Just be careful that if you use a milk substitute that it's not full of sugar. Almond milk is amazing but it's sweetened. Rice milk is a bit of an acquired taste but not all brands are equal. I really liked the one enriched with chickpeas. Rice milk is a perfect milk substitute for baking. Really milky desserts are a bit harder to find a substitute for.

If you do it long-term MIT be worth looking at a thermomix.

Nuttlex is good but a bit chemical-ish for my liking to be on it long-term.

If you're thinking of having soy-based substitutes make sure you familiarise yourself with both sides of the pro/com argument.

Hth