the nearest towns are very very limited in their commercial vegan foods. Rice milk is easy to make by cooking and then blending rice with water and sweetener such as dates (soak first) or maple syrup. It isn't like dairy milk, but will do for adding to breakfast cereal or drinking as a beverage. Canned coconut milks are a little easier to find and great for baking.
Also, instead of cheese, try stuff like sliced avocado and tomato grilled sandwiches. Or hummus on toast or homemade pizza in place of cheese. Homemade varieties of white bean dip is good too for sandwiches, not too sweet and is creamy and salty.
In the end, only kindness matters. - Jewel
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