I think what you use as alternatives to meat and animal products depends on what you are trying to achieve. For example, for milk replacements, you are unlikely to find something that has exactly the same taste and texture as cow milk. I've never liked cow milk, so have never felt the need to replace is for drinking on its own, but I use almond milk for making things that would normal have milk as an ingredient (porridge, pancakes, etc.). I use the unsweetened stuff, but I don't really drink it on it's own. I prefer the taste of hazelnut milk, but it does taste quite strongly of hazelnuts, so it's nice is some foods, but weird in others.
It's the same with butter. You might not find one product that is a like for like substitution. I like the Pure spreads (both sunflower, olive and soya) for baking and cooking, but I've never used butter on bread or sandwiches, so would never think to use it on it's own. I like balsamic vinegar on bread, or just bread. My suggestion would be to think totally differently - as Helly said, try humous, nut butters or tahini, but accept that they are not butter. Same for cheese too - you can make cashew cheese, or buy other vegan cheeses, but if you are expecting to taste of cheddar, or brie or whatever, you will be disappointed. Try a few, and think about what situations they would be useful - cooking for taste, in a recipe for texture, on it's own etc., but try not to get hung up on it not being like for like with cheddar.
