Aw thanks, glad I could help.

Yeah replacing milk with almond or soy milk for drinking is the easiest change to make, and honestly you don't even notice it. I prefer almond milk the most, personally! :)

I think replacing dairy for things like yogurt and cheese is tougher, but it's about doing what you can. I've heard of people who won't buy milk for drinking (like in a gallon), but still eat cheese because good cheese alternatives can be expensive and harder to find. Some people only use replacements/alternatives when it's painless, which is still great! Using vegan protein powder vs whey protein powder, almond milk vs cows milk, skipping the sour cream at chipotle, etc. No need to be vigilant or super strict in order to make a difference. I say this as a vegan.

As for baking/cooking, you asked the right person :) I loveee baking, and cooking in general (before going vegan and as a vegan), so I will give you an honest objective opinion - it can really depend on the recipe. If you use vegan substitutes like smartbalance butter or earth balance butter, flax meal instead of eggs, almond milk etc there is very little difference, but here are the differences and other things I've noticed:

1 - avoid "healthy" recipes. With non-dairy recipes, you'll find a lot of "healthified" versions of desserts and other foods, which I generally avoid cause they don't taste as good. Black bean brownies, raw date brownies etc. Just avoid. Go for "real" desserts and recipes that don't try to substitute every ingredient for a "healthier" version or make it completely sugar free/fat free. Try postpunkkitchen, the chef Isa Chandra Moscowitz is pretty good with recipes.

2 - cakes will be denser, and not as "fluffy" but imho still delicious. Chocolate cake is very good, but vanilla or angel cake is not as good when made vegan. I like this recipe: http://www.moosewoodcooks.com/2013/11/six-minute-vegan-chocolate-cake/

3 - in many cases, the vegan version is objectively better. I am addicted to brownies, and I used to make the Barefoot Contessa's brownie recipe as my go to before going vegan...I now use OhSheGlows (plant-based blogger) brownie recipe and it is on point. Seriously, the best brownies I have ever made and tasted. I make the first version: http://ohsheglows.com/2011/10/19/vegan-brownies-two-ways/ OhSheGlows has a good chocolate frosting recipe too.

4 - for cookies, Isa Chandra Moscowitz has a really good chocolate chip cookie recipe. She also has a chewy double chocolate chip cookie recipe that is also really good. I tried this recipe first and never tried another because it is very good: http://www.food.com/recipe/vegan-with-a-vengeance-chocolate-chip-cookies-416357

http://www.theppk.com/2008/10/chewy-chocolate-chocolate-chip-cookies/

I also made these recently, very good: http://www.theppk.com/2009/04/san-francisco-and-magical-coconut-bars/

She has two recipe books called "vegan cookies take over your cookie jar" and "vegan cupcakes take over the world." I haven't bought them cause I'm cheap, but have heard them recommended over and over again.

So basically, I can objectively say that replacing almond milk and vegan butter in most recipes is usually unnoticeable and the results have been pretty great for me. I say this objectively, and when I say "great" I don't mean "great for a vegan cookie" I mean "great, period."

The main struggle with dairy is in yogurt and cheese, imho. For cooking and baking, vegan milks and butters have done an excellent job for me.