[jkestner]

Yes, longer fridge life is a nice benefit. I have some heavy cream for baking, but use soy milk fine in most sweet recipes.

There's more variation in alternative milks, even within one type, than cow milk. We're mostly soymilk (bean milk, the kids call it), but it took a little while to find one that didn't feel chalky or weird. Happily it's the store brand that's $2 a half gallon. Settled on soy creamer, which is not as thick as dairy creamer but next best thing among non-dairy that tastes good.

With you on cheese! It's what makes plant burgers taste good.