Hi -- My family's experience has been that *most* truly dairy-free substitutes just aren't worth it. And over time, you forget what the true dairy taste is like, anyway. Most (not quite all) "soy" cheeses contain casein (milk protein). The casein is what gives them the cheesy texture and ability to melt properly. We do like the dairy-free frozen treats, with Tofutti Cuties being near the top of the list. (Sorbet with chocolate sauce is at the VERY top.) My entire family just hates the soy yogurts. The interesting things are the substitution that the milk-allergic people in my family have come up with on their own. They like their cereal, for example, with juice in it. We've come up with some pasta fillings that are quite tasty and cheese-free (but haven't found a place to purchase them). The big challenge for our family was getting a proper amount of calcium, since the Western diet depends upon dairy for calcium intake. But since there are now so many calcium-enriched products,such as Musselman's juice or OJ, they now either drink their calcium are chew down a Cali-Bear from the health food store. (Sorry -- CalCi-Bear.) My kids try to live on brown-sugar Kellog's brand Pop-Tarts and the dairy-free Fig Newmans. Oreos are milk-free, too. My web site lists LOTS of practical tips. Hospital food, for example, can be a real adventure (!) for people with any kind of allergy. Hoping this helps, --Beth Kevles [log in to unmask] http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic Disclaimer: Nothing in this message should be construed as medical advice. Please consult with your own medical practicioner. NOTE: No email is read at my MIT address. Use the AOL one if you would like me to reply.