My first venture into making a no-dairy ‘cheese’ used cashews, blended with water, lemon juice, salt, seasonings and carrot for color then set with agar-agar a seaweed product that will gel. It was tasty and even melted. That was in the ‘70s and now you can buy several no-dairy ‘cheeses’ made from soy, almonds, and rice. To truly stay off dairy make sure your ‘cheese’ has no casein or lactose milk derivatives.
For a basic simple no-dairy ‘milk’ blend 1 part nuts with 4 parts water…adding water slowly to maintain a creamy texture.
For a ricotta like substitute try the Mock Cheeez Sauce.
For a spread to make ‘grilled cheez’ try the Cashew Cheez
One nice thing about cashews is they thicken with heat making a great gravy without corn starch or flour.Most of the recipes will be dairy-free and if you can have dairy feel free to use that as a substitute.