Many of our baking recipes use either soy or rice milk. We also prefer dairy-free non-hydrogenated margarines that are a blend of oils, for baking. Many times you can get away with using olive oil, just keep in mind the taste factor.
If you are solely avoiding dairy as a health choice, not because of an allergy, give yourself about a month to get past the dairy cravings. For Lent I decided to replace the dairy in my morning coffee with soy milk. I went through many mornings thinking that life just wouldn't be the same without my dairy! But 40 days later I tried going back to milk and I had to dump my cup of coffee. I'm now a soy convert!
If you're preparing food for someone with an allergy to dairy remember that many "non-dairy" items, such as soy and rice cheeses, still contain casein, a protein derived from cow's milk. A good rule of thumb is to look for "Vegan" on the label, this means there are no animal products added.
Also, just because it says non-dairy, it doesn't mean it's healthy. For instance, many non-dairy creamers are full of high-fructose corn syrup, colorings and numerous food additives.
Read the ingredients list carefully, not just the label!
-KLJ
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