I have been baking "non-dairy" for 40 years. My go-to butter substitute is Fleishman's Unsalted Margarine (formerly corn-based, now soy-based). I also use shortening in some cookie recipes, and I use canola oil in some other baked goods. I have used tofu-based cream cheese and sour cream substitutes. They're not bad but you do have to watch for moisture content (they add a lot of water to the mixture). I also use water instead of milk in many recipes - just need a bit less of the liquid - and things still taste good. Many decades ago I met Julia Child at her book signings, and had a quick 20 second chat about how I modify her recipes to be non-dairy. She told me that's great and keep on experimenting. I still am. :)

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