Dairy substitutes for various purposes
I’m a huge dairy lover but I recently found out a couple years ago that I am lactose intolerant and had to make the switch over to non-dairy almost everything. 


If continuing to use butter isn’t a problem for you, keep that one. I bake a ton and butter is still the best option for popovers (my grandma was British, I make them every Christmas) and any sorts of breads. If not, subbing in margarine or a vegan butter (basically margarine) works well too.
For 90% of what’s on your list, unsweetened original flavor almond-milk is my go-to, oat milk would work well too. Both of those have the mildest flavor and bake well too. Any sauce that needs to be thicker or richer, sub out soy milk instead for chowders or say a bechamel sauce, which could work with almond-milk as well if you just added a little cornstarch and non-dairy or goat cheese, thickens it like a charm!
-Non-dairy yogurts and cheeses have come leaps and bounds in the last 10 years! For cooking I’d recommend using either goat-milk yogurt for the tangy-ness or a Kite hill, Silk, or Lavva (which has a really tangy unsweetened one I just used to make a tzatziki sauce the other day, came out great!). For non-dairy cheeses, the best are from Lisanatti Foods (almond-milk mozzarella block), VioLife (their cheddar slices and Parm block are great), or Chao (great slices of cheese for sandwiches).