You can make a pretty good white sauce with soy milk or rice milk. Recipes are out there. A good creamy white sauce, especially if you flavor it, can really make up for the loss of cheese, especially on pasta, in casseroles, and so on -- especially if you can combine it with meats (even crumbled bacon) whose own fats bring a more buttery feel to the entire dish. In other words: milk-free gravy!
If I was in your shoes, I'd probably make a nice thick soy white sauce, mix in some crumpled bacon (and some of the drippings), toss it with pasta (maybe add some cubed, cooked chicken, too), and never miss the cheese. Here's a link to one soy/rice white sauce recipe:
http://www.pccnaturalmarkets.com/hea...hite_Sauce.htm
And learn to love dark chocolate; it's the best, anyway, and the real thing should have no milk. And if you have a good candy shop in the neighborhood, ask them to recommend milk-free goodies. A good shop knows all about peoples' dietary restrictions, and caters to them.