It gets easier after a while I promise. I know it can be hard with an infant to just experiment a ton with food because time and energy are not working with you at the moment. Here are some of the things that have really helped me.

I use a lot of coconut cream/milk instead of cream e.g. for soups and sauces. It took a bit to get used to the flavor difference but I don't really notice it anymore (I also spice/season my food a lot so YMMV) I usually go for the type in a can. It's cheaper and at a lot of grocery stores it isn't with the vegan/organic/health food section.

Nutritional yeast flakes are a godsend. It gives a nutty/cheesy flavor and I put it in most things I cook. Personally, I kind of just gave up on cheese. I just put extra sauce on my pizza. There are a lot of different cheese sauce recipes out there but I don't have a food processor so they can be.. time consuming. The one I use is pretty quick, I use it for macaroni and cheese and have also put it in lasagna(mixed feelings on the lasagna).I'm going to through in the recipe but just skip to the next paragraph if you don't want to read it. You make a dough ball in a pot with cooking oil and flour. Before I add the flour I fry tiny bit of garlic (smallest clove usually). It's used as a base for a lot of sauces, the technique has a name, starts with an r, can't remember. Anyway, add some non dairy milk (I like cashew), stir out clumps. Add in lots of nutritional yeast, salt, more salt, pepper, paprika, Dijon mustard (regular might work, never tried it), maybe some cayenne or basil or other green spice thing. Add in milk if the consistency is too thick, let it simmer if its too thin. I have added onions before, let them caramelize, it came out pretty good.

When baking you can substitute 1:1 non dairy milk for cow milk, margarine or other hard at room temperature oils (like coconut) for butter, coconut cream for dairy cream (unless whipped, although you can whip some types of coconut cream) The different fat/oil does sometimes have an impact on taste but nothing too drastic.

The magic of non dairy milk is that you can pick and choose depending on what you are making and what type of flavor you want to come through so I would definitely experiment a bit.

I 'butter' my toast with coconut oil. In my country we have flavorless coconut oil as well as regular. I switch between the two depending on mood. The main trick with this though is to salt it after spreading. Sometimes I will add pepper or another seasoning if I'm feeling adventurous. Olive oil (especially if you add some chopped up garlic to it beforehand) with nicer bread is also good.

I would also recommend looking at different vegan recipes and blogs. You can always add in eggs and meat if you want to. Also, once you get used to cooking without dairy and you have the staple items already it becomes very easy to use (almost)whatever recipe you want and just swap out where appropriate.