I live in the US, so depending on where you live these may or may not be available to you.

Cheese for me depends on the application:

On a pizza, I like Miyokos liquid mozzarella. I’ll often get a chain pizza with no cheese, add a little on top and bake for a bit.

Melted in a quesadilla, etc., I’ll usually go for daiya.

Cold on something like a burrito bowl, I like Violife or Vevan. Violife also makes a great feta.

For parmesan and blue cheese dressing, I’ll usually go with Follow Your Heart.

For cheese sauces and mac and cheese, I like to make cashew cheese sauce.

My favorite non dairy for drinking and baking is oat or soy, I just like to make sure it’s not sweetened.

I started making my own yogurt in an instant pot with cheap Asian grocery store coconut milk and vegan cultures, and it’s fantastic.

Hope this helps!