Being dairy-free myself, I understand the need for dairy-free options. All of Chef Janet's mixes can be made dairy-free with simple substitutions.
For the Very Vanilla Cake Mix:
Simply use any unsweetened milk substitute that suits your diet. I like Silk Coconut unsweetened.
For the Cinnamon Coffee Cake:
Use Coconut Oil in place of the butter required for the crumb topping.
Use dairy-free sour cream in the cake. My preferred brand is Follow Your Heart vegan sour cream.
For the Oatmeal-Lace Chip Cookies:
Use coconut oil in place of the butter. If it is solid, warm it very briefly to soften, but not melt it. 5-10 seconds in the microwave is usually enough.
For the Chocolate Chip Cookies:
Use melted coconut oil in place of the butter.
Add 3 tablespoons of unsweetened milk substitute.
DO NOT chill the dough,