you can google vegan recipes for any particular item you’re thinking of, and see the various substitutes—- or try vegan cookbooks like How it all Vegan, Garden of Vegan, or Milk Free Kitchen (i think that’s what it’s called). most of my recipes use soymilk / rice milk / almond milk / oat milk / coconut milk / etc for creamy-ness, various oils (in place of butter or sometimes egg or for consistency), and other things to make it rise.
here are some examples:
egg substitutes:
banana (1/2)
soft tofu (1/4 cup)
applesauce (3 tbsp)
psyllium husk (1 tbsp + 2 tbsp water)
“flax egg” (3 tbsp)
“flax egg”:
blend 1/3 cup whole flax seeds to an even meal
slowly add 1 cup water
blend until like thick milkshake
optional: strain out seeds
store in sealed container in fridge 3–6 days
sugar substitutes: maple syrup, honey, date sugar, barley malt, fruit juice concentrate,
dried fruit